RT Journal Article
T1 Evaluating Two-Dimensional Electrophoresis Profiles of the Protein Phaseolin as Markers of Genetic Differentiation and Seed Protein Quality in Common Bean (Phaseolus vulgaris L.)
A1 López-Pedrouso, María
A1 Bernal, Javier
A1 Franco Ruiz, Daniel
A1 Zapata Babío, José Carlos
K1 Phaseolus vulgaris
K1 Phaseolin
K1 Seed storage proteins
K1 Proteomic distance
K1 Amino acid composition
K1 Wild and cultivated beans
AB High-resolution two-dimensional electrophoresis (2-DE) profiles of the protein phaseolin, the major seed storage protein of common bean, display great number of spots with differentially glycosylated and phosphorylated α- and β-type polypeptides. This work aims to test whether these complex profiles can be useful markers of genetic differentiation and seed protein quality in bean populations. The 2-DE phaseolin profile and the amino acid composition were examined in bean seeds from 18 domesticated and wild accessions belonging to the Mesoamerican and Andean gene pools. We found that proteomic distances based on 2-DE profiles were successful in identifying the accessions belonging to each gene pool and outliers distantly related. In addition, accessions identified as outliers from proteomic distances showed the highest levels of methionine content, an essential amino acid deficient in bean seeds. These findings suggest that 2-DE phaseolin profiles provide valuable information with potential of being used in common bean genetic improvement
PB Elsevier
SN 0021-8561
YR 2014
FD 2014-07-01
LK https://hdl.handle.net/10347/39093
UL https://hdl.handle.net/10347/39093
LA eng
NO Lopez-Pedrouso, M., Bernal, J., Franco, D., & Zapata, C. (2014). Evaluating two-dimensional electrophoresis profiles of the protein phaseolin as markers of genetic differentiation and seed protein quality in common bean (Phaseolus vulgaris L.). Journal of agricultural and food chemistry, 62(29), 7200-7208.
NO This document is the unedited Author’s version of a Submitted Work that was subsequently accepted for publication in Journal of Agricultural and Food Chemistry, copyright © 2014 American Chemical Society, after peer review. To access the final edited and published work see https://doi.org/10.1021/jf502439u
NO This research was supported in part by grant 10PXIB262008PR (Xunta de Galicia, Spain).
DS Minerva
RD 27 abr 2026