Large-scale preparation of gliadin proteins.

  title={Large-scale preparation of gliadin proteins.},
  author={AlanL. Patey and Dr. Jeremy J. T. Evans},
  journal={Journal of the science of food and agriculture},
  volume={24 10},
By a combination of carboxymethylcellulose ion-exchange chromatography and gel-filtration α, β and γ-gliadin proteins have been isolated in quantities large enough to be suitable for clinical feeding and baking tests. A pure ω-gliadin has been obtained by the use of ion-exchange chromatography alone.