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Classification of wheat varieties: Use of two‐dimensional gel electrophoresis for varieties that can not be classified by matrix assisted laser desorption/ionization‐time of flight‐mass spectrometry and an artificial neural network
Author(s) -
Jacobsen Susanne,
Nešić Ljiljana,
Petersen Marianne,
Søndergaard Ib
Publication year - 2001
Publication title -
electrophoresis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.666
H-Index - 158
eISSN - 1522-2683
pISSN - 0173-0835
DOI - 10.1002/1522-2683()22:6<1242::aid-elps1242>3.0.co;2-q
Subject(s) - mass spectrometry , chromatography , time of flight mass spectrometry , desorption , chemistry , ionization , artificial neural network , analytical chemistry (journal) , matrix assisted laser desorption/ionization , matrix (chemical analysis) , polyacrylamide gel electrophoresis , artificial intelligence , computer science , biochemistry , ion , enzyme , organic chemistry , adsorption
Analyzing a gliadin extract by matrix assisted laser desorption/ionization‐time of flight‐mass spectrometry (MALDI‐TOF‐MS) combined with an artificial neural network (ANN) is a suitable method for identification of wheat varieties. However, the ANN can not distinguish between all different wheat varieties. Two‐dimensional polyacrylamide gel electrophoresis (2‐D PAGE) was applied to three pairs of wheat varieties, which can not be classified correctly by ANN. By 2‐D PAGE the varieties in the three pairs can be discriminated and these six wheat varieties can be separated from each other, which could not be separated by MALDI‐TOF‐MS and NN.