Publisher's Synopsis
Excerpt from The Chemistry of Wheat Gluten
De Saussure6 found that wheat gluten contained about 20 per cent. Plant gelatin, or glutin, as he proposed to call it, 72 per cent. Insoluble plant albumin, and I per cent. Mucin; the latter, although differently prepared, he considered to be similar to the mucin of Berzelius, and it had, as he thought, the power of transforming starch into sugar.
Boussinga'ult,7 like Einhof, considered that part Of the gluten soluble in alcohol to be identical with the entire gluten proteid.
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