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The varietal identification of single seeds of wheat by sodium dodecyl‐sulphate polyacrylamide gel electrophoresis of gliadin
Author(s) -
Shewry Peter R.,
Faulks Audrey J.,
Pratt Helen M.,
Miflin Benjamin J.
Publication year - 1978
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740291004
Subject(s) - gliadin , polyacrylamide gel electrophoresis , gel electrophoresis , sodium , electrophoresis , chemistry , starch , chromatography , gluten , food science , biochemistry , enzyme , organic chemistry
Sodium dodecyl‐sulphate polyacrylamide gel electrophoresis of gliadin is used to distinguish between wheat varieties which cannot be differentiated by starch gel electrophoresis. The technique identifies differences in high molecular weight gliadin polypeptides between the bread wheat varieties Sappo and Sicco, Flanders and Chalk, Cappelle Desprez and West Desprez and the three Durum varieties Durtal, Rikita and Lakota.