Figure 1 | Scientific Reports

Figure 1

From: Low molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.)

Figure 1

Identification of Glu-B3h from CB037B and Glu-B3h deletion line CB037C by SDS-PAGE (a), 2-DE (b) and RP-UPLC (c).

(a) The Glu-B3h encoded B-subunit as well as LMW-GS and HMW-GS were indicated. 1. Aroona B3h; 2. CB037B; 3. CB037C.(b) Four protein spots differentially expressed between CB037B and CB037C were marked by 1, 2, 3 and 4. (c) Three protein peaks encoded by Glu-B3h as well as glutenin subunits in CB037B and CB037C were indicated.

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