Proteomic analysis reveals the differential proteins of endosperm between soft and hard wheat varieties

Proteomic analysis reveals the differential proteins of endosperm between soft and hard wheat varieties

Blog Article

In this study, we revealed the differential proteins from the wheat endosperms using proteomic analysis and investigated their surface properties.The pattern of the polypeptides obtained from the Yangmai-15 and Yangmai-16 wheat varieties were compared using two-dimensional polyacrylamide gels.In addition, we compared the characteristics of the grain such as grain hardness, protein content, wet gluten, dough development time, dough stability, gliadin and Rangehood Wall Vent Adaptor glutenin contents between Yangmai-15 and Yangmai-16, and the results were significantly different.Notably, 216 and 197 protein spots were separated from Yangmai-15 and Yangmai-16, respectively.The isoelectric points of the identified proteins ranged from 4 to 10 and the molecular weights of proteins varied from 10 to 100 kDa.

Further, 21 and 8 specific differential protein spots were identified from the flour of Yangmai-15 and Yangmai-16, respectively.The surface properties of Stash Cans identified peptides consisted of hydrophobic or hydrophilic residues, as well as randomly scattered residues.The proteomic analysis of the wheat endosperms provides a novel insight into the biochemical basis for the differences in physicochemical properties between the soft and hard wheat varieties.Keywords: Soft and hard wheat, Proteome, Peptides surfaces, Endosperm proteins.