ASSOCIATION OF GLUME COLOR WITH GLUTEN STRENGTH AND GLIADIN PROTEINS IN DURUM WHEAT
- 1 January 1981
- journal article
- Published by Canadian Science Publishing in Canadian Journal of Plant Science
- Vol. 61 (1) , 149-151
- https://doi.org/10.4141/cjps81-020
Abstract
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.Keywords
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