Wheat dough characteristics and end-use quality are strongly influenced by the amount specific composition of glutenins, major components gluten. Such proteins divided into high-molecular-weight encoded Glu-A1, Glu-B1 Glu-D1 loci; low-molecular-weight Glu-A3, Glu-B3 Glu-D3 loci. Allelic variation at each these loci has been associated with changes in wheat functionality. However, most studies c...

Arthrobotrysamerospora (ATCC 34468) produced glucoamylase in a semi-synthetic medium containing starch as a sole carbon source. Polyacrylamide gel electrophoresis of crude glucoamylase showed three isoenzymes. They were designated as glu I, glu II and glu III according to their electrophoretic mobility. These iso-glucoamylases were purified by column chromatography using DEAE-Sephadex A-50. The...

Spring durum wheat is an important raw material for producing diverse products such as couscous, bulgur, bread, and pasta. The quality of the dough significantly influenced by high-molecular-weight glutenins, allelic status which depends on region breeding program. In this study, a collection 69 cultivars promising lines were analyzed state Glu-A1 Glu-B1 using SDS-PAGE KASP PCR markers. Protein...

In this study the effects of water salinity on serum total protein and its components in grass carp were investigated. The aim of this study was to determine the effect of salinity tolerance of fish on total serum protein level and its components as an indicator of liver and kidney activity. One hundred and twenty grass carp were divided into four groups, randomly. The first three groups were r...