[Study of the fractional composition of protein substances in gluten by the gel-chromatographic method].
The fractional composition of protein substances of the gluten was studied by gel chromatography.  The gluten proteins from the mormal wheat flour and eurygaster damaged wheat flour were compared.  The content of the high molicular weight fraction was measured for the gluten of weak and normal flour.  The fractional composition of gliadin from the normal and weak flour was investigated.  The molecular weight of gliadin from eurygaster damaged grain was shown to change during autolysis.
D002850:Chromatography, Gel; D005903:Gliadin / Q000032:analysis; D005983:Glutens / Q000032:analysis*; D007313:Insecta
D005983:Glutens; D005903:Gliadin
Izuchenie fraktsionnogo sostava belkovykh veshchestv kleĭkoviny metodom gel'-khromatografii