Solubility behaviour, synthesis, degradation and subcellular location of a new class of disulfide-linked proteins in wheat endosperm
1987
Singh, N.K. | Shepherd, K.W. (South Australian Dept. of Agriculture, Glen Osmond. Waite Agricultural Research Inst.)
A new class of disulfide-linked proteins ('triplet' proteins) recently identified in the endosperm of hexaploid wheat forms part of the gluten protein complex. However, the solubility of these proteins is different from that of both gliadins and glutenins - the major components of gluten. Although triplet proteins are insoluble in dilute salt solutions at room temperature, they can be extracted in 1 M sodium chloride solution at 60 deg C and therefore they resemble globulins. These proteins are synthesised and accumulated specifically during endosperm development and they are rapidly degraded during germination of the seed. As they are associated with the protein bodies isolated from developing wheat endosperm it is suggested that they represent the globulin-type storage proteins in wheat.
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