Capillary electrophoresis separation of high molecular weight glutenin subunits in bread wheat (Triticum aestivum L.) and related species with phosphate-based buffers.
This study focused on optimizing phosphate-based buffers and other capillary electrophoresis (CE) parameters for separating and characterizing high molecular weight glutenin subunits (HMW-GS) in bread wheat (Triticum aestivum L., AABBDD, 2n = 6x = 42), emmer (Triticum dicoccum, AABB, 2n = 4x = 28) and Aegilops tauschii (DD, 2n = 2x = 14). The fast and high-resolution separation of HMW-GS was achieved using 0.1 M phosphate-glycine buffer (pH 2.5, containing 20% acetonitrile and 0.05% hydroxypropylmethylcellulose) at 12.5 kV and 40 degrees C with 25 microm inside diameter (ID)x27 cm uncoated fused-silica capillary. In general, one sample separation can be analyzed in 15 min. The good run-to-run repeatable separation of HMW-GS could be obtained with a relative standard deviation of less than 1% when capillaries were rinsed with 1 M phosphoric acid for 2 min, followed by separation buffer for 2 min after each separation. The HMW-GS from some bread wheat cultivars as well as tetraploid and diploid accessions was separated by the CE method described above, and all subunits detected were well characterized and readily identified. Some HMW-GS showed reversed mobilities and elution order compared to the methods of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and SDS-CE. Particularly, most of the HMW-GS analyzed with the CE buffer used were separated into multiple peaks, generally a high peak plus a minor peak. CE appears to be capable of separating and characterizing HMW-GS with fast and high-resolution features, therefore it is expected to be useful for specific germplasm screening and desirable HMW-GS identification in wheat quality improvement.
Yan
Yueming
Y
Key Lab of Genetics and Biotechnology, Department of Biology, Capital Normal University, Beijing, China.
Yu
Jianzhong
J
Jiang
Yi
Y
Hu
Yingkao
Y
Cai
Minhua
M
Hsam
Sai L K
SL
Zeller
Friedrich J
FJ
D001939:Bread; D002021:Buffers; D019075:Electrophoresis, Capillary / Q000379:methods* / Q000592:standards; D005524:Food Technology; D005983:Glutens / Q000031:analogs & derivatives* / Q000737:chemistry / Q000302:isolation & purification*; D008970:Molecular Weight; D010710:Phosphates; D021122:Protein Subunits; D014908:Triticum / Q000737:chemistry*
D002021:Buffers; D010710:Phosphates; D021122:Protein Subunits; D005983:Glutens; C037302:glutenin