The proteolytic enzymes of sprouted wheat. III

Abstract

IN two previous communications the author [1936, 1, 2] has described the chief properties of the proteinase and dipeptidase found in aqueous extracts of sprouted wheat. The present paper is a continuation of these studies and deals primarily with the action of the proteinase on gelatin, ovalbumin and on the principal proteins of wheat, namely, gliadin and glutenin, both separately and in the form of gluten.