Cereal Chem 67:264-267   |  VIEW ARTICLE

Polyacrylamide Gel Electrophoresis of Salt-Soluble Proteins of Soft Wheats from the Eastern United States.

R. L. Clements. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

Electrophoretic procedures were developed for the study of soluble proteins of soft wheats. Best results were obtained with a cationic system using 10-20% acrylamide gradient gels buffered at pH 5.3-6.0 with potassium acetate/beta-alanine acetate, and with an anionic system using 8% acrylamide gels buffered at pH 8.0-8.5 with Tris-HCL/Tris glycine. Extraction medium had little effect on patterns, and good results were obtained with both meals and single kernels. Genotypical differences in patterns were noted, but major differences were quantitative rather than qualitative Patterns of high- and low-protein specimens of selected cultivars showed only minor differences.