Comparative studies on glutenins from different classes of wheat.

Glutenins from II varIetIes of wheat representing the five different classes commonly grown in the United States were compared in terms of protein composition and sensitivity to salt precipitation. Gluten obtained from the different wheats varied from 8 to 10.5 % for soft wheats to about 9 to 11 % for hard wheats and 17 % for durums. Gliadinglutenin ratios were similar in all varieties investigated: generally 46 to 50 % gliadin to 50 to 54 % glutenin. Electrophoretic patterns of the reduced and alkylated glutenins showed significant variations among varieties of the same class, but the greatest