Literature DB >> 25127558

Charge-based characterisation of high-molecular-weight glutenin subunits from common wheat by capillary isoelectric focusing.

Bolesław P Salmanowicz1, Monika Langner2, Sławomir Franaszek2.   

Abstract

In this study, the capillary isoelectric focusing (CIEF) method for the separation and charge characterisation of the heterogeneity of high molecular-weight-glutenin subunits (HMW-GS) in common wheat (Triticum aestivum L.) using linear polyacrylamide (LPA) and polyvinyl alcohol (PVA) coated capillaries was developed. Particularly good repeatability and well-resolved charge isoform profiles were obtained by introducing a mixture of carrier ampholytes (pH 3-10 and pH 5-8), a high concentration of urea (6M) and SB3-12 as detergent in a sample solution during separation in a PVA-coated capillary. One major and one or two minor isoforms were observed for the individual HMW-GS. These isoforms were satisfactorily separated using a pH gradient into two groups: y-type isoforms and x-type isoforms encoded by the Glu-B1 locus with shorter migration times and remaining x-type isoforms with longer times. The method produced from eight to twelve isoforms of wheat HMW-GS with pI points in the range of 4.72-6.98. Generally, the minor isoforms were more acidic compared with the major isoform. The y-type subunits had an approximately neutral character (pI 6.70-6.98); however, x-types showed a weakly acidic character (pI 4.72-5.23), with the exception of subunits encoded by the Glu-B1 locus. The isoelectric point peak profiles were compared with capillary zone electrophoresis (CZE) electropherograms. Generally, the number of detected isoforms for the particular HMW-GS detected using both methods were similar.
Copyright © 2014 Elsevier B.V. All rights reserved.

Entities:  

Keywords:  Capillary coatings; Capillary electrophoresis; HMW glutenin subunits; Isoelectric point; Wheat

Mesh:

Substances:

Year:  2014        PMID: 25127558     DOI: 10.1016/j.talanta.2014.04.055

Source DB:  PubMed          Journal:  Talanta        ISSN: 0039-9140            Impact factor:   6.057


  3 in total

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Journal:  J Zhejiang Univ Sci B       Date:  2019 Dec.       Impact factor: 3.066

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3.  Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough.

Authors:  Sławomir Franaszek; Bolesław Salmanowicz
Journal:  Open Life Sci       Date:  2021-06-24       Impact factor: 0.938

  3 in total

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