PXD072549-1

PXD072549 is an original dataset announced via ProteomeXchange.

Title	Absolute quantification of gluten protein groups and their relation to wheat baking quality
Description	Wheat gluten proteins are key determinants of baking quality. While untargeted proteomics enable relative quantification, absolute quantities of specific gluten protein groups are not available so far. We developed a targeted liquid chromatography with tandem mass spectrometry (LC-MS/MS) stable isotope dilution assay (SIDA) to quantify eleven individual gluten protein groups based on isotope-labeled internal standards corresponding to the selected marker peptides. The comparison of targeted and untargeted measurements revealed differences in protein composition, likely arising from different MS/MS acquisition strategies and protein assignment. We correlated the absolute protein content with baking quality traits in the Bavarian multiple advanced generation intercross wheat population. None of the individual groups correlated strongly with any baking quality trait. Six groups (α-gliadin 2, γ-gliadin 1, low-molecular-weight glutenin subunit (LMW-GS) 3, and high-molecular-weight glutenin subunits (HMW-GS) 1–4) showed weak to moderate associations (r = 0.32–0.64), mainly with grain protein content, sedimentation value, and wet gluten content. LMW-GS 3 represents the rare i-type containing eight cysteine residues. Loaf volume was only weakly to moderately correlated, primarily with HMW-GS 1 (r = 0.41) and HMW-GS 3 (r = 0.40), supporting the superior effect of Dy10. By contrast, HMW-GS 5 (Dx2, Dx5) showed little effect, consistent with a stronger influence of y-type glutenin subunits. Summing up the protein content across groups increased correlation strengths, yet baking quality remains a complex trait shaped by multiple proteins and non-protein factors.
HostingRepository	PanoramaPublic
AnnounceDate	2025-12-31
AnnouncementXML	Submission_2025-12-31_00:09:12.152.xml
DigitalObjectIdentifier
ReviewLevel	Peer-reviewed dataset
DatasetOrigin	Original dataset
RepositorySupport	Supported dataset by repository
PrimarySubmitter	Christine Kaemper
SpeciesList	scientific name: Triticum aestivum; NCBI TaxID: 4565;
ModificationList	Carbamidomethyl; Label:13C(6)15N(4); Label:13C(9)15N(1)
Instrument	Q Exactive Plus

Revision	Datetime	Status	ChangeLog Entry
0	2025-12-31 00:00:04	ID requested
⏵ 1	2025-12-31 00:09:12	announced

Kaemper, C., Geyer, M., Hartl, L., Geisslitz, S., & Scherf, K. A. (2025). Absolute quantification of gluten protein groups and their relation to wheat baking quality. Food Research International, Article 118228

submitter keyword: Data-dependent acquisition, gliadins, glutenins, LC-MS/MS, parallel reaction monitoring, stable isotope dilution analysis, targeted proteomics

Katharina Scherf
contact affiliation	Leibniz Institute for Food Systems Biology at the Technical University of Munich
contact email	k.scherf.leibniz-lsb@tum.de
lab head
Christine Kaemper
contact affiliation	Karlsruhe Institute of Technology
contact email	c.kaemper.leibniz-lsb@tum.de
dataset submitter

Panorama Public dataset URI