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1 - Proteomics
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 | KEY: GSP = grain softness proteins (GSP1a, S51770; GSP1b, S48187), AMI 0.19 = alpha-amylase inhibitor 0.19 (P01085), CM3 = alpha-amylase trypsin inhibitor (P17314), Gli = R-gliadin (AJ133610), and Av = aveninlike protein, oat (B36433). • • • |
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| KEY: 1Bω = chromosome 1B-encoded omega gliadin, 1Dω = chromosome 1D-encoded omega gliadin, 1Aω = chromosome 1A-encoded omega gliadin. • • • |
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| KEY: (Dy10, Dx5, By9,Bx7, Ax2*) = high molecular mass glutenin subunits, 1ds = omega gliadin-like protein that may be a d-type glutenin subunit, LMM-GS = low molecular mass glutenin subunits. |
Notes
Wheat flour contains a complex mixture of proteins that were separated into albumin/globulin, gliadin, and glutenin fractions on the basis of solubility. Proteins in each fraction were analyzed by RP-HPLC, and the protein components of each HPLC peak were visualized by SDS-PAGE. Proteins in individual bands were identified by mass spectrometry.
Reference
DuPont, F.M., Chan, R., Lopez, R., and Vensel, W.H. 2005. Sequential extraction and quantitative recovery of gliadins, glutenins, and other proteins from small samples of wheat flour. J. Ag. Food Chem. 53(5):1575-1584.
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