Improved identification of wheat gluten proteins through alkylation of cysteine residues and peptide...
Improved identification of wheat gluten proteins through alkylation of cysteine residues and peptide-based mass spectrometry
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Publisher
London: Nature Publishing Group UK
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Language
English
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Publisher
London: Nature Publishing Group UK
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Scope and Contents
Contents
The concentration and composition of wheat gluten proteins and the presence, concentration and location of cysteine residues therein are important for wheat flour quality. However, it is difficult to identify gluten proteins, as they are an extremely polymorphic mixture of prolamins. We here present methods for cysteine labeling of wheat prolamins...
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Full title
Improved identification of wheat gluten proteins through alkylation of cysteine residues and peptide-based mass spectrometry
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TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_3721084
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_3721084
Other Identifiers
ISSN
2045-2322
E-ISSN
2045-2322
DOI
10.1038/srep02279
