Tris-HCl pH: 6.8.

I usually try to 'salt in' proteins that won't solubilize or try modulating the pH with HCl or NaOH, but in general you can try the addition of Methanol, Ethanol, Acetonitrile, [Dichloromethane, Ethyl Acetate, or Chloroform?] but they'll blow the lid off your tube if you use too high of a percent during the 95C denaturation. Double check to make sure none of the solvents interfere with your particular gel recipe or react with your particular denaturation buffer.

Tris-HCl pH: 6.8.

Dear Dr. Alwash,

EtOH seems to be what I could find online.

1.)

https://www.researchgate.net/post/Which_suitable_solvent_can_I_use_to_completely_dissolve_the_Gluten_protein_of_Wheat_so_that_it_can_be_used_in_the_animal_cell_line

2.)

Gluten is poorly soluble in water, but the fraction known as 'gliadin' is soluble in aqueous alcohol. Two thirds of gluten protein is in the form of glutenins, which are insoluble in ethyl alcohol but soluble in a mixture of ethanoic acid, urea, and cetrimide.

3.)

Article Sensitive detection of cereal fractions that are toxic to ce...

Best Wishes!