Proteomic Identification of Gluten Proteins

Autoři

  • J. Šalplachta Department of Analytical Chemistry, Academy of Sciences of the Czech Republic, Brno,
  • G. Allmaier Department of Chemical Technology and Analysis, Technical University Wien, Rakousko
  • J. Chmelík Department of Analytical Chemistry, Academy of Sciences of the Czech Republic, Brno,

Abstrakt

Proteomics-based identification strategy for gluten proteins in ethanolic extracts of wheat flour is described in this study. Protein extracts were separated by 1D gel electrophoresis and subjected to in-gel digestion with chymotrypsin which was found an appropriate proteolytic enzyme for the purpose. Based on collision-induced dissociation of selected chymotryptic peptides using MALDI QIT RTOF and MALDI TOF/TOF, the high-molecular-weight glutenin subunit DX5 and Α-gliadin were identified. This strategy allows unambiguous identification of proteins toxic for patients with coeliac diseases`.

Publikováno

15.01.2006

Jak citovat

Šalplachta, J., Allmaier, G., & Chmelík, J. (2006). Proteomic Identification of Gluten Proteins. Chemické Listy, 99(12). Získáno z http://chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/1976

Číslo

Sekce

Články