Two‐dimensional electrophoresis of cereal prolamins: Applications to biochemical and genetic analyses

Abstract

Three complementary two‐dimensional systems for the analysis of cereal prolamins are described. These are electrophoresis at pH 3.1 followed by electrophoresis at pH 9.2, isoelectric focusing (IEF) followed by sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS‐PAGE) and SDS‐PAGE under non‐reducing conditions followed by SDS‐PAGE with reduction. They together give information on the pIs, M_rs and charge properties of the individual prolamin components, and on their interactions to form oligomers stabilized by inter‐chain disulphide bonds. The three systems are then compared for their effectiveness in analysing unreduced prolamin I fractions from wheat and rye, and the IEF/SDS‐PAGE system for analysing reduced and pyridylethylated prolamin fractions from all the major cereals. Finally, applications of the systems in biochemical and genetic studies are discussed and illustrated with three examples: analysis of the structural relationships of the S‐rich prolamins (B hordeins and γ‐type hordeins) of barley, determination of the interactions of wheat and rye prolamin subunits in a 2RS/2BL translocation line, and the mapping of genes for α‐type prolamins in the wild grass Haynaldia villosa.