Cereal Chem 67:148-150   |  VIEW ARTICLE

Identification of a Unique Group of High Molecular Weight Proteins in Some Wheat Varieties.

M. Kazemie and W. Bushuk. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

A unique group of high molecular weight proteins, similar in mobility to the high molecular weight subunits of glutenin, was identified by sodium dodecyl sulfate-polyacrylamide gel electrophoresis in some Canadian wheat varieties. These proteins are extractable from flour or gluten with acetic acid and with acetic acid/urea solutions. They were not extracted with traditional solvents used for glutenin extraction that contain detergents such as cetyltrimethylammonium bromide or sodium dodecyl sulfate/2-mercaptoethanol.