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Comparative proteomic analysis of af...

Murphy, Patrick.

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Comparative proteomic analysis of after-cooking darkening in potatoes (Solanum tuberosum).

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Comparative proteomic analysis of after-cooking darkening in potatoes (Solanum tuberosum)./
Author:	Murphy, Patrick.
Description:	122 p.
Notes:	Source: Masters Abstracts International, Volume: 46-02, page: 0786.
Contained By:	Masters Abstracts International46-02.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR31605
ISBN:	9780494316054

Comparative proteomic analysis of after-cooking darkening in potatoes (Solanum tuberosum).
Murphy, Patrick.

Comparative proteomic analysis of after-cooking darkening in potatoes (Solanum tuberosum). - 122 p.

Source: Masters Abstracts International, Volume: 46-02, page: 0786.

Thesis (M.Sc.)--Dalhousie University (Canada), 2007.

After-cooking darkening (ACD) is an undesirable and costly potato tuber quality trait. The objective of this study was to find protein functional trends and protein markers that could be used to understand the molecular mechanisms of ACD in potato tubers. Using a diploid potato family, protein profiles of high and low ACD tuber samples were generated and compared. The comparative profiling was done using two methods: (1) proteins isolated by 2D gel electrophoresis in high and low ACD samples and (2) proteins isolated by isotopic labelling of high and low ACD samples. Various proteins, including a number of patatins and protease inhibitors, were identified with protein abundances related to the degree of ACD in potato tubers and there was a positive relationship between in defence response protein abundance and ACD. These proteins potentially can be used as markers for generating varieties with low levels of ACD.

ISBN: 9780494316054Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Comparative proteomic analysis of after-cooking darkening in potatoes (Solanum tuberosum).
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100 1 $a Murphy, Patrick. $3 1278346
245 1 0 $a Comparative proteomic analysis of after-cooking darkening in potatoes (Solanum tuberosum).
300 $a 122 p.
500 $a Source: Masters Abstracts International, Volume: 46-02, page: 0786.
502 $a Thesis (M.Sc.)--Dalhousie University (Canada), 2007.
520 $a After-cooking darkening (ACD) is an undesirable and costly potato tuber quality trait. The objective of this study was to find protein functional trends and protein markers that could be used to understand the molecular mechanisms of ACD in potato tubers. Using a diploid potato family, protein profiles of high and low ACD tuber samples were generated and compared. The comparative profiling was done using two methods: (1) proteins isolated by 2D gel electrophoresis in high and low ACD samples and (2) proteins isolated by isotopic labelling of high and low ACD samples. Various proteins, including a number of patatins and protease inhibitors, were identified with protein abundances related to the degree of ACD in potato tubers and there was a positive relationship between in defence response protein abundance and ACD. These proteins potentially can be used as markers for generating varieties with low levels of ACD.
590 $a School code: 0328.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a Dalhousie University (Canada). $3 1017625
773 0 $t Masters Abstracts International $g 46-02.
790 $a 0328
791 $a M.Sc.
792 $a 2007
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR31605