Knowledge Center Catalog

Storage protein in developing grains of wheat

By: Contributor(s): Material type: TextTextPublication details: Mexico, DF (Mexico) CIMMYT : 2003Description: p. 128-129Subject(s): DDC classification:
  • 631.53 BOO
Summary: The most important character of wheat grain related to grain quality is the total protein concentration. Changes in protein composition and interaction during maturation may affect bread-making potential (Johanson et al.1994). Moreover, different varieties or cultivars vary in their protein quality. Depending upon the variety and the development stage, wheat kernels have different protein composition. Keeping this in view, the present investigation was undertaken to study the changes in protein and protein profile during development of wheat kernels.
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Item type Current library Collection Call number Copy number Status Date due Barcode Item holds
Conference proceedings CIMMYT Knowledge Center: John Woolston Library CIMMYT Publications Collection 631.53 BOO (Browse shelf(Opens below)) 1 Available 1O632399
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The most important character of wheat grain related to grain quality is the total protein concentration. Changes in protein composition and interaction during maturation may affect bread-making potential (Johanson et al.1994). Moreover, different varieties or cultivars vary in their protein quality. Depending upon the variety and the development stage, wheat kernels have different protein composition. Keeping this in view, the present investigation was undertaken to study the changes in protein and protein profile during development of wheat kernels.

English

0309|AGRIS 0301|AL-Wheat Program

Juan Carlos Mendieta

CIMMYT Publications Collection


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