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Table 1 LC-MS/MS analyses of peptides obtained after tryptic digestion of the isolated spot and bands

From: Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivumL.) significantly reduces dough strength and breadmaking quality

Protein origin

Identified sequences

Unique PepCount

Start

Stop

Prokaryotic expression

VFLQQQCIPVAM

1735.0381

194

205

VFLQQQCIPVAMQR

1719.0387

194

207

SQMLQQSICHVMQQQCCQQLR

2693.0386

212

232

SDS-PAGE

VFLQQQCIPVAMQR

1735.0381

194

205

2-DE spots

MKTFLVFALLALAAA

1735.9338

1

15

VFLQQQCIPVAMQR

1733.9270

214

227

QIPEQSRHESIR

1479.7839

253

264

QIPEQSR

857.4691

253

259

TLPTMCSVNVPLYETTTSVPLGVGI

2649.4285

347

371