Characterization of 150 Wheat Cultivars by LC-MS-Based Label-Free Quantitative Proteomics Unravels Possibilities to Design Wheat Better for Baking Quality and Human Health

Characterization of 150 Wheat Cultivars by LC-MS-Based Label-Free Quantitative Proteomics Unravels Possibilities to Design Wheat Better for Baking Quality and Human Health

Wheat (<i>Triticum aestivum</i> ssp. <i>aestivum</i>) contributes to 20% of the human protein supply, delivers essential amino acids and is of fundamental importance for bread and pasta quality. Wheat proteins are also involved in adverse human reactions like celiac disease (...

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Bibliographic Details
Main Authors: Muhammad Afzal, Malte Sielaff, Valentina Curella, Manjusha Neerukonda, Khaoula El Hassouni, Detlef Schuppan, Stefan Tenzer, C. Friedrich H. Longin
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Plants
Subjects:
LC-MS proteomics
wheat
healthy nutrition
future breeding
Online Access:https://www.mdpi.com/2223-7747/10/3/424

Internet

https://www.mdpi.com/2223-7747/10/3/424

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