Effect of short heat shocks applied during grain development on wheat (Triticum aestivum L.) grain proteome

Article ID	Journal	Published Year	Pages	File Type
6377944	Journal of Cereal Science	2013	10 Pages	PDF

Abstract

âº Four days of heat shock (HS) reduced grain mass and increased protein content. âº Percentages of individual protein fractions were not significantly affected by HS. âº Amount of 10 gliadins and 3 LMW-GS were significantly affected 26 days after HS. âº Thirty-eight HS responsive albumin and globulin proteins were identified. âº One unknown protein, transitorily induced in response to HS, was identified as HSP.

Keywords

DAA xylanase inhibitor protein XIP sHSP °Cd PTMs NDPK MDH LMW-GS Hsp HMW-GS dehydroascorbate reductase DAS PDI SDS MALDI-TOF DHAR GST FDH GAPDH HPLC-MS/MS tetratricopeptide repeat Albumins post-translational modifications LTP Nucleoside diphosphate kinase days after anthesis Degree-days TPR Low molecular weight glutenin subunits sodium dodecyl sulphate Formate dehydrogenase Matrix assisted laser desorption/ionization time-of-flight malate dehydrogenase High molecular weight glutenin subunits Lipid-transfer protein protein disulfide isomerase Storage proteins Heat shock protein small heat shock protein Globulins glutathione S-transferase glyceraldehyde 3-phosphate dehydrogenase