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Proteomic analysis of the mature kernel aleurone layer in common and durum wheat

✍ Scribed by S. Meziani; I. Nadaud; B. Gaillard-Martinie; C. Chambon; M. Benali; G. Branlard

Book ID
113698393
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
850 KB
Volume
55
Category
Article
ISSN
0733-5210

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## Abstract 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 to consider the relatively low levels of arginine and lysine residues and the close sequence similarity