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Table 1 Summary of predominant protein types identified by MS/MS in 2-DE spots of proteins from white flour of Triticum aestivum cv Butte 86.

From: Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry

Protein Type Total # spots1 Total Spot Volume
HMW-GS 40 17.14
LMW-GS 29 17.99
Gamma-gliadins 16 12.17
Omega-gliadins2 15 10.46
Alpha-gliadins 22 20.42
Farinins 8 0.90
Purinins 6 0.82
Triticins 7 1.59
Globulins 10 0.38
GSPs and puroindolines 3 0.31
Alpha-amylase/protease inhibitors 19 4.12
Serpins 14 1.58
Other inhibitors 2 0.26
Beta-amylases 7 0.51
Other enzymes 23 1.52
Other 6 0.36
Mixed spots 6 2.56
Total 233 93.09
  1. 1Total number of spots for which the indicated protein type was the predominant protein in that spot.
  2. 2Spot volume includes two spots for which no omega-gliadin peptides were identified in this study; these spots were identified previously.