Biochemical characterisation of Indian durum wheats
2002
Roy, A. | Sachdev, A. | Jolly, M. | Tiwari, N. | Johari, R.P. (Indian Agricultural Research Institute, New Delhi (India). Division of Biochemistry)
Eight varieties of durum wheat - PDW 233, MACS-9, HI-8498, A-9-30-1, Raj 911, Raj 1555 having good quality characteristics and Bijaga yellow, NIDW-15 having poor quality characteristics have been characterized for their gluten components which govern their dough properties. The protein content in these varieties varied from 11.1% to 13.8% and the beta-carotene content from 4.1 to 5.85 ppm with maximum in PDW-233 and minimum in A-9-30-1. A 45 kD polypeptide was present only in the good quality durum varieties . PCR amplification of the genomic DNA from the selected varieties using LMW glutenin gene specific primers, however, showed no polymorphism between the good and poor quality varieties under study.
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Эту запись предоставил Indian Council of Agricultural Research