The seed storage proteins (SSPs) of cultivated wheat (Triticum aestivum and T. durum), namely, glutenin and gliadin, impart viscoelastic properties to bread dough, making wheat well suited for bread-making. Extensive studies on wheat SSPs have been carried out and revealed genetic diversity among wheat cultivars. Here, we review the studies of SSPs from more exotic species in the Triticeae trib...

Anaerobically treated seedlings of Oryza sativa L. var arborio accumulated in their shoots more succinate than lactate and cell sap became alkaline. Conversely, in Triticum aestivum L. var MEK 86 lactate accumulation was far higher than that of succinate and cell sap was acidified. Anoxia clearly induced proton consumption in both species as an important means to prevent or counteract acidosis....

We present a simple subtraction procedure of GDDSC as a modification of the original DSC and GDRDA methods. Genetically Directed Differential Subtraction Chain (GDDSC) is a process by which highly related genomes are compared in order to isolate tags carrying the polymorphisms. To detect specific DNA fragment (tag), we can then monitor offspring plants for efficient molecular breeding. The GDDS...

We have developed a phytochrome immunoaffinity purification procedure that yields undegraded oat (Avena sativa L., cv. Garry) phytochrome of greater than 98% purity within 2 hours when starting with a brushite-purified preparation. Immunoaffinity-purified phytochrome, except for its greater purity, is indistinguishable from conventionally purified phytochrome by gel exclusion chromatography, is...

We have studied the influence of growth at low temperature on size class distribution, stability and composition of leaf cytoplasmic polysomes from rye seedlings (Secale cereale, cv Puma) grown at 5 degrees C and at 20 degrees C. Leaves of seedlings grown at 5 degrees C contain 2.7 times more cytoplasmic polysomes (expressed on a DNA basis) and the polysome size class distribution is skewed tow...

"Flour dust" refers to dust coming from fmely milled or othenvise processed cereal. Hypersensitivity reactions as well as irritant syrnptoms caused by flour dust constitute a well recognized occupational problem world-wide. Most data on flour dusts have been derived fiom studies on wheat (Triticum sp.) and rye (Secale cereale), and to a lesser extent on barley (Hordeum sp.) and oats (Avenea sat...