Abstract
Appropriate sample preparation is essential to obtaining good results of two-dimensional gel electrophoresis (2-DE). For various reasons (particularly phenolic compounds, proteolytic enzymes, and cell-wall mucilages) the extraction of proteins from plant material, among them oat proteins, is difficult. During isolation all soluble substances that may interfere with the analysis (especially isoelectric focusing) are removed, and proteins of interest are separated from the remains. However, the applied procedure of isolation cannot be too extensive, because additional stages cause loss of the proteins.
In this chapter, we describe a simple procedure for the isolation of oat total proteins and their prolamin fractions prior to 2-DE, without necessity of considerable purification. It can be used for oat protein fractionation, measurement of oat protein concentration, and their 2-DE analysis, with particular reference to prolamin fractions. The presented routine includes modified methods of plant seed proteins extraction and sequential Osborne extraction, based on oat protein solubility differences.
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Acknowledgment
This work was supported by the Ministry of Science and Higher Education, Poland within project No NN 312 286333.
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Nałęcz, D., Dziuba, M., Szerszunowicz, I. (2017). Isolation of Oat (Avena sativa L.) Total Proteins and Their Prolamin Fractions for 2D Electrophoresis. In: Gasparis, S. (eds) Oat. Methods in Molecular Biology, vol 1536. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4939-6682-0_16
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DOI: https://doi.org/10.1007/978-1-4939-6682-0_16
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