Mass spectrometry of in-gel digests reveals differences in amino acid sequences of high-molecular-weight glutenin subunits in spelt and emmer compared to common wheat-Reference-Cited by-同舟云学术

Mass spectrometry of in-gel digests reveals differences in amino acid sequences of high-molecular-weight glutenin subunits in spelt and emmer compared to common wheat

Published:2020-01-11 Issue:6 Volume:412 Page:1277-1289
ISSN:1618-2642
Container-title:Analytical and Bioanalytical Chemistry
language:en
Short-container-title:Anal Bioanal Chem

Author:

Geisslitz Sabrina,America Antoine H. P.,Scherf Katharina Anne^ORCID

Funder

Allianz Industrie Forschung

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s00216-019-02341-9.pdf

Reference44 articles.

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2. Osborne TB. The proteins of the wheat kernel. Washington: Carnegie Institution; 1907.

3. Wieser H. Chemistry of gluten proteins. Food Microbiol. 2007;24(2):115–9.

4. Payne PI. Genetics of wheat storage proteins and the effect of allelic variation on breadmaking quality. Annu Rev Plant Physiol. 1987;38:141–53.

5. Payne PI, Corfield G, Holt LM, Blackman JA. Correlation between the inheritance of certain high molecular weight subunits of glutenin and bread making quality in progenies of six crosses of bread wheat. J Sci Food Agric. 1981;32:51–60.

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