1.The noncontinuous formic acid Polyacrylamide Gel Electrophoresis (APAGE) of wheat gliadin proteins was improved in bisacrylamide concentration,preparation of the gel and extraction method.
2.Wheat gluten was a kind of mixture of nature proteins separated from the deep process of wheat, which was named as vital mucedin and composed of glutenin and gliadin.
5.These two proteins called gliadin and glutenin combine, creating gluten which helps to nourish the plants' embryos, and is a major component in giving the foods you eat that chewy goodness!