Keywords

Wheat, Polyribonucleic Acid, Protein

Abstract

The changes in Poly(A) RNA and protein levels during the whitening period of the wheat turning white line and its original variety Aibian No. 1 were compared. During the process of the heart leaves turning white, the protein content of the whitening lines decreased and then increased with the regreening; the changes in RNA content were roughly parallel to this. In the all-white stage, the Poly(A)RNA content of the whitening line decreased significantly, and the protein synthesized in vitro was also much less. However, its translation activity/Poly(A)RNA and protein/Poly(A)RNA ratios in each stage were not the same. Not lower than the control. It is possible that the changes in protein levels of the whitening lines during the whitening period are related to gene regulation at the transcription level.

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Original research done by Xu Hengping, Wang Peihong

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