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

https://doi.org/10.17221/600/2013-CJFSCitation:Dziuba M., Nałęcz D., Szerszunowicz I., Waga J. (2014): Proteomic analysis of wheat α/A- and β-gliadins. Czech J. Food Sci., 32: 437-442.
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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.  
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