Fig. 1From: Production and molecular characterization of bread wheat lines with reduced amount of α-type gliadinsA-PAGE separation of gliadin fractions. Proteins were extracted from kernels of Pegaso (1–3), Gli-A2 deletion line (4–6); Gli-D2 deletion line (7–9) and Gli-A2/Gli-D2 double deletion line (10–12)Back to article page