Fig 1.
Schematic showing the different steps for peptide extraction and sample preparation of peptidomics.
Table 1.
% protein (Kjeldahl method) and protein diversity of peptides across germination.
Fig 2.
Probability of residue enrichment (above line) or depletion (below line) around peptide cleavage (between positions P1 and P1’ at (a) C-termini and (b) N-termini in a merged peptidomic sample of both cultivars across all germination time points.
Fig 3.
C-terminal P4 to P4’ motif patterns in garbanzo and brown around selected fixed position residues.
The most predominant letter is significantly enriched or depleted when it crosses the red line.
Fig 4.
C-terminal motif preferences in garbanzo and brown cleavage sites.
Table 2.
Changes during germination in % of amino acids with marked preferences at a particular position.
Shades of green and red showing low and high values respectively in garbanzo.
Fig 5.
Peptide release from different proteins during germination.
Heatmap of z-scores of log10(intensity) of top 100 proteins in non-trypsinised garbanzo. Proteins were assigned to seven major categories indicated in capitals at the start of the protein name.
Table 3.
Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.
Table 4.
Average % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for brown non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.
Table 5.
Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo trypsinised with shades of green showing increase and red showing decrease with respect to soaked.