CHARACTERIZATION OF LOW-MOLECULAR-WEIGHT GLUTENIN SUBUNITS IN DURUM-WHEAT

LMW glutenin subunits play a key role in influencing technological properties both in durum and bread whet. Combination of electrophoretical and chromatographic techniques, particulary RP-HPLC, have proved valuable in analysing wheat storage proteins. This combination results also effective in characterisation of proteins such as LMW glutenin subunits which have proved difficult to characterise by electrophoretic techniques.