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ProteomicsAbsolute quantification of gluten protein groups and their relation to wheat baking quality
Wheat gluten proteins are key determinants of baking quality. While untargeted proteomics enable relative quantification, absolute quantities of specific gluten protein groups are not available so far. We developed a targeted liquid chromatography with tandem mass spectrometry (LC-MS/MS) stable isot...
ORGANISM(S): Triticum Aestivum 
2026-03-05 | PXD072549 | panorama
ProteomicsComparative shotgun proteomics analysis of wheat gluten proteins digested by various peptidases
In this study, nine wheat cultivars were digested with five different peptidases or combinations. Large differences already occurred in the number of identified peptides. With 4115 peptides, trypsin resulted in by far the most peptide identifications, followed by thermolysin with 1421 peptides. Howe...
ORGANISM(S): Triticum aestivum (Wheat) 
2025-05-30 | PXD061314 | Pride
Glutenin Protease Bottom-up proteomics Gliadin Triticum aestivum Protein group 
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