3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Fig. 2. A) MALDI-TOF mass spectrum of peptide mixture from
in-gel tryptic digest of a protein band 43 kDa. The asterisks (*)
mark peptides coming from barley Z protein (confirmed by MS/
MS). b) Representative MALDI-TOF fragmentation spectrum
of [M + h] + ion peptide at m/z 1086
PAGE in order to compare their protein profile. An example
of differences in the protein pattern between cultivars is given
in Fig. 3. The most relevant changes were observed between
mature grains. As Fig. 3 showed, some of perceptible differences
are in the protein concentrations (e.g. bands about
40 kDa), some bands were not present in KM cultivar, others
in Jersey (see arrows in Fig. 3.).
Conclusions
Combination of 1D-GE and MALDI-TOF MS was successfully
used for the revealing of characteristic changes in
protein profile during malting process as well as the differences
between two selected barley cultivars.
s713
Fig. 3. Cbb-G stained 15 % 1-D SDS gel of protein extracts
from mature grains (Lane 2 – variety jersey; Lane 3 – variety
KM), and ready malt (Lane 4 – variety jersey; Lane 5 – variety
KM). Molecular weight markers are in Lane 1
This work was supported by the project Centre for Study
of Extract Compounds of Barley and Hop No. 1M0570, and
Research Plan of Institute of Analytical Chemistry, Academy
of Sciences of the Czech Republic (AV0Z40310501).
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