Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes

The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In...

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Bibliografische gegevens
Hoofdauteurs: Miroljub Barać, Dragana Ignjatović-Micić, Dejan Dodig, Mirjana Pešić, Slađana Žilić
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: MDPI AG 2011-09-01
Reeks:International Journal of Molecular Sciences
Onderwerpen:
bread wheat
durum wheat
protein fractions and subunits
tryptophan
wet gluten
Online toegang:http://www.mdpi.com/1422-0067/12/9/5878/
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