• Corpus ID: 12994551

Identification and Prediction of the Flour Quality of Bread Wheat by Gliadin Electrophoresis

@inproceedings{Rizkalla2007IdentificationAP,
  title={Identification and Prediction of the Flour Quality of Bread Wheat by Gliadin Electrophoresis},
  author={Aida A.A. Rizkalla and Walaa A. Ramadan},
  year={2007}
}
2 Abstract: Gliadin proteins were used to i dentify and c haracterize 30 wheat varieties. SDS-PAGE of gliadins revealed a total of 30 bands ranged from 74.5 to 6.5 kDa, where the number of total bands varied between varieties. The region of omega-gliadin ha d a wide range for a number o f bands. Among gliadin protein b ands, nin e bands w ere monomorphic and 21 bands w ere polymorphic, w hich were used to characterize the wheat varieties. The similarity index and dendrogram demonstrated the… 

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