The Change of Proteins in Wheat Infected by Wheat Disease(Pucciniia Striiformis) Using 2-dimentional Electrophoresitic Technology
Yuejian Li, Ji HongLi · Journal of Sichuan University · 2005
The changes of proteins in two wheat varieties, slow-rusting Chuanmai107 and highly susceptible 80-8, inoculated by the pathogen of wheat stripe rust (Puccina striiformis) were analyzed using 2-dimentional electrophoresitic technology under the conditions of pH 3～10 and pH 4～7. The results showed that the protein dots of both slow-rusting and highly susceptible wheat varieties change significantly after infection of the pathogen. Under the conditions of pH 3～10 and pH 4～7 the two varieties are found to produce many protein dotes, but under pH 4～7 the proteins are separated from each other clearly and distinctly compared with pH 3～10. After infection of the pathogen, both varieties are induced to produce some new proteins, and slow-rusting variety, Chuanmai 107, produces several other clearly showing resistant proteins and two new specific resistant proteins. The molecular weight of one specific protein derived from pH 3～10 is 16.8 kDa, and the pI value of the protein is 6.1.