大麦中诱导产生的高蛋白和高赖氨酸突变体的特性分析 - Suppr | 超能文献

Characterisation of induced high protein and high lysine mutants in barley.

作者信息

Balaravi S P, Bansal H C, Eggum B O, Bhaskaran S

出版信息

J Sci Food Agric. 1976 Jun;27(6):545-52. doi: 10.1002/jsfa.2740270610.

DOI:10.1002/jsfa.2740270610

Abstract

摘要

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1

Characterisation of induced high protein and high lysine mutants in barley.大麦中诱导产生的高蛋白和高赖氨酸突变体的特性分析

J Sci Food Agric. 1976 Jun;27(6):545-52. doi: 10.1002/jsfa.2740270610.

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Some studies of the nutritive value of high-lysine barleys.

J Sci Food Agric. 1978 Feb;29(2):127-35. doi: 10.1002/jsfa.2740290209.

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Studies on the proteins of the mutants of barley grain. 2. Fractionation and characterization of the alcohol-soluble proteins.大麦籽粒突变体的蛋白质研究。2. 醇溶蛋白的分级分离与特性分析。

J Agric Food Chem. 1977 Jul-Aug;25(4):912-7. doi: 10.1021/jf60212a048.

4

Protein quality of induced high lysine mutants in barley.大麦中诱导产生的高赖氨酸突变体的蛋白质品质

Adv Exp Med Biol. 1978;105:317-41. doi: 10.1007/978-1-4684-3366-1_17.

5

Amino acid composition of isogenic lines in barley.大麦同基因系的氨基酸组成

J Agric Food Chem. 1976 Jan-Feb;24(1):196-8. doi: 10.1021/jf60203a038.

6

Genetic factors affecting protein content and composition of cereal grains.影响谷物籽粒蛋白质含量和组成的遗传因素。

World Rev Nutr Diet. 1981;36:174-205. doi: 10.1159/000393157.

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The effect of varying nitrogen supply on the protein composition of a high lysine mutant of barley.

J Sci Food Agric. 1975 May;26(5):705-9. doi: 10.1002/jsfa.2740260517.

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Studies on the proteins of the mutants of barley grain. 3. Fractionation and characterization of the glutelin fraction.大麦籽粒突变体蛋白质的研究。3. 谷蛋白组分的分级分离与特性分析。

J Agric Food Chem. 1978 May-Jun;26(3):689-91. doi: 10.1021/jf60217a050.

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Effect of high-lysine mutations on the protein fractions of barley grain.高赖氨酸突变对大麦籽粒蛋白质组分的影响。

Biochem Genet. 1980 Feb;18(1-2):133-51. doi: 10.1007/BF00504365.

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Genetic improvement of cereals.谷物的遗传改良。

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