Differences in accumulation of storage proteins between wheat cultivars during development
| Autor: | Petter Oscarson, Eva Johansson, Waheeb K. Heneen, Tomas Lundborg |
|---|---|
| Rok vydání: | 1994 |
| Předmět: |
chemistry.chemical_classification
Gel electrophoresis Nutrition and Dietetics biology Starch fungi food and beverages chemistry.chemical_compound Horticulture Glutenin chemistry Agronomy Anthesis biology.protein Storage protein Composition (visual arts) Cultivar Agronomy and Crop Science Polyacrylamide gel electrophoresis Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 64:305-313 |
| ISSN: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.2740640310 |
| Popis: | The concentration and composition of storage proteins in the developing kernels of five different wheat cultivars were investigated. The plants were grown in solution culture under strictly controlled conditions in climatic chambers and with long-term limitation of external nitrogen availability. Thus, by growing these cultivars under the same defined treatments, reliable differences in the storage protein development could be determined. The total protein concentration was assayed using an automatic nitrogen analyser. The storage protein composition was examined by acidic polyacrylamide gel electrophoresis and sodium dodecyl sulphate polyacrylamide gel electrophoresis from 6 to 58 days after anthesis. The results showed that, in all stages of plant development, the ranking of the cultivars as to the storage protein concentration was the same as for mature field-grown kernels. The differences in the storage protein concentration between the cultivars could not be explained by differences in protein composition. The start of storage protein formation during plant development did not differ between the tested cultivars, as determined by the electrophoresis pattern. The differences in the storage protein concentration between cultivars most likely depends on the relative balance between starch and nitrogen deposition in the grain, during the whole grain filling period. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Plný text