Variation of alleles of storage proteins in wheat
1996
Knezevic, D. (Agricultural Research Institute "Serbia", Kragujevac (Yugoslavia). Center for Small Grains)
Wheat storage proteins are best known compared to proteins of other cereal species. This knowledge represents the results obtained in extensive investigations during last nine decades. The research of wheat proteins by powerful techniques for separation and isolation shows the complexity of these proteins. The main components of storage proteins are gliadin and glutenins, while a lesser part is composed of albumins and globulins. These proteins are classified according to their structure, aminoacid composition, molecular mass, solubility, genetic control, nutritive value, etc. The knowledge of genetic control is significant in solving many theoretical and practical problems of wheat breeding. The published data on allelic variation of gliadin and glutenins suggest that these alleles could be markers for many biological traits. Allele polymorphism of storage proteins can also be used in the genotype identification and evolution studies.
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