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dc.creatorBarać, Miroljub
dc.creatorPešić, Mirjana
dc.creatorŽilić, Slađana
dc.creatorDodig, Dejan
dc.creatorIgnjatović-Micić, Dragana
dc.date.accessioned2019-05-16T12:13:30Z
dc.date.available2019-05-16T12:13:30Z
dc.date.issued2011
dc.identifier.issn1422-0067
dc.identifier.urihttp://rik.mrizp.rs/handle/123456789/389
dc.description.abstractThe 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 addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account for both quantity and quality of the bread and durum wheat grain proteins, respectively. The ratio of gliadin/total glutenin varied from 0.49 to 1.01 and 0.57 to 1.06 among the bread and durum genotypes, respectively. According to SDS-PAGE analysis, bread wheat genotypes had a higher concentration of alpha + beta + gamma-subunits of gliadin (on average 61.54% of extractable proteins) than durum wheat (on average 55.32% of extractable proteins). However, low concentration of omega-subunit was found in both bread (0.50% to 2.53% of extractable proteins) and durum (3.65% to 6.99% of extractable proteins) wheat genotypes. On average, durum wheat contained significantly higher amounts of tryptophan and wet gluten (0.163% dry weight (d.w.) and 26.96% d.w., respectively) than bread wheat (0.147% d.w. and 24.18% d.w., respectively).en
dc.publisherMdpi Ag, Basel
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31069/RS//
dc.rightsopenAccess
dc.sourceInternational Journal of Molecular Sciences
dc.subjectbread wheaten
dc.subjectdurum wheaten
dc.subjectprotein fractions and subunitsen
dc.subjecttryptophanen
dc.subjectwet glutenen
dc.titleCharacterization of Proteins from Grain of Different Bread and Durum Wheat Genotypesen
dc.typearticle
dc.rights.licenseBY
dc.citation.volume12
dc.citation.issue9
dc.citation.spage5878
dc.citation.epage5894
dc.citation.other12(9): 5878-5894
dc.citation.rankM21
dc.identifier.wos000295213600033
dc.identifier.doi10.3390/ijms12095878
dc.identifier.pmid22016634
dc.identifier.scopus2-s2.0-80053195300
dc.identifier.fulltexthttp://rik.mrizp.rs//bitstream/id/2321/387.pdf
dc.identifier.rcubconv_790
dc.type.versionpublishedVersion


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