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Fig. 3 | BMC Plant Biology

Fig. 3

From: Characterising avenin-like proteins (ALPs) from albumin/globulin fraction of wheat grains by RP-HPLC, SDS-PAGE, and MS/MS peptides sequencing

Fig. 3

Separation of the wheat flour albumin and globulin extracts. a RP-HPLC analyses of albumin and globulin proteins in wheat variety Mace. b SDS-PAGE gel separation of albumin and globulin proteins from RP-HPLC peaks 1-11. c SDS-PAGE gel separtion of albumin and globulin proteins from RP-HPLC peaks 12-20. The numbers of the horizontal axis indicate the individual HPLC profile peaks; the band was named as peak number plus the characters labelled within each SDS-PAGE gel lanes and were sent for peptide sequencing. We loaded the eluates from RP-HPLC peak 1 (retention time 18.2 min) in the first well of the SDS-PAGE below, while the eluates from peak 2 (retention time 15.8 min) were loaded in the second well of the SDS-PAGE. The original SDS-PAGE gels can be viewed from supplementary data Additional file 5: Figs. S1-S2

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