Cereal Chem 53:566 - 573.  |  VIEW ARTICLE
Studies of Glutenin. VIII. Subunit Composition at Different Stages of Grain Maturity.

K. Khan and W. Bushuk. Copyright 1976 by the American Association of Cereal Chemists, Inc. 

Glutenins of bread and durum wheats harvested at different stages of maturity showed minor qualitative and quantitative differences in subunit composition determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. In bread wheat glutenin, the 80,000 molecular weight (mol wt) subunit was either absent or present at very low concentration at early stages of maturity; its proportion increased with maturation. In durum wheat glutenin, the 68,000 mol wt subunit showed analogous changes. In other respects, the subunit composition remained the same from early stages of development to full maturity. Relative proportions of some of the subunits changed slightly during maturation. Molecular weights of the largest subunits of bread and durum wheat glutenins were revised downward from 150,000 and 120,000 to 134,000 and 110,000, respectively.