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Fig. 5 | BMC Plant Biology

Fig. 5

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

Fig. 5

Separation of the wheat varieties Mace and Spitfire flour albumin and globulin extracts. a RP-HPLC analyses of albumin/globulin proteins in wheat variety Mace and 36 peaks were collected individually. b SDS-PAGE gel separation of the 36 fractions from RP-HPLC. c RP-HPLC analyses of albumin/globulin proteins in wheat variety Spitfire and 30 peaks were collected individually. d SDS-PAGE gel separation of the 30 fractions from RP-HPLC. The numbers of the horizontal axis indicate the individual HPLC profile fractions; the band was named as peak number plus the characters labelled within each SDS-PAGE gel lanes and were sent for peptide sequencing. The original SDS-PAGE gels can be viewed from supplementary data Additional file 5: Figs. S3-S7

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BMC Plant Biology

ISSN: 1471-2229

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