Characterization of globulin and avenin protein profiles in oat (Avena sativa) using Osborne fractionation and novel genomic data
Historically, cereal proteins are categorized in Osborne fractions based on their solubility: albumins (water-soluble), globulins (salt-soluble), prolamins (alcohol-soluble), and glutelins (soluble in dilute alkali solutions). In this work, sequentially extracted proteins were separated on a polyacrylamide gel and quantified using BCA assay. The SDS-PAGE protein patterns of different cereals and o