Investigation of the starch-binding properties of wheat friabilin
The genes of two wheat proteins related to the texture of the grain, puroindoline A and grain softness protein 1, were cloned and expressed in Escherichia coli. Starch binding properties of the heterologously expressed proteins were studied in vitro. Both proteins bind to starch similarly to nativ f...
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| Dokumentumtípus: | Cikk |
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2005
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| Sorozat: | Acta biologica Szegediensis
49 No. 1-2 |
| Kulcsszavak: | Természettudomány, Biológia |
| Online Access: | http://acta.bibl.u-szeged.hu/22666 |
| Tartalmi kivonat: | The genes of two wheat proteins related to the texture of the grain, puroindoline A and grain softness protein 1, were cloned and expressed in Escherichia coli. Starch binding properties of the heterologously expressed proteins were studied in vitro. Both proteins bind to starch similarly to nativ friabilin prepared from soft wheat flour, and thus they are likely to be properly folded. |
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| Terjedelem/Fizikai jellemzők: | 29-30 |
| ISSN: | 1588-385X |