evaluation of wheat by polyacrylamide gel electrophoresis

evaluation of wheat by polyacrylamide gel electrophoresis
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  • What is polyacrylamide gel electrophoresis?
  • The use of polyacrylamide gel electrophoresis is an essential tool in the search and characterization of novel wheat lines with reduced immunogenic potential.
  • What is acid-polyacrylamide gel electrophoresis (a-page)?
  • Acid-polyacrylamide gel electrophoresis (A-PAGE) is used to phenotype different varieties of wheat based on their gliadin profiles. The family of gliadin proteins is a major component of wheat gluten.
  • How to identify wheat varieties based on gliadin protein profiles?
  • A-PAGE is commonly used to identify wheat varieties based on their gliadin protein profiles. The most frequently used method is the one developed by Bushuk and Zillman in 1977 with the lactate-lactic acid buffer system first described by Jones in 1959 .
  • Are there any commercial a-PAGE gels for separating Wheat gliadins?
  • Unfortunately, no commercial A-PAGE gels are currently available for cereal researchers to use for separating wheat gliadins.