PROTEOMICS ANALYSIS OF WHEAT AND BARLEY GRAIN

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February 2012, vol. 1, Special issue
pages: 622-631
Article type: Biotechnology of Biotechnology
Abstract: Plant biotechnological research is focused on research and application of objective methods for determination of quality production. Cereals are main part of human nutrition and strategic resources. It is very important to expand knowledge of cereal proteome by usage of new methods for protein detection. Our work was focused on wheat and barley proteome analysis by 2-D electrophoresis not only in wide range of pH (pH 3-11), which is suitable for analysis of whole seed proteome, but also in narrow range of pH (pH 6-11) which is suitable for detection of gluten proteins, mainly. Results show that storage proteins are the main part of cereal grain proteins. Inhibitor of alpha-amylase and inhibitor of alpha-amylase/trypsin were the most represented. Group of barley storage proteins showed similarity to wheat prolamin proteins, but there were observed some differentiations in amount of protein. Similarity was found in pH range 7-10 between proteins with molecular weight 45-55 kDa.
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