Proteomic Identification of Gluten Proteins
Abstract
Proteomics-based identification strategy for gluten proteins in ethanolic extracts of wheat flour is described in this study. Protein extracts were separated by 1D gel electrophoresis and subjected to in-gel digestion with chymotrypsin which was found an appropriate proteolytic enzyme for the purpose. Based on collision-induced dissociation of selected chymotryptic peptides using MALDI QIT RTOF and MALDI TOF/TOF, the high-molecular-weight glutenin subunit DX5 and Α-gliadin were identified. This strategy allows unambiguous identification of proteins toxic for patients with coeliac diseases`.Downloads
Published
2006-01-15
How to Cite
Šalplachta, J., Allmaier, G., & Chmelík, J. (2006). Proteomic Identification of Gluten Proteins. Chemické Listy, 99(12). Retrieved from http://w.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/1976
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