Improved identification of hordeins by cysteine alkylation with 2-bromoethylamine, SDS-PAGE and subsequent in-gel tryptic digestion

Proteomic-based description of varieties of barley (Hordeum vulgare L.) is a very important task especially in the food and brewing industry. This study is focused on major storage proteins in barley--hordeins--as a group of proteins soluble in alcohol/water mixtures that shows up significant change...

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Veröffentlicht in:	Journal of mass spectrometry. 2009-11, Vol.44 (11), p.1613-1621
Hauptverfasser:	Řehulková, Helena, Marchetti-Deschmann, Martina, Pittenauer, Ernst, Allmaier, Günter, Řehulka, Pavel
Format:	Artikel
Sprache:	eng
Schlagworte:	2-bromoethylamine (BEA) Agronomy. Soil science and plant productions Alkylation Analytical, structural and metabolic biochemistry Biological and medical sciences Cysteine Cysteine - chemistry Cysteine - metabolism cysteine alkylation Digestion Economic plant physiology Electrophoresis, Polyacrylamide Gel - methods Ethylamines - chemistry Fundamental and applied biological sciences. Psychology General aspects, investigation methods General aspects, methods Generalities and techniques Glutens - chemistry Glutens - metabolism hordeins Hordeum - chemistry in-gel digestion Lysine Peptide Fragments Peptides Plant physiology and development Proline protein identification Proteins Residues Trypsin Trypsin - metabolism
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