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

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.

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

¹Total number of spots for which the indicated protein type was the predominant protein in that spot.
²Spot volume includes two spots for which no omega-gliadin peptides were identified in this study; these spots were identified previously.

ISSN: 1477-5956