Use of capillary electrophoresis to monitor wheat maturation

Autor:	K. Ganzler, Sz. Gergely, Éva Scholz, András Salgó
Rok vydání:	2002
Předmět:	chemistry.chemical_classification Chromatography biology Chemistry Organic Chemistry Clinical Biochemistry Winter wheat Albumin food and beverages Ripening Biochemistry Analytical Chemistry Glutenin Capillary electrophoresis biology.protein Storage protein Cultivar Gliadin
Zdroj:	Scopus-Elsevier
ISSN:	1612-1112 0009-5893
DOI:	10.1007/bf02494125
Popis:	The maturation of wheat varieties with different harvest times has been examined by high-performance capillary electrophoresis. The unique proteins of the albumin, gliadin and glutenin fractions of Hungarian winter wheat cultivars Bankuti 1201 (early harvest time), Martonvasari 23 (medium harvest time), and Martonvasari 15 (semi-late harvest time) were analysed. An acidic phosphate buffer containing a polymeric additive and organic modifiers was used in capillary zone electrophoresis mode. Formation of albumin followed the same time scale, and the patterns were quite similar, for all three cultivars. For gliadins and glutenins the time scale and patterns were different and some correlation was observed between harvest time and gliadin formation.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a40066bf26a0e2d81129950de5a78357 https://doi.org/10.1007/bf02494125 Zobrazit plný text záznamu Full text from SpringerLink