Effect of environmental stress during grain filling on the soluble proteome of wheat (Triticum aestivum) dough liquor.
The influence of genotype and environment on a soluble wheat dough liquor proteome was studied for four cultivars grown under field conditions and under hot/dry and cool/wet regimes by two-dimensional electrophoresis followed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry or quadrupole time-of-flight mass spectrometry. Although the four cultivars had similar patterns, differences in the relative abundances of some components were observed. Similarly, some differences were observed between the control samples and the samples grown under cool/wet and hot/dry conditions. These included differences in the abundances of storage proteins belonging to the 7S globulin (vicilin-like) and alpha-globulin families and of protective proteins including members of the serpin, described as allergens, and chitinase families. A number of novel annotations were made as compared to previous work on the dough liquor of cv. Hereward, including two 19 kDa alpha-globulins, precursors of endochitinases A and C, and several polypeptides belonging to the 7S globulin (vicilin-like) family.
Institute of Food Research, Norwich Research Park, Colney, Norwich NR47UA, United Kingdom. ana.sancho@bbsrc.ac.uk
Ana I
AI
Sancho
Muriel
M
Gillabert
Henri
H
Tapp
Peter R
PR
Shewry
Peter K
PK
Skeggs
E N Clare
EN
Mills
D002523:Edible Grain / Q000737:chemistry / Q000235:genetics / Q000254:growth & development* / Q000378:metabolism*; D015180:Electrophoresis, Gel, Two-Dimensional; D005433:Flour / Q000032:analysis; D010940:Plant Proteins / Q000737:chemistry / Q000235:genetics / Q000378:metabolism*; D040901:Proteomics; D014908:Triticum / Q000737:chemistry / Q000235:genetics / Q000254:growth & development* / Q000378:metabolism*
D010940:Plant Proteins