Abstract
Rust infected common (bread) wheat (cv. Marquis) lacked one of the low molecular weight glutenin components that was present in the healthy sample of the same variety. This could explain the decrease in gluten content and sedimentation value that resulted from the rust infection. Amino acid analyses showed that the flour protein from the rusted sample contained more of the basic amino acids and less glutamic acid and proline. Rust infection did not affect the polyacrylamide gel electrophoretic patterns.
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