If you found this site useful, please cite: Croote, D., Quake, S.R. Food allergen detection by mass spectrometry: the role of systems biology. npj Syst Biol Appl. 2016 Sep 29; 2:16022.

Wheat allergenic proteins:

Proteins with mass spectrometry data:

  • Tri a 12 - Profilin
  • Tri a 26 - High Molecular Weight Glutenin
  • Tri a 36 - Low Molecular Weight Glutenin Glub3-23
  • Tri a 40 - Chloroform/methanol-soluble (CM) 17 protein [α amylase inhibitor]

Proteins without mass spectrometry data:

  • Tri a 14 - Non-Specific Lipid Transfer Protein 1
  • Tri a 18 - Agglutinin Isolectin 1
  • Tri a 19 - ω-5 Gliadin, Seed Storage Protein
  • Tri a 20 - γ Gliadin
  • Tri a 25 - Thioredoxin
  • Tri a 37 - α Purothionin
  • Tri a 41 - Mitochondrial ubiquitin ligase activator of NFKB 1
  • Tri a 42 - Hypothetical protein from cDNA
  • Tri a 43 - Hypothetical protein from cDNA
  • Tri a 44 - Endosperm transfer cell specific PR60 precursor
  • Tri a 45 - Elongation factor 1 (EIF1)

Protein Abundance in Wheat

HMW = High Molecular Weight
LMW = Low Molecular Weight
GS = Glutenin Subunit

Source:
Wieser H. Food Microbiol 2007; 24(2): 115-119. doi