The protein composition of gluten extracted from different wheats

Abstract

The gluten proteins from eight commercial wheat varieties and four tetraploid Triticum species were separated by chromatograph on carboxymethyl-cellulose and by electrophoresis on polyacrylamide gels. There are obvious differences in the protein profiles of many of the commercial wheat varieties. Furthermore, the tetraploid species differ in many respects from the T. vulgare varieties. The possible relationship between baking quality and protein profile is discussed.