Characteristics of glutenin-gliadin complex as a parameter of wheat technological quality. [Doctoral dissertation] | Karakteristike gluteninsko-glijadinskog kompleksa zrna kao pokazatelj tehnoloskog kvaliteta psenice. Doktorska disertacija
2007
Torbica, A.
The influence of glutenin and gliadin characteristics of samples of domestic (Serbian) wheat variaties was investigated with the aim to obtain on the basis of their structure, conclusions about the interactions of condition of glutenin and gliadin complex of the kernel of different wheat varieties and their expressed technological quality in the dependence of agro ecological growing conditions. On the basis of obtained results it was concluded that the technological quality of wheat should be analyzed based structure of both glutenin and gliadin fractions of wheat proteins, and that the resistance to both, temperature stress and proteolitic degradation is variety specific. Electrophoretic techniques are applicable in analysis of wheat technological quality. Modification of standard methods expressed advantages in more objective and more rapid determination and foreseeing of technological quality of domestic (Serbian) wheat varieties in comparison to standard methods.
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