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. 2020 Aug 1;18:8. doi: 10.1186/s12953-020-00164-6

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© The Author(s) 2020

Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated in a credit line to the data.

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Fig. 1 — 2-DE separation of total SDS-extracted proteins (a) and KCl-soluble proteins (b) from Butte 86 wheat flour. The positions of major protein groups based on the MS identifications of proteins in Dupont et al. [19] are indicated in red (omega-1,2 gliadins), dashed red (omega-5 gliadins), blue (alpha and gamma gliadins), green (HMW-GS), dashed green (LMW-GS), purple (serpins), dashed purple (purinins), or magenta (AAI) ovals. Red arrows in panel a point to omega-1,2 gliadins that are found in the total protein fraction but not in the KCl-soluble fraction while red arrows in panel b point to proteins likely to be omega-1,2 gliadins that partition into the KCl-soluble fraction. Green arrows point to spots in which the predominant proteins were identified as LMW-GS in the total protein fraction, but peroxidases in the KCl-soluble fraction. The position of size markers in kDa are shown on the right