Proteomic analysis of wheat α/A- and β-gliadins

Marta Dziuba, Dorota Nałęcz, Iwona Szerszunowicz and Jacek Waga
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Marta Dziuba: Department of Food Biochemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Dorota Nałęcz: Department of Food Biochemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Iwona Szerszunowicz: Department of Food Biochemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Jacek Waga: Cereals Department, Plant Breeding and Acclimatization Institute, Kraków, Poland

Czech Journal of Food Sciences, 2014, vol. 32, issue 5, 437-442

Abstract: 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 (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:600-2013-cjfs

DOI: 10.17221/600/2013-CJFS

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