PXD041876

PXD041876 is an original dataset announced via ProteomeXchange.

Title	Proteomic characterisation of wheat protein fractions taken at different baking conditions
Description	Food processing conditions affect the structure, solubility and therefore accurate detection of gluten proteins. We investigated the influence of dough, bread and pretzel making on the composition of different wheat protein fractions obtained by Osborne fractionation, which is based on solubility. The albumin/globulin (ALGL), gliadin and glutenin fractions from flour, dough, crispbread, bread and pretzel were analysed using RP-HPLC, SDS-PAGE and untargeted nanoLC-MS/MS. This approach enabled an in-depth profiling of the fractionated proteomes and related compositional changes to processing conditions including mixing, heat and alkali treatment. The ALGL fractions contained 71 protein groups, the gliadin fractions 27 and the glutenin fractions 47, of which 16 were common in all fractions. Label-free quantitation revealed that the relative abundances of 78 proteins were significantly affected by baking in the fractions of bread crumb and bread crust in comparison to flour.
HostingRepository	PRIDE
AnnounceDate	2024-10-22
AnnouncementXML	Submission_2024-10-22_06:18:30.129.xml
DigitalObjectIdentifier
ReviewLevel	Peer-reviewed dataset
DatasetOrigin	Original dataset
RepositorySupport	Unsupported dataset by repository
PrimarySubmitter	Christina Ludwig
SpeciesList	scientific name: Triticum aestivum (Wheat); NCBI TaxID: 4565;
ModificationList	iodoacetamide derivatized residue
Instrument	LTQ Orbitrap Velos

Revision	Datetime	Status	ChangeLog Entry
0	2023-04-28 07:58:27	ID requested
1	2023-12-22 07:42:12	announced
⏵ 2	2024-10-22 06:18:30	announced	2024-10-22: Updated project metadata.

10.1021/acs.jafc.3c02100;

Schirmer TM, Ludwig C, Scherf KA, Proteomic Characterization of Wheat Protein Fractions Taken at Different Baking Conditions. J Agric Food Chem, 71(34):12899-12909(2023) [pubmed]

submitter keyword: Baking

foodomics

gluten

label-free quantitation (LFQ)

mass spectrometry

Christina Ludwig
contact affiliation	Bavarian Center for Biomolecular Mass Spectrometry (BayBioMS) Technical University of Munich (TUM) Gregor-Mendel-Straße 4 85354 Freising GERMANY
contact email	tina.ludwig@tum.de
lab head
Christina Ludwig
contact affiliation	TU Munich
contact email	tina.ludwig@tum.de
dataset submitter

Dataset FTP location NOTE: Most web browsers have now discontinued native support for FTP access within the browser window. But you can usually install another FTP app (we recommend FileZilla) and configure your browser to launch the external application when you click on this FTP link. Or otherwise, launch an app that supports FTP (like FileZilla) and use this address: ftp://ftp.pride.ebi.ac.uk/pride/data/archive/2023/12/PXD041876

PRIDE project URI

• PRIDE
  1. PXD041876
     1. Label: PRIDE project
     2. Name: Proteomic characterisation of wheat protein fractions taken at different baking conditions