Cereal Chem 49:68 - 71.  |  VIEW ARTICLE
Gradient Ultracentrifugation in the Characterization of the Acetic Acid-Insoluble Proteins of Wheat Flour.

E. W. Cole, H. Ng, and D. K. Mecham. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

The acetic acid-insoluble gel proteins of wheat flour were solubilized with 0.2 mM. mercuric chloride- 0.01M acetic acid. Ultracentrifugation analyses and sucrose gradients (with and without acrylamide) at pH values of 3.3 and 8.8 showed that the bulk of these proteins sedimented at a rate equal to that of ovalbumin (MW 40,000 to 44,000). Small quantities of higher-MW protein that did not migrate electrophoretically into polyacrylamide gels were also present.