The varietal identification of single seeds of wheat by sodium dodecyl‐sulphate polyacrylamide gel electrophoresis of gliadin

Abstract

Abstract 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.