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THE DYNAMICS OF PROTEIN ACCUMULATION IN ALMOND FRUITS (CV. FERRAGNES) (CROSBI ID 59309)

Prilog u knjizi | izvorni znanstveni rad

Vrsaljko, Anđelko ; Miljković, Ivo THE DYNAMICS OF PROTEIN ACCUMULATION IN ALMOND FRUITS (CV. FERRAGNES) // Proceeding of the Second Interantional Symposium on Pistachio and Almond / Ferguson Louise and Kester Dale (ur.). Davis (CA): International Society for Horticultural Science, 1998. str. 365-371

Podaci o odgovornosti

Vrsaljko, Anđelko ; Miljković, Ivo

engleski

THE DYNAMICS OF PROTEIN ACCUMULATION IN ALMOND FRUITS (CV. FERRAGNES)

Abstract Total proteins, protein fractions (albumins, globulins, glutelins and prolamins) and three amino acids (arginine, glycine and methionine) in the kernel were measured during maturation of almond fruits (cv. Ferragnes) at 7 day intervals from May until September. Protein content increased in the second phase of fruit growth until June, when accumulation was much slower. After that period, rapid accumulation started again in July. All four protein fractions increased during maturation, especially globulins, which increased 7 to 9-fold during the final phase of growth. Albumins and globulins comprised 95% of the total protein content. About 65–70% of the total protein content was globulins. Arginine and glycine accumulation was slow until 85 days after fruit set. After that, arginine content doubled and glycine increased 4-fold. Methionine accumulation was slow and continued until the start of August when it decreased.

almond, proteins, amino acids

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Podaci o prilogu

365-371.

objavljeno

Podaci o knjizi

Proceeding of the Second Interantional Symposium on Pistachio and Almond

Ferguson Louise and Kester Dale

Davis (CA): International Society for Horticultural Science

1998.

90 6605 780 7

Povezanost rada

Kemija, Poljoprivreda (agronomija), Prehrambena tehnologija