Gluten proteins are major determinants of the bread making quality of wheat but also of important gluten-related disorders, including coeliac disease (CD), and allergies. We carried out a proteomic study using the total grain proteins from two low-gliadin wheat lines, obtained by RNAi, and the untransformed wild type as reference. The impact of silencing on both target and on non-target proteins was evaluated. Because of the great protein complexity, we performed separate analyses of four kernel protein fractions: gliadins and glutenin subunits, and metabolic and CM-like proteins, by using a classical 2D electrophoresis gel based approach followed by RP-HPLC/nESI-MS/MS.
|Titolo:||Comparative proteomic analysis of two transgenic low-gliadin wheat lines and non-transgenic wheat control|
|Data di pubblicazione:||2017|
|Appare nelle tipologie:||1.1 Articolo in rivista|
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