Figure 3From: Protein composition of wheat gluten polymer fractions determined by quantitative two-dimensional gel electrophoresis and tandem mass spectrometrySuperimposed chromatograms from 100 μl injections of 0.5% SDS extractable glutenin polymeric protein (EPP) and sonicated unextractable polymeric protein (UPP). Three fractions were collected for the EPP and UPP: 1) 9.6 to 14.3 min, ~2.4 ml; 2) 14.3 to 18 min, ~1.9 ml; 3) 18-20.5 min, ~1.3 ml).Back to article page