ACTA AGRICULTURAE BOREALI-SINICA ›› 2012, Vol. 27 ›› Issue (5): 119-121. doi: 10.3969/j.issn.1000-7091.2012.05.023

Special Issue: Wheat

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The Effect of Low Temperature on Components of Protein in Spring Wheat with Different Quality Type in Qinghai Plateau

YE Jing-xiu   

  1. Qinghai Academy of Agriculture and Forestry Science Xining 810016 China
  • Received:2012-07-22 Published:2012-10-28

Abstract: The components of protein in spring wheat with different contents under different temperature were analyzed by SDS-PAGE to discuss its change rule in Qinghai Plateau.The results indicated that the effects of temperature were more important than different varieties for protein.The difference of components of protein between temperature of check and treatment increased with grain development,the expression level of many protein bands under check temperature was much higher than that under treatment temperature,there were specific bands at 15,29.3,51.1,55.4 kDa,especially,expression of the band at 29.3 kDa of albumin and globulin was high.

Key words: Spring wheat, Low temperature, Components of protein

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Cite this article

YE Jing-xiu. The Effect of Low Temperature on Components of Protein in Spring Wheat with Different Quality Type in Qinghai Plateau[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2012, 27(5): 119-121. doi: 10.3969/j.issn.1000-7091.2012.05.023.

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