COMPARISON OF 2-DE PROTEOME MAPS OF WHEAT, RYE AND AMARANTH
The protein maps of wheat (Triticum aestivum L.), cv. Brea; rye (Secale cereale L.), cv. Oklon and amaranth (Amaranthus sp.) cv. Plaisman were obtained by performing 2-DE over a broad pH range (pH 3-11NL) to obtain total protein profiles. Focussing on the gluten fraction, as it is the major trigger...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2015-02-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2015/02/Galova.pdf |