Identification of intact high molecular weight glutenin subunits from the wheat proteome using combined liquid chromatography-electrospray ionization mass spectrometry

The present paper describes a method for the identification of intact high molecular weight glutenin subunits (HMW-GS), the quality determining proteins from the wheat storage proteome. The method includes isolation of HMW-GS from wheat flour, further separation of HMW-GS by reversed-phase high-perf...

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Veröffentlicht in:	PloS one 2013-03, Vol.8 (3), p.e58682-e58682
Hauptverfasser:	Lagrain, Bert, Brunnbauer, Markus, Rombouts, Ine, Koehler, Peter
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Agriculture Alcohol Amino acids Analysis Biochemistry Biology Chemistry Chromatography Desorption Dithiothreitol Electrospraying Elution Flour Food science Formic acid Gel electrophoresis Gliadin - chemistry Gliadin - isolation & purification Gluten Glutenin Glutens - chemistry Glutens - isolation & purification High performance liquid chromatography Ionization Ions Laboratories Lasers Liquid chromatography Mass spectra Mass spectrometry Mass spectroscopy Molecular Weight Nutrition research Peptides Propanol Proteins Proteome - chemistry Proteomics Quadrupoles Quality Quality assessment Scientific imaging Separation Sodium Sodium dodecyl sulfate Sodium lauryl sulfate Spectrometry, Mass, Electrospray Ionization - methods Spectroscopy Studies Trifluoroacetic acid Triticum - chemistry Triticum aestivum Wheat
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