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Proteomics and bioinformatics approach were applied for the analyzing of wheat leaf proteins' composition and function. Wheat proteins were precipitated by ammonium sulfate and analyzed by two-dimensional gel electrophoresis and mass spectrometry. A total of 200 wheat proteins were selected to identify based on reproducibility and relative quantity, and 123 proteins were identified with an identification success rate of 61.5%. The classifications of these proteins by BGSSJ (bioinformaticdoi:10.2174/157016408786733806 fatcat:y54nu3en4vd4lpfa3id7flmtza