The influence of various solvents upon the conformation of gluten proteins, glutenin and gliadin, has been studied by optical rotatory dispersion (ORD), circular dichroism (CD), and infrared (lR) absorption measurements. From ORD data an alpha-helix content of 38% has been calculated for gliadin in trifluoroethanol; 35% for glutenin. Conversely, little or no alpha-helix was found when the prote...