ABSTRACT
The wheat flour protein pool seems to be composed of proteins solubilized with higher or lower soap concentrations depending on the quality of the variety. An improved method for standardizing Polyacrylamide gel electrophoresis of wheat gliadin proteins was published by Lookhart et al. A completely different system for genetic classification of storage proteins of wheat and for variety characterization was elaborated by A. A. Sozinov and F. A. Poperelya. The results support the theory that the large number of gliadins is believed to be due to genetic mutation of a common precursor during the natural evolution of bread wheats. The amino acid composition of high molecular weight storage proteins of wheat endosperm is in general similar to those of low molecular weight storage proteins. The development of gel electrophoresis and the growing knowledge of the genetics of wheat opened up new possibilities in the investigation of the correlation between the protein fractions and baking value of wheat and wheat flours.
