The study looked at the types of gluten proteins in common wheat from Jiangsu province. They analyzed 77 different wheat varieties and found a lot of variation in the gluten proteins. Some varieties had more high molecular weight glutenin subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS) than others. They found different numbers of subunits at different locations in the wheat genome. The north region had more variation in HMW-GS than the south region. Overall, the majority of gluten subunits were not of high quality.