Figure 4From: Protein composition of wheat gluten polymer fractions determined by quantitative two-dimensional gel electrophoresis and tandem mass spectrometry2-D gels showing the proteins present in extractable polymeric protein (EPP) and unextractable polymeric protein (UPP) fractions. A) EPP peak 1; B) UPP peak 1; C) EPP peak 2; D) UPP peak 2; E) EPP peak 3; F) UPP peak 3.Back to article page