STRINGSTRING
STRING protein interaction network
Nodes:
Network nodes represent proteins
splice isoforms or post-translational modifications are collapsed, i.e. each node represents all the proteins produced by a single, protein-coding gene locus.
Node Color
colored nodes:
query proteins and first shell of interactors
white nodes:
second shell of interactors
Node Content
empty nodes:
proteins of unknown 3D structure
filled nodes:
a 3D structure is known or predicted
Edges:
Edges represent protein-protein associations
associations are meant to be specific and meaningful, i.e. proteins jointly contribute to a shared function; this does not necessarily mean they are physically binding to each other.
Known Interactions
from curated databases
experimentally determined
Predicted Interactions
gene neighborhood
gene fusions
gene co-occurrence
Others
textmining
co-expression
protein homology
Your Input:
Neighborhood
Gene Fusion
Cooccurrence
Coexpression
Experiments
Databases
Textmining
[Homology]
Score
GDB3_WHEATGamma-gliadin; Gliadin is the major seed storage protein in wheat; Belongs to the gliadin/glutenin family. (244 aa)    
Predicted Functional Partners:
GLT3_WHEAT
Glutenin, high molecular weight subunit 12; Glutenins are high-molecular weight seed storage proteins of wheat endosperm. Thought to be responsible for the visco-elastic property of wheat dough; Belongs to the gliadin/glutenin family.
      
 0.456
GLT4_WHEAT
Glutenin, high molecular weight subunit PW212; Glutenins are high-molecular weight seed storage proteins of wheat endosperm. Thought to be responsible for the visco-elastic property of wheat dough; Belongs to the gliadin/glutenin family.
      
 0.456
GLT1_WHEAT
Glutenin, high molecular weight subunit PC256; Glutenins are high-molecular weight seed storage proteins of wheat endosperm. Thought to be responsible for the visco-elastic property of wheat dough.
      
 0.455
GLU-1D-1D
Glutenin, high molecular weight subunit DX5; Glutenins are high-molecular weight seed storage proteins of wheat endosperm. Thought to be responsible for the visco-elastic property of wheat dough; Belongs to the gliadin/glutenin family.
      
 0.412
Your Current Organism:
Triticum aestivum
NCBI taxonomy Id: 4565
Other names: Canadian hard winter wheat, T. aestivum, Triticum aestivum L., Triticum aestivum subsp. aestivum, Triticum vulgare, Triticum vulgare L., Triticum vulgare Vill., nom. illeg., bread wheat, common wheat, wheat
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