Czech J. Food Sci., 2014, 32(5):437-442 | DOI: 10.17221/600/2013-CJFS

Proteomic analysis of wheat α/A- and β-gliadinsOriginal Paper

Marta DZIUBA1, Dorota NAŁĘCZ1, Iwona SZERSZUNOWICZ1, Jacek WAGA2
1 Department of Food Biochemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
2 Cereals Department, Plant Breeding and Acclimatization Institute, Kraków, Poland

Gliadins from the Polish common winter wheat cultivar Sukces were analysed by analytical and preparative A-PAGE combined with 2-DE method. The main aim of this study was to identify the highest possible number of a/A- and β-gliadin fractions. Gliadins from the wheat cv. Sukces were separated by 2-DE into 82 spots. Preparative A-PAGE combined with the 2-DE method supported the identification of the analysed gliadin fractions. 12 spots were identified as typical a/A-gliadins out of 40 and 7 as typical β-gliadins out of 15 separated by 2-DE.

Keywords: wheat gliadins; 2-DE, A-PAGE

Published: October 31, 2014  Show citation

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DZIUBA M, NAŁĘCZ D, SZERSZUNOWICZ I, WAGA J. Proteomic analysis of wheat α/A- and β-gliadins. Czech J. Food Sci. 2014;32(5):437-442. doi: 10.17221/600/2013-CJFS.
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