Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)

The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) of spelt, durum wheat, emmer and einkorn. The assay was applied to a set of 300 samples, including 15 cultivars each of common wheat, spelt, durum wheat, emmer and einkorn cultivate...

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Detalles Bibliográficos
Autores principales: Geisslitz, Sabrina, Longin, C. Friedrich H., Scherf, Katharina A., Koehler, Peter
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769531/
https://www.ncbi.nlm.nih.gov/pubmed/31547385
http://dx.doi.org/10.3390/foods8090409

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769531/
https://www.ncbi.nlm.nih.gov/pubmed/31547385
http://dx.doi.org/10.3390/foods8090409

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