[Physico-chemical and structural changes gliadin and glutenin components of different qualities of gluten].

By gel-chromatography on Sephadex and electrophoresis in polyacrylamide gel the structure and composition of gliadin and glutenin compounds of gluten from the strong and weak varieties of Saratovskaya 29 and Akmolinskaya 1 wheats were investigated. It was shown that similar protein fractions of strong and week gluten differed in the content of certain amino acids, number of disulphide bonds, electrophoretic mobility, ratio of components made of one and several polypeptide chains, molecular weight of individual components and subunits, and the content of high molecular weight proteins.