Abstract
IT has been well established (by ion-exchange chromatography1,2, moving boundary electrophoresis3 and gel electrophoresis1,4,5) that the protein composition of the acetic acid-soluble material (gluten) is dependent on the variety of wheat from which the protein is extracted. This communication describes the extraction and electrophoretic separation on polyacrylamide of gluten proteins of individual grains from single ears of wheat.
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References
Lee, J. W., and Wrigley, C. W., Austral. J. Exp. Agric. and Animal Husbandry, 3, 85 (1963).
Simmonds, D. H., and Winzor, D. J., Austral J. Biol. Sci., 14, 690 (1961).
Kelley, J. J., and Koenig, V. L., J. Sci. Food Agric., 14, 29 (1963).
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Graham, J. S. D., Austral. J. Biol. Sci., 16, 342 (1963).
Lee, J. W., Biochim. Biophys. Acta, 69, 159 (1963).
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LEE, J. Gluten Protein Composition in Individual Wheat Grains. Nature 201, 79–80 (1964). https://doi.org/10.1038/201079a0
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DOI: https://doi.org/10.1038/201079a0
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