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Differences in the ultrastructure of kernels and in the composition of inbred lines of rye secale cereale l


Genetica Polonica 27(3-4): 199-204
Differences in the ultrastructure of kernels and in the composition of inbred lines of rye secale cereale l
On the basis of observations under an electron microscope it has been found that storage protein increase in high-protein inbred lines of rye occurs mostly in gliadin and glutenin fractions. It causes that the percentage portion of glutamic acid and proline in the total amount of protein increases, whereas that of deficit amino acids, such as lysine, decreases. This decreases the total nutritional value of high-protein forms as a feed, but increases their baking quality. Changes in favour of the endosperm gluten proteins were also observed under an electron microscope. There is a probability that the entire gluten is formed by fusion of high molecular gliadin. It seems that a single layer of aleuron cells possess a limited possibility to accumulate glanular protein. It would be a great achievement to increase biosynthesis and to make possible the accumulation of that group of proteins in the additionally formed cell layer.


Accession: 005151659



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