Cereal Chem 50:696 - 701.  |  VIEW ARTICLE
Scanning Electron Microscopy of Bread Wheat Proteins Fractionated by Gel Filtration.

R. A. Orth, B. L. Dronzek, and W. Bushuk. Copyright 1973 by the American Association of Cereal Chemists, Inc. 

Flour proteins separated by gel filtration were studied by scanning electron microscopy. All fractions studied were heterogeneous in their microscopic structure. The highest molecular-weight fraction contained disc-shaped particles joined together by stringy fibrous strands of protein. The second highest molecular- weight fraction appeared as large sheeted protein particles of various size. The third fraction comprised many small spherical particles associated with a few fibrous protein strands. The lower molecular-weight gliadins (fraction IV) contained small aggregates of amorphorous protein particles. When compared with purified glutenin, the highest-molecular-weight fraction from gel filtration appeared highly heterogeneous.