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14/09/2011 In average, durum wheat grain had significantly higher concentration of S-poor subunits (5.73% of total extractable proteins) than bread wheat grain (1.28% of total extractable proteins). The sum of gliadins’ S-poor and S-rich subunits ranged from 55.58% to 69.62% and 58.65% to 64.43% of total extractable proteins in bread and durum wheat genotypes, respectively, and no significant ...
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Characterization of proteins from grain of different bread and durum wheat genotypes. Zilić S(1), Barać M, Pešić M, Dodig D, Ignjatović-Micić D. Author information: (1)Maize Research Institute, Zemun Polje, Slobodana Bajića 1, 11000 Belgrade-Zemun, Serbia; E-Mails: [email protected] (S.Ž.); [email protected] (D.D.); [email protected] (D.I.-M.). The classical Osborne wheat protein fractions ...
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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 addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise ...
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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 addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise ...
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Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes Slađana Žilić 1, ... were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account ...
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Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account for both quantity and quality of the bread and durum wheat grain proteins ...
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14/09/2011 In average, durum wheat grain had significantly higher concentration of S-poor subunits (5.73% of total extractable proteins) than bread wheat grain (1.28% of total extractable proteins). The sum of gliadins’ S-poor and S-rich subunits ranged from 55.58% to 69.62% and 58.65% to 64.43% of total extractable proteins in bread and durum wheat genotypes, respectively, and no significant ...
View More
Characterization of proteins from grain of different bread and durum wheat genotypes. Zilić S(1), Barać M, Pešić M, Dodig D, Ignjatović-Micić D. Author information: (1)Maize Research Institute, Zemun Polje, Slobodana Bajića 1, 11000 Belgrade-Zemun, Serbia; E-Mails: [email protected] (S.Ž.); [email protected] (D.D.); [email protected] (D.I.-M.). The classical Osborne wheat protein fractions ...
View More
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 addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise ...
View More
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 addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise ...
View More
Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes Slađana Žilić 1, ... were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account ...
View More
Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account for both quantity and quality of the bread and durum wheat grain proteins ...
View More
14/09/2011 Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes Slađana Žilić 1 , Miroljub Barać 2, *, Mirja na Peši ć
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Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account for both quantity and quality of the bread and durum wheat grain proteins, respectively. The ratio of gliadin/total glutenin varied from 0.49 to 1.01 and 0.57 to 1.06 among the bread and durum genotypes, respectively. According to SDS-PAGE analysis, bread wheat genotypes had a ...
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Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes Slađana Žilić 1 , Miroljub Barać 2, *, Mirjana Pešić 2 , Dejan Dodig 1 and Dragana Ignjatović-Micić 1
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International Journal of Molecular Sciences (2011-09-01) . Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes
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14/09/2011 In average, durum wheat grain had significantly higher concentration of S-poor subunits (5.73% of total extractable proteins) than bread wheat grain (1.28% of total extractable proteins). The sum of gliadins’ S-poor and S-rich subunits ranged from 55.58% to 69.62% and 58.65% to 64.43% of total extractable proteins in bread and durum wheat genotypes, respectively, and no significant ...
View More
Characterization of proteins from grain of different bread and durum wheat genotypes. Zilić S(1), Barać M, Pešić M, Dodig D, Ignjatović-Micić D. Author information: (1)Maize Research Institute, Zemun Polje, Slobodana Bajića 1, 11000 Belgrade-Zemun, Serbia; E-Mails: [email protected] (S.Ž.); [email protected] (D.D.); [email protected] (D.I.-M.). The classical Osborne wheat protein fractions ...
View More
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 addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise ...
View More
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 addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise ...
View More
Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes Slađana Žilić 1, ... were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account ...
View More
Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account for both quantity and quality of the bread and durum wheat grain proteins ...
View More
14/09/2011 Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes Slađana Žilić 1 , Miroljub Barać 2, *, Mirja na Peši ć
View More
Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account for both quantity and quality of the bread and durum wheat grain proteins, respectively. The ratio of gliadin/total glutenin varied from 0.49 to 1.01 and 0.57 to 1.06 among the bread and durum genotypes, respectively. According to SDS-PAGE analysis, bread wheat genotypes had a ...
View More
Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes Slađana Žilić 1 , Miroljub Barać 2, *, Mirjana Pešić 2 , Dejan Dodig 1 and Dragana Ignjatović-Micić 1
View More
International Journal of Molecular Sciences (2011-09-01) . Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes
View More