Although it is known that the composition of high-molecular weight glutenin subunits (HMW-GSs) and low-molecular weight glutenin subunits (LMW-GSs) are important factor for bread, noodle and cookie, it is still not clear which HMW-GSs and LMW-GSs confer improved processing properties and how those HMW-GSs and LMW-GSs interact each other. In this study, to investigate distinctive glutenin proteins for characteristic processing properties for noodle, glutenins extracted from seeds of several Korean and Chinese wheat cultivars were focused in IPG gel strip and subjected to SDS-polyacrylamide gel electrophoresis. Differential protein expression level was analyzed using image master platinum 6. Then to characterize the HMW-GSs of Korean cultivar Uri, extracted glutenin proteins were separated by two dimensional gel electrophoresis. Nine spots digested with trypsin resulting peptide fragmentation were identified by LC ESI-MS/MS and MASCOT database. We also separated HMW-GSs from wheat cultivar Uri by fast protein liquid chromatography (FPLC) withResource Phe column using gradient buffer condition with 4M Urea and 0.45M ammonium sulfate.Each single band of 1Dx 2.2, 1Bx7 and double bands of 1Dy8 and 1By12 were separated.