Leaf proteins in five varieties of red clover cultivated in Poland | Zendy

W. Maciejewska-Potapczyk | Zendy; L. Konopska | Zendy; K. Bytniewska | Zendy; A. Radziwonowska | Zendy; H. Zawierucha | Zendy; Halina Michniewicz | Zendy

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Leaf proteins in five varieties of red clover cultivated in Poland

Author(s) -

W. Maciejewska-Potapczyk,

L. Konopska,

K. 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

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