Abstract
The gluten protein composition and expression level influence dough properties and are cultivar and environment dependent. To broaden the knowledge of the durum wheat gluten proteome, three cultivars were compared in two different growing seasons by a proteomic approach. Cultivar-specific and differentially expressed spots in the two years were identified by mass spectrometry. Significant differences were observed among the cultivars: Ofanto showed the lowest protein spot volumes in the high molecular weight (HMW) and low molecular weight (LMW)
Original language | English |
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Pages (from-to) | 2606-2617 |
Number of pages | 12 |
Journal | Journal of Agricultural and Food Chemistry |
Volume | 61 |
Issue number | 11 |
DOIs | |
Publication status | Published - Mar 20 2013 |
Keywords
- durum wheat
- genotype
- gluten protein composition
- proteome analysis
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Chemistry(all)