Cereal Chem 52:328 - 333.  |  VIEW ARTICLE
Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis of Reduced Glutenin of Durum Wheats of Different Spaghetti-Making Quality.

R. J. Wasik and W. Bushuk. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of reduced durum wheat glutenins that had been purified by fractional salt precipitation of the AUC (acetic acid, urea, and cetyltrimethylammonium bromide)-soluble flour proteins revealed distinct varietal differences in the molecular-weight (mol wt) distribution and relative concentration of the six largest subunits. These differences appeared to be related to the spaghetti-making quality of the variety from which the glutenin had been isolated. The glutenin of those varieties with excellent spaghetti-making quality had more of subunit 6 (mol wt 53,000) than subunit 5 (mol wt 60,000). Those varieties with low or mediocre spaghetti-making quality appear to have less subunit 6 relative to subunit 5.