Prediction of breadmaking quality of wheat grain on the base of electrophoretic spectra of HMW [high-molecular weight] glutenin subunits
1998
Galova, Z. | Smolkova, H. | Michalik, I. (Slovenska Polnohospodarska Univ., Nitra (Slovak Republic)) | Gregova, E.
The high-molecular-weight (HMW) glutenin subunits of 18 Slovak wheat cultivars were determined by using polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulphate (SDS-PAGE). From the electrophoretic spectra the individual HMW glutenin subunits were determined and the so-called Glu-score was calculated. Secaline block GLD 1B3, i.e. marker of bad baking quality, but at the same time a marker of resistance to stem rust of grain, was identified in gliadin spectra of the varieties Fundulea 29, Iris, Livia, Sana and SK 3756-1-76. Positive correlations were established between particular HMW glutenin subunits and SDS sedimentation test, between content of proteins and SDS sedimentation test and specific SDS sedimentation test. HMW glutenin subunits is possible to use as a molecular marker of bread-making quality.
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