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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. 3 — KCl-soluble flour proteins in Butte 86 (a) and transgenic lines SA-30-118a-5 (b) and SA-35a-124j (c). The solid box highlights regions of the gels containing the omega-1,2 gliadins while the dashed box highlights regions of gels containing the alpha gliadins. The alpha gliadin regions from Butte 86 and SA-35a-124j were enlarged in panels (d) and (e), respectively. Spots labeled in red in panel d were significantly reduced or absent in SA-35a-124j and are predominantly alpha gliadins that partition into the KCl fraction. Spots labeled in blue in panel (d) were also found in the KCl fraction of SA-35a-124j and contain mostly GAPDH