THE DYNAMICS OF PROTEIN ACCUMULATION IN ALMOND FRUITS (CV. FERRAGNES) (CROSBI ID 59309)
Prilog u knjizi | izvorni znanstveni rad
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