A method of starch gel electrophoresis has been established for the fractionation of wheat proteins which allowed the resolution of up to 32 components. A study of the endosperm proteins of several varieties of T. vulgare has shown distinct differences in the composition of fractions of low electrophoretic mobility. No satisfactory correlation was achieved between these components and the rheological characteristics of the flour, and there appeared to be no obvious relationship between closely related varieties. There is, however, some evidence to suggest that some of these fractions may reflect the morphological characteristics of the variety and may be influenced, at least to a small extent, by environmental factors. In contrast, fractions of intermediate electrophoretic mobility are similar for all varieties and are probably distinctive of both the species and variety.
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Coulson et al. (1965) studied this question.
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