PURIFICATION OF WHEAT GLUTENIN SUBUNITS BY PREPARATIVE ACID AND 2-DIMENSIONAL ELECTROPHORESIS

Reduced alkylated glutenin subunits from wheat flour were fractionated by preparative electrophoresis at acid pH. The high molecular weight glutenin subunits (HMW-GS) and some of the low molecular weight gluten in subunits (LMW-GS) were purified by this one-step procedure, whereas the remainder of the LMW-GS, comigrating in the acid system, were pur ified in a second step by electroendosmotic preparative electrophoresi s in the presence of sodium dodecyl sulfate. The quantities of recover ed protein were sufficient for biochemical characterization and/or ant ibody production.