Background Wheat flour is one of the world's major food ingredients, in part because of the
unique end-use qualities conferred by the abundant glutamine-and proline-rich gluten …

Glutens, the storage proteins in wheat grains, are a major source of protein in human
nutrition. The protein composition of wheat has therefore been an important focus of cereal …

Global proteomic analysis utilizing SDS-PAGE, Western blotting and LC–MS/MS of total
protein and gluten-enriched extracts derived from 16 economically important cereals was …

Wheat flour proteins were studied to identify the cultivar‐specific proteins and use them to
identify cultivars in flours. Proteins extracted from flours of Japanese wheat (cultivars …

Wheat is the most important food crop in the world, the unique physiochemical properties of
wheat gluten enabling a diverse range of food products to be manufactured. However …

Background The analyses of protein synthesis, accumulation and regulation during grain
development in wheat are more complex because of its larger genome size compared to …

Cereal grain proteomics can provide valuable information regarding plant growth, nutritional
status, adaptation to environmental stresses, and the role that grain proteins play in health …

We have performed a detailed characterization and identification of wheat gluten proteins
obtained from the Teal variety of Canadian hard red spring wheat. RP-HPLC separation of …

One of the main objectives of wheat glutenin subunit (GS) analysis is the identification of
protein components linked to wheat quality. The proteomic characterization of glutenin has …

Global and targeted mass spectrometry-based proteomic approaches were developed to
discover, evaluate, and apply gluten peptide markers to detect low parts per million (ppm) …