Detection of cysteine residue numbers in wheat gluten proteins by MALDI-TOF

doi:10.1016/j.ijms.2015.09.014

CORC > 中国农业科学院 > 作物科学研究所

	Detection of cysteine residue numbers in wheat gluten proteins by MALDI-TOF
	Wang, Ke 1,2,5; Ma, Junhong 1; Islam, Shahidul 1,3; Yan, Yueming 2; Appels, Rudi 1; Yan, Guijun 4; Ma, Wujun 1,3
刊名	INTERNATIONAL JOURNAL OF MASS SPECTROMETRY
	2015
卷号	392 页码:91-95
关键词	Cysteine residue Disulphide bonds Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF) 4-Vinylpyridine Wheat glutenin
ISSN号	1387-3806
DOI	10.1016/j.ijms.2015.09.014
通讯作者	Wang, Ke
英文摘要	The wheat seed storage protein plays a key role in determining the processing quality. The disulfide bonds formed between cysteine residues in these proteins are critical in the formation of the unique rheological properties of wheat dough, which is the physical basis of bread making. Determining the number of cysteine residues in a particular protein, especially in high molecular weight glutenin subunits (HMW-GS), is an important task in evaluating wheat glutenin effects on end-product quality. In the current study, we established a fast method to accurately measure the number of cysteine residues in the HMW-GS. An alkylation reagent, 4-vinylpyridine (4-vp), was used to treat the proteins during extraction. For every cysteine residue in a protein, this treatment increases its molecular mass value by 105.14 Da, which can be accurately determined by MALDI-TOF equipment. Based on the changes of the molecular mass value caused by 4-vp treatment, the number of cysteine residues in a protein can be reliably determined. This method is also confirmed to be useful in studying non-glutenin proteins such as lupin seed storage proteins. It is expected that this method will speed up the process of selecting desirable HMW-GS in wheat breeding. (C) 2015 Elsevier B.V. All rights reserved.
学科主题	Physics, Atomic, Molecular & Chemical ; Spectroscopy
语种	英语
出版者	ELSEVIER SCIENCE BV
WOS记录号	WOS:000366441700016
内容类型	期刊论文
源URL	[http://111.203.20.206/handle/2HMLN22E/4615]
专题	作物科学研究所
作者单位	1.Murdoch Univ, State Agr Biotechnol Ctr, Perth, WA 6150, Australia 2.Capital Normal Univ, Coll Life Sci, Key Lab Genet & Biotechnol, Beijing 100043, Peoples R China 3.Australia Export Grains Innovat Ctr, Perth, WA 6151, Australia 4.Univ Western Australia, Sch Plant Biol, Nedlands, WA 6009, Australia 5.Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China
推荐引用方式 GB/T 7714	Wang, Ke,Ma, Junhong,Islam, Shahidul,et al. Detection of cysteine residue numbers in wheat gluten proteins by MALDI-TOF[J]. INTERNATIONAL JOURNAL OF MASS SPECTROMETRY,2015,392:91-95.
APA	Wang, Ke.,Ma, Junhong.,Islam, Shahidul.,Yan, Yueming.,Appels, Rudi.,...&Ma, Wujun.(2015).Detection of cysteine residue numbers in wheat gluten proteins by MALDI-TOF.INTERNATIONAL JOURNAL OF MASS SPECTROMETRY,392,91-95.
MLA	Wang, Ke,et al."Detection of cysteine residue numbers in wheat gluten proteins by MALDI-TOF".INTERNATIONAL JOURNAL OF MASS SPECTROMETRY 392(2015):91-95.