L'elettroforesi a disco nell'individuazione delle proteine del germe nelle paste alimentari

The importance of wheat-embryo addition in improving food value of alimentary products has been quite established, but valid methods of identifing and estimating the additioned germ are wanting. Present paper describes preliminary results of an investigation undertaken to individuate the presence of the germ in the pastes by determining its proteic content by the tecnic of disc electrophoresis using acrylamide-gel.