COMPARATIVE INVESTIGATIONS OF SEED STORAGE PROTEINS FROM NEW WHEAT LINES

Authors

  • Gheorghe Matei University of Craiova, Department of Agricultural and Forestry Technologies
  • Cristina Babeanu University of Craiova, Department of Chemistry
  • Aida Paunescu ARDS Simnic Craiova – Dolj

Abstract

The objective of the present study was to determine the wheat grain protein fractions of twelve wheat lines, in characterizing their breadmaking quality. For this purpose we follow protein and starch content, sedimentation test Zeleny, selective extraction of gliadine and glutenine and electrophoretic preotein pattern. The high molecular weight glutenin subunits was identified by SDS-PAGE The obtained results recommend all analyzed wheat new lines as having a good breadmaking quality.

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Published

2014-08-21

Issue

Section

Working Group 1: Plant Cultivation and Animal Growing Technologies