Changes in carbohydrate, protein, and non-protein nitrogenous compounds of developing wheat grain

By:

Jennings, A.C

Contributor(s):

Morton, R.K

Material type:

ArticleLanguage: English Publication details: 1963. Victoria (Australia) : CSIRO Publishing,ISSN:

0004-9417

Subject(s):

In: Australian Journal of Biological Sciences Victoria (Australia) : CSIRO Publishing, 1963. v. 16, no. 2, p. 318-331Summary: Analyses were carried out on the main morphological parts of grain of Triticum. vulgare and of T. durum during development from a 'few days after flowering to maturity. The low molecular weight constituents (non-protein nitrogenous com. pounds, sucrose, reducing sugars, and .x-keto acids) decreased in concentration but the amounts per grain remained relatively constant during development. However. the macromolecular materials (starch, pentosans, and protein) increased in concentration and in amount per grain. Metabolism of developing endosperm is discussed in relation to these observations.

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Item type	Current library	Collection	Call number	Status
Article	CIMMYT Knowledge Center: John Woolston Library	Reprints Collection	REP-1137 (Browse shelf(Opens below))	Available

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Analyses were carried out on the main morphological parts of grain of Triticum. vulgare and of T. durum during development from a 'few days after flowering to maturity. The low molecular weight constituents (non-protein nitrogenous com. pounds, sucrose, reducing sugars, and .x-keto acids) decreased in concentration but the amounts per grain remained relatively constant during development. However. the macromolecular materials (starch, pentosans, and protein) increased in concentration and in amount per grain. Metabolism of developing endosperm is discussed in relation to these observations.

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Changes in carbohydrate, protein, and non-protein nitrogenous compounds of developing wheat grain

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International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org

Knowledge Center Catalog

Changes in carbohydrate, protein, and non-protein nitrogenous compounds of developing wheat grain

Browsing CIMMYT Knowledge Center: John Woolston Library shelves,Collection: Reprints Collection Close shelf browser (Hides shelf browser)

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021. Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237. If you have any question, please contact us at CIMMYT-Knowledge-Center@cgiar.org

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org