Seed Proteomic Profiles of Three Paeonia Varieties and Evaluation of Peony Seed Protein as a Food Product

Figure 2

(a) Comparison of albumin, globulin, gliadin, and glutenin pretreatment with or without 65°C denaturation using SDS-PAGE analysis, (b) ratio of these protein fractions to total proteins, and SDS-PAGE analysis of (c) albumins, (d) globulins, and (e) total proteins extracted from seeds of three peony species. a-1: albumin, 2-ME/SDS buffer, 65°C water bath extraction, and 65°C denaturation; a-2: albumin, 2-ME/SDS buffer, 65°C water bath extraction, and room temperature; a-3: globulin, 2-ME/SDS buffer, 65°C water bath extraction, and 65°C denaturation; a-4: globulin, 2-ME/SDS buffer, 65°C water bath extraction, and room temperature; a-5: gliadin, 2-ME/SDS buffer, 65°C water bath extraction, and 65°C denaturation; a-6: gliadin, 2-ME/SDS buffer, 65°C water bath extraction, and room temperature; a-7: glutelin, 2-ME/SDS buffer, 65°C water bath extraction, and 65°C denaturation; and a-8: glutelin, 2-ME/SDS buffer, 65°C water bath extraction, and room temperature. M: protein marker.

(a)

(b)

(c)

(d)

(e)