Protein quality is one of the most important quality characteristics of durum wheat in relation to the determination of pasta and bread-making quality. This study was conducted on a set of 29 durum wheat commercial varieties from main durum wheat growing countries (seven from Mexico, four from India, eight from Italy, six from Spain, and four from the USA). All genotypes were grown in Ciudad Obregon, Sonora (Mexico) during the 2014-2015 growing season. Polymeric and monomeric protein fractions were determined by SE-HPLC. Correlation was investigated between polymeric and monomeric protein fractions and selected quality characteristics such as alveograph P/L (ALVPL) and alveograph W (ALVW).Variation of the percentage of unextactable mono- and polymeric proteins was detected among cultivars. The highest significant variation was found among cultivars for percentage of unextractable large monomeric proteins. The lowest value was 19.59 (Spain) whilst the highest was 28.87 (India). However, in comparison to the ranges, the means showed less variation. The largest differences among the countries could be detected in small unextractable polymeric proteins and percentage of small polymeric proteins. Furthermore, a linear correlation was conducted to analyze the relationship among quality characteristics as well as, ALVPL, ALVW, and flour protein content. Correlations were mostly found in Mexican genotypes. Moreover, ALVW significantly correlated with extractable large polymeric proteins (LPPS), extractable small polymeric proteins (SPPS) and large unextractable polymeric protein percentage (LUPP%) in Italian genotypes, and with unextractable large monomeric proteins (LMPU) and percentage of large unextractable monomeric proteins (LUPM%) in American genotypes. These results emphasize that protein fractions had a significant effect on rheological characteristics, especially in Mexican, Italian and American genotypes. This result could be useful in the generation of varieties from different countries to improve quality parameters or produce two purpose cultivars for both pasta and bread production.