N‐terminal residues of wheat gluten

The N ‐terminal residues of the glutens derived from nine different wheat varieties have been determined. In all wheats tested, the presence of glutamic acid, aspartic acid, serine, threonine, glycine, alanine, valine and histidine in N ‐terminal positions has been established, while leucine, phenylalanine and methionine have also been detected as end‐groups in some glutens. In addition to the variation in the number and nature of different terminal amino‐groups, further differences have been revealed by semi‐quantitative estimation of the relative amounts of these groups isolated from the different glutens.