Rapid identification of HMW glutenin subunits from different hexaploid wheat species by acidic capillary electrophoresis

High molecular weight glutenin subunits (HMW-GS) from three hexaploid wheat species (AABBDD, 2n=6x=42, Triticum aestivum L., T spelta L., and T compactum L.) were separated and identified by acidic capillary electrophoresis (A-CE) with phosphate-glycine buffer (pH 2.5) in uncoated fused-silica capillaries (50 mum, i.d. x 25.5 cm) at 12.5 kV and 40degreesC. The rapid separations (<15 min) of HMW-GS with good repeatability (RSD < 2%) were obtained using a fast capillary rising protocol. All 17 HMW-GS analyzed could be well separated and their relative migration orders were ranked. In particular, the good quality subunit pair 5+10 could be differentiated from poor quality subunit pair 2+12. In addition, the other three allelic pairs of 13+16, 17+18, and 7+8 subunits that were considered to have positive effects on dough properties, as well as three pairs of novel subunits 13+22*, 13*+19*, and 6.1+22.1 detected from spell and club wheat, can also be readily separated and identified. An additional protein subunit presented in Chinese bread wheat cultivar Jing 411 and club wheat TRI 4445/75, respectively, was detected by both A-CE and 2-D gel electrophoresis (A-PAGE x SDS-PAGE), for which further identification is needed.