Use of sonication and size-exclusion high-performance liquid chromatography in the study of wheat flour proteins. II. Relative quantity of glutenin as a measure of breadmaking quality.

Total unreduced proteins from flours of 15 wheat cultivars of diverse origin and breadmaking quality were fractionated by size-exclusion high-performance liquid chromatography into three fractions of decreasing molecular size range, representing predominantly polymeric glutenin monomeric gliadins, and albumin/globulins. Electrophoretic analysis of gliadins and glutenin subunits, this method should provide a rapid small-scale, early generation test for breadmaking quality in wheat breeding