Drying and NaF alter viability and soluble proteins of germinating wheat seeds

LUPANO C.E; AÑÓN MC

JOURNAL OF FOOD BIOCHEMISTRY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 1990 vol. 14 p. 293 - 306

0145-8884

The effect of heat drying and NaF on the viabili9 and soluble proteins ofwheat seeds was analyzed. Protein content measurements and sodium dodecylsulfate polyacrylamide gel electrophoresis were carried out on germ (plantlet)and endosperm during the first four days of germination. Results showed thatthe viability of both normal and heated seeds decreased exponentially with NaFconcentration. The parameter most affected by both NaF and heating was plantletsize. Although some differences in the electrophoretic patterns corresponding todifferent treatments were found, results showed similar trends in most of them,and the main changes appeared between different days of germination. Additiveeffects of both NaF and heating were observed in some cases