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Staining efficiency of specific proteins depends on the staining method: Wheat gluten proteins
Author(s) -
van den Broeck Hetty C.,
America Antoine H. P.,
Smulders Marinus J. M.,
Gilissen Ludovicus J. W. J.,
van der Meer Ingrid M.
Publication year - 2008
Publication title -
proteomics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.26
H-Index - 167
eISSN - 1615-9861
pISSN - 1615-9853
DOI - 10.1002/pmic.200700956
Subject(s) - staining , gluten , wheat gluten , silver stain , biology , biochemistry , chemistry , microbiology and biotechnology , genetics
To analyze gluten proteins involved in celiac disease (CD) by proteomic analysis, prolamins extracted from hexaploid wheat varieties were analyzed by SDS‐PAGE and 2‐DE. Differences between staining methods (CBB, silver nitrate, SYPRO Ruby, and CyDye) were analyzed in comparison to immunoblotting. Staining efficiency varied per protein across methods, and complete staining of all gluten proteins could not be achieved by one of these methods. Care should be taken in the selection of staining method especially if one wants to relate the results to data obtained by immunoblotting.