Acta Agrobotanica (Jun 2015)

Leaf proteins in five varieties of red clover cultivated in Poland

  • W. Maciejewska-Potapczyk,
  • L. Konopska,
  • K. Bytniewska,
  • A. Radziwonowska,
  • H. Zawierucha,
  • H. Michniewicz

DOI
https://doi.org/10.5586/aa.1973.017
Journal volume & issue
Vol. 26, no. 2
pp. 213 – 216

Abstract

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Protein fractions: albumins, globulins, gluteins and prolamins were extracted from the leaves of 5 varieties of red clover. 'Skrzeszowicka' and 'Hruszowska' showed the highest content of total protein, 'Rotra' however – the highest globulin level. Globulins were fractionated on DEAE cellulose column into 3 fractions. Globulins from 'Rotra' and 'Hruszowska' varieties were separated into 4 fractions.