AbstractProbability considerations applied to fingerprints of enzymic digests of Conley glutenin and gliadin have shown a significant relationship between them. Acetic acid‐soluble proteins of wheat and rye also gave closely similar fingerprints. It is tentatively concluded that there may be a basic similarity in the aminoacid sequences of considerable portions of the polypeptide chains present in glutenin, gliadin and in rye proteins. This possibility is not incompatible with modern theories of the effect of mutations on protein structure. A protein with low mobility and alcohol solubility has been detected in Conley flour.