α3-gliadin from Timmo wheat. Isolation and partial structure determination

Ion-exchange chromatography, followed by gel-filtration has been used to separate α₃-gliadin from the hard English wheat, Timmo. Amino acid sequence determination on the protein has revealed 10 N-terminal residues and six C-terminal residues. The gliadin has been cleaved by N-bromosuccinimide into two peptides and another two peptides have been obtained by treatment with cyanogen bromide. The amino acid analyses of the peptides and α₃gliadin are reported.