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Cereal Chem 50:191 - 197.  |  VIEW ARTICLE
Studies of Glutenin. II. Relation of Variety, Location of Growth, and Baking Quality to Molecular Weight Distribution of Subunits.

R. A. Orth and W. Bushuk. Copyright 1973 by the American Association of Cereal Chemists, Inc. 

Subunits obtained by reduction of glutenin from 26 hexaploid wheats of diverse baking quality were examined by SDS-polyacrylamide gel electrophoresis. The number of observable bands, which varied from ten to fourteen, was not characteristic of baking quality. Intervarietal differences in the number and molecular weight of the subunits cannot be used to characterize the baking potential among these hexaploid wheats. Genetically related varieties contained common glutenin subunits, the closeness of their electrophoretic patterns being dependent on their genetic similarity. Location of growth had no effect on the subunit composition of four varieties each grown at four locations.

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