A comparative study of the fingerprints of pepsin digests of gliadins and glutenins: non-identity of comparable ninhydrin positive spots.

A comparative study of the fingerprints of the pepsin digests of giiadins and glutenins from four wheat varieties indicated
that they were similar. However, comparable pairs of acidic peptides isolated from the gliadin and glutenin of one of the
varieties ('Sonalika') diíferred among themselves iπt heir amino acid compositions. Thus, the comparable spots in the
fingerprints of gliadins and glutenins may not be of identical peptides. The results suggest that gliadins and glutenins are
not likely to have common peptides.