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Article

Characterization of proteins from grain of different bread and durum wheat genotypes.

International journal of molecular sciences - 1 Jan 2011

Zilić Slađana, Barać Miroljub, Pešić Mirjana, Dodig Dejan, Ignjatović-Micić Dragana

Abstract excerpt

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 addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise from 58.17% to 65.27%...

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Source

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Identifiers

PMID: 22016634
DOI: 10.3390/ijms12095878
PMCID: PMC3189758

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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