Naslov
THE DYNAMICS OF PROTEIN ACCUMULATION IN ALMOND FRUITS (CV. FERRAGNES)

Autori
Vrsaljko, Anđelko ; Miljković, Ivo

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Proceeding of the Second Interantional Symposium on Pistachio and Almond

Urednik/ci
Ferguson Louise and Kester Dale

Izdavač
International Society for Horticultural Science

Grad
Davis (CA)

Godina
1998

Raspon stranica
365-371

ISBN
90 6605 780 7

Ključne riječi
almond, proteins, amino acids

Sažetak
Abstract Total proteins, protein fractions (albumins, globulins, glutelins and prolamins) and three amino acids (arginine, glycine and methionine) in the kernel were measured during maturation of almond fruits (cv. Ferragnes) at 7 day intervals from May until September. Protein content increased in the second phase of fruit growth until June, when accumulation was much slower. After that period, rapid accumulation started again in July. All four protein fractions increased during maturation, especially globulins, which increased 7 to 9-fold during the final phase of growth. Albumins and globulins comprised 95% of the total protein content. About 65–70% of the total protein content was globulins. Arginine and glycine accumulation was slow until 85 days after fruit set. After that, arginine content doubled and glycine increased 4-fold. Methionine accumulation was slow and continued until the start of August when it decreased.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Poljoprivreda (agronomija), Prehrambena tehnologija

POVEZANOST RADA