Finding proteins involved with black point of barley using proteomics

Abstract

Black point of barley refers to the discolouration of the embryo end of the grain. Downgrading of malting barley to feed grade due to black point results in significant economic loss to the Australian barley industry. Discolouration appears to be a result of enzymatic oxidation of phenolic compounds within the grain with several biochemical pathways involved. To find individual proteins involved in black point formation we are using a broad-based proteomics approach. Using 2D gel electrophoresis, expression profiles of water-soluble and cell wall proteins from black pointed and healthy husk tissue have been compared. Identification of unique proteins involved with black point formation or susceptibility will aid in developing new germplasm with increased tolerance to black point.