摘要：In this study, the effects of bulgur production on the electrophoretic properties of proteins were investigated. The relative intensities of the gliadin bands from extracts of wheat to those from bulgur were decreased and became fainter significantly. The decrease in intensity showed variation for various groups of gliadin bands and also for different cultivars. As wheats are processed into bulgur, there was almost no change in HMW glutenin region, while the increases in intensity of the protein components in the LMW region were obtained as indicated by SDS-PAGE. There was also background streaking in the electrophoregrams of bulgur samples.
