Table 1.
Summary of predominant protein types identified by MS/MS in 2-DE spots of proteins from white flour of Triticum aestivum cv Butte 86.
| Protein Type | Total # spots1 | Total Spot Volume |
|---|---|---|
| HMW-GS | 40 | 17.14 |
| LMW-GS | 29 | 17.99 |
| Gamma-gliadins | 16 | 12.17 |
| Omega-gliadins2 | 15 | 10.46 |
| Alpha-gliadins | 22 | 20.42 |
| Farinins | 8 | 0.90 |
| Purinins | 6 | 0.82 |
| Triticins | 7 | 1.59 |
| Globulins | 10 | 0.38 |
| GSPs and puroindolines | 3 | 0.31 |
| Alpha-amylase/protease inhibitors | 19 | 4.12 |
| Serpins | 14 | 1.58 |
| Other inhibitors | 2 | 0.26 |
| Beta-amylases | 7 | 0.51 |
| Other enzymes | 23 | 1.52 |
| Other | 6 | 0.36 |
| Mixed spots | 6 | 2.56 |
| Total | 233 | 93.09 |
1Total number of spots for which the indicated protein type was the predominant protein in that spot.
2Spot volume includes two spots for which no omega-gliadin peptides were identified in this study; these spots were identified previously.