Fig. 15. SDS-PAGE of high-molecular-weight glutenin subunits. Subfraction GN-1 glutenin extracted from flour by 0.05 M acetic acid; subfraction GN-2 glutenin extracted from flour by 4 M urea; and subfraction GN-3 glutenin extracted from flour by 4 M urea in the presence of 2-mercaptoethanol.