ASSOCIATION OF GLUME COLOR WITH GLUTEN STRENGTH AND GLIADIN PROTEINS IN DURUM WHEAT
ASSOCIATION OF GLUME COLOR WITH GLUTEN STRENGTH AND GLIADIN PROTEINS IN DURUM WHEAT
复制标题
硬粒小麦中颖壳颜色与面筋强度和麦醇溶蛋白的关联
DOI：
10.4141/cjps81-020
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发表时间：
1981
影响因子：
1.2
通讯作者：
M. Kovacs
中科院分区：
文献类型：
--
作者：
D. Leisle;F. G. Kosmolak;M. Kovacs
硬粒小麦品系(Triticum turgiumL.)和十二烷基硫酸钠沉淀法测定的面筋强度，以及用聚丙烯酰胺凝胶电泳法测定醇溶蛋白的条带。结果表明，控制颖壳颜色和醇溶蛋白的因素存在关联。这两个特征似乎也与面筋强度有关。
Lines of durum wheat (Triticum turgidum L.) were studied for glume color, gluten strength as determined by micromixograph and sodium-dodecyl-sulphate (SDS) sedimentation methods, and banding of gliadin proteins by polyacrylamide gel electrophoresis. The results indicated a linkage of factors controlling glume color and gliadin proteins. There also appeared to be an association of these two characteristics with gluten strength.