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

• 作者: Feng Jia Haicheng Yin Jinshui Wang Qi Wang Yu Chen
• 来源期刊: 粮油科技:英文版
• 学科: 农学
• 关键词: SOFT and HARD wheat PROTEOME PEPTIDES surfaces ENDOSPERM proteins
• 年，卷（期）: 2019,（2）
• 页码范围: 27-32
• 页数: 6页
• 分类号: S51

摘要

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 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 fromthe flour of Yangmai-15 and Yangmai-16,respectively.The surface properties of 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.