Comparison of low molecular weight glutenin subunits identified by SDS-PAGE, 2-DE, MALDI-TOF-MS and PCR in common wheat

Liu, L., Ikeda, T.M., Branlard, G., Peña, R.J., Rogers, W.J., Lerner, S.E., Kolman, M.A., Xia, X., Wang, L., Ma, W.ORCID: 0000-0002-1264-866X, Appels, R., Yoshida, H., Wang, A., Yan, Y. and He, Z. (2010) Comparison of low molecular weight glutenin subunits identified by SDS-PAGE, 2-DE, MALDI-TOF-MS and PCR in common wheat. BMC Plant Biology, 10 (1). p. 124.

Abstract

Low-molecular-weight glutenin subunits (LMW-GS) play a crucial role in determining end-use quality of common wheat by influencing the viscoelastic properties of dough. Four different methods - sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), two-dimensional gel electrophoresis (2-DE, IEF × SDS-PAGE), matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) and polymerase chain reaction (PCR), were used to characterize the LMW-GS composition in 103 cultivars from 12 countries.

Item Type:	Journal Article
Murdoch Affiliation:	Western Australian State Agricultural Biotechnology Centre
Publisher:	BioMed Central
Copyright:	© 2010 Liu et al
URI:	http://researchrepository.murdoch.edu.au/id/eprint/3900

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