Open AccessLeaf proteins in five varieties of red clover cultivated in Poland
Author(s) -
W. Maciejewska-Potapczyk,
L. Konopska,
Krystyna Bytniewska,
A. Radziwonowska,
H. Zawierucha,
Halina Michniewicz
Publication year - 2015
Publication title -
acta agrobotanica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.4
H-Index - 9
eISSN - 2300-357X
pISSN - 0065-0951
DOI - 10.5586/aa.1973.017
Subject(s) - globulin , red clover , biology , agronomy , albumin , botany , chemistry , horticulture , biochemistry , immunology
Protein fractions: albumins, globulins, gluteins and prolamins were extracted from the leaves of 5 varieties of red clover. 'Skrzeszowicka' and 'Hruszowska' showed the highest content of total protein, 'Rotra' however – the highest globulin level. Globulins were fractionated on DEAE cellulose column into 3 fractions. Globulins from 'Rotra' and 'Hruszowska' varieties were separated into 4 fractions