Author： Berezovskaya E. Trufanov V. Mitrofanova T. Kazmiruk L.
Publisher： MAIK Nauka/Interperiodica
ISSN： 0003-6838
Source： Applied Biochemistry and Microbiology, Vol.41, Iss.1, 2005-01, pp. : 106-111
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Abstract
A comparative study of the composition of gliadin proteins in grains of different-quality wheat cultivars Rollo and Drott and four forms of the hybrids F9 and F10 obtained by crossing these cultivars has been performed. The grain yield of ears, quality of flour, dough, and gluten were compared. Groups of genetically linked gliadin components, controlled by chromosomes 1 and 6 of homologous groups, have been identified as protein markers of selectively valuable plant traits.
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