Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes

The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In...

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Bibliographic Details
Main Authors: Miroljub Barać, Dragana Ignjatović-Micić, Dejan Dodig, Mirjana Pešić, Slađana Žilić
Format: Article
Language:English
Published: MDPI AG 2011-09-01
Series:International Journal of Molecular Sciences
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Online Access:http://www.mdpi.com/1422-0067/12/9/5878/