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Fig. 1 | Proteome Science

Fig. 1

From: Deciphering the immunogenic potential of wheat flour: a reference map of the salt-soluble proteome from the U.S. wheat Butte 86

Fig. 1

2-DE separation of total SDS-extracted proteins (a) and KCl-soluble proteins (b) from Butte 86 wheat flour. The positions of major protein groups based on the MS identifications of proteins in Dupont et al. [19] are indicated in red (omega-1,2 gliadins), dashed red (omega-5 gliadins), blue (alpha and gamma gliadins), green (HMW-GS), dashed green (LMW-GS), purple (serpins), dashed purple (purinins), or magenta (AAI) ovals. Red arrows in panel a point to omega-1,2 gliadins that are found in the total protein fraction but not in the KCl-soluble fraction while red arrows in panel b point to proteins likely to be omega-1,2 gliadins that partition into the KCl-soluble fraction. Green arrows point to spots in which the predominant proteins were identified as LMW-GS in the total protein fraction, but peroxidases in the KCl-soluble fraction. The position of size markers in kDa are shown on the right

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