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.
Comparative proteomic analysis of two transgenic low-gliadin wheat lines and non-transgenic wheat control
MUCCILLI, VERA;SALETTI, Rosaria;FOTI, Salvatore;
2017-01-01
Abstract
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.File | Dimensione | Formato | |
---|---|---|---|
45_Comparative proteomic analysis of two transgenic low-gliadin wheat_2017.pdf
solo gestori archivio
Tipologia:
Versione Editoriale (PDF)
Dimensione
692.42 kB
Formato
Adobe PDF
|
692.42 kB | Adobe PDF | Visualizza/Apri |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.