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DRYING AND NaF ALTER VIABILITY AND SOLUBLE PROTEINS OF GERMINATING WHEAT SEEDS
Author(s) -
LUPANO C. E.,
AÑÓN M. C.
Publication year - 1990
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1990.tb00842.x
Subject(s) - plantlet , germination , endosperm , chemistry , sodium dodecyl sulfate , electrophoresis , polyacrylamide gel electrophoresis , gel electrophoresis , sodium , food science , horticulture , botany , chromatography , agronomy , biochemistry , biology , enzyme , tissue culture , organic chemistry , in vitro
The effect of heat drying and NaF on the viability and soluble proteins of wheat seeds was analyzed. Protein content measurements and sodium dodecyl sulfate polyacrylamide gel electrophoresis were carried out on germ (plantlet) and endosperm during the first four days of germination. Results showed that the viability of both normal and heated seeds decreased exponentially with NaF concentration. The parameter most affected by both NaF and heating was plantlet size. Although some differences in the electrophoretic patterns corresponding to different treatments were found, results showed similar trends in most of them, and the main changes appeared between different days of germination. Additive effects of both NaF and heating were observed in some cases.