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Fig. 2 | Proteome Science

Fig. 2

From: Deciphering the immunogenic potential of wheat flour: a reference map of the salt-soluble proteome from the U.S. wheat Butte 86

Fig. 2

Identification of proteins in a KCl-soluble fraction of wheat flour. Spots in which the predominant proteins were gluten proteins are labeled in red. Spots in which the predominant proteins were non-gluten proteins that are either known allergens or likely to be immunogenic are labeled in bright green (beta-amylase), dark blue (serpins), medium blue (glyceraldehyde-3-phosphate dehydrogenase (GAPDH), yellow (globulins), teal (peroxidase), magenta (purinins), orange (chitinase), purple (xylanase inhibitor), light blue (tritin), light purple (farinin), brown (dehydrin, peroxiredoxin, triosephosphate isomerase), or green (AAI). Protein identifications can be found in Table 1 and Additional file 1

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Proteome Science

ISSN: 1477-5956