Reversible Aggregation of α-Gliadin to Fibrils

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Science  13 Jan 1967:
Vol. 155, Issue 3759, pp. 203-205
DOI: 10.1126/science.155.3759.203


Acetic-acid (0.01 molar) extracts of wheat flour contain fibrils of α-gliadin which are about 80 angstroms thick and up to several thousand angstroms long. These fibrils dissociate to globular protein subunits at very low ionic strength and low pH. The fibrils can be reformed by increasing the pH to 5.1 and the ionic strength to about 0.005.