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Figure 1 | BMC Plant Biology

Figure 1

From: Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and improves dough mixing properties of flour

Figure 1

Representative 2-D gels of flour proteins from non-transgenic and transgenic lines grown under different fertilizer regimens. Flour proteins were from non-transgenic (A, D) and transgenic lines 35b (B, E) and 45a (C, F). Flour in panels A-C was from plants grown without post-anthesis fertilizer while that in panels D-F was from plants supplied with post-anthesis fertilizer. Boxes enclose six protein spots identified previously as omega-5 gliadins. In panel D, spots identified as omega-1,2 gliadins and omega-1,2 chain-terminating gliadins are indicated with black and red arrowheads, respectively.

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BMC Plant Biology

ISSN: 1471-2229

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