Protein mapping by combined gel electrofocusing and electrophoresis: Application to the study of genotypic variations in wheat gliadins
Gliadin was fractionated into a two dimensional map of over 40 components by gel electrofocusing in the first dimension, followed by starch gel electrophoresis in the second dimension. Many apparently single zones, fractionated by either procedure alone, were shown to consist of several components. The technique revealed considerable differences in gliadin composition between different varieties of bread wheats, and showed that the composition is affected qualitatively by the removal of the D-genome for the hexaploid wheats Prelude, Rescue, and Thatcher, and by the removal of the short arm of chromosome 1B of Chinese Spring.
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