Identification and technological screening of wheat varieties by electrophoresis of gliadins
1983
Yupsanis, T. (Cereal Institute, Thessaloniki (Greece))
The three main protein fractions of wheat grain-albumin, gliadin and glutenin- have been assessed in terms of their suitability for varietal identification. The gliadin proteins are clearly the best and most often used. Electrophoretic mobilities of gliadin extraction of some Greek wheat varieties were examined with two electrophoretic techniques: a) Disk electrophoresis and b) Flat gel electrophoresis, for varietal identification. The technique of electrophoresis of cereal gliadins extraction can be done by an other buffer system except this of lactic acid-aluminium lactate (pH=3,1).This buffer consists of formic acid-sodium formate (pH=3,1). The results are axactly the same. The latter buffer is reported for first time and its advantages are that it is more economic and simple. Among the electrophoregrams of nine durum wheat varieties, seven show the gliadin band number 45 and two the number 42. From technological aspect the appearance of band 45 means that the gluten of sample is strong and as a result the varieties have good cooking quality
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