[Comparative investigations of partial amino acid sequences of prolamines and glutelins from cereals. II. Fractionation of glutelins (author's transl)].

Glutelins of wheat, rye, barley, oats, rice, sorghum and maize, which remain as residual proteins after extraction of defatted flours with water, salt solution and aqueous ethanol, were successively extracted with dilute acetic acid. Protein distribution and amino acid composition differ greatly with wheat, rye, barley, oats and rice and depend on the number of extraction steps and the concentration of acid used. The glutelins of sorghum and maize are only slightly soluble in acetic acid. In the case of barley glutelin fractions with very different compositions were obtained. The solubility of wheat and maize glutelins was examined in disulfide reducing and surface active agents. Wheat glutelin but not maize glutelin is soluble in HgCl2- and 2-mercaptoethanol solutions. A mixture of 2-mercaptoethanol and sodium dodecylsulfate is an excellent solvent for both glutelins.