Cereal Chem 69:92-96   |  VIEW ARTICLE

Equivalence of High Molecular Weight Glutenin Subunits Prepared by Reversed-Phase High- Performance Liquid Chromatography and Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis.

A. Kawka, P. K. W. Ng, and W. Bushuk. Copyright 1992 by the American Association of Cereal Chemists, Inc. 

High molecular weight (HMW) glutenin subunits of three cultivars were isolated from reduced glutenin by two techniques: reversed-phase high-performance liquid chromatography (RP-HPLC) and sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis. By using one method for the preparation of the subunits and the other for analysis, and vice versa, the identity of the subunits by the two techniques was established. RP-HPLC results showed that in general, surface hydrophobicity of the subuntis increased with increasing molecular weight and with complexation with SDS. In most cases, the increment of change in surface hydrophobicity after complexation with SDS decreased with increasing molecular weight.