| 小麦高分子量谷蛋白亚基与品质性状的关系研究进展 |
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| 引用本文： | 叶丛云,焦浈,秦广雍,李景原.小麦高分子量谷蛋白亚基与品质性状的关系研究进展[J].河南农业科学,2006(6):10-13. |
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| 作者姓名： | 叶丛云 焦浈 秦广雍 李景原 |
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| 作者单位： | 郑州大学物理工程学院离子束生物工程省重点实验室,河南,郑州,450052 |
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| 摘 要： | 全面了解小麦谷蛋白亚基的基因定位及各亚基与品质指标的关系,有助于小麦品质的改良和研究。综述了国内外对小麦高分子量谷蛋白亚基与SDS沉降值、蛋白质含量、烘烤品质、面团强度和延展性的关系的研究,提出了引入优质亚基有利于加快品质育种的步伐,为我国小麦品质育种和改良提供了理论依据。
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| 关 键 词： | 谷蛋白 高分子量谷蛋白亚基 烘烤品质 SDS沉降值 |
| 文章编号： | 1004-3268(2006)06-0010-04 |
| 收稿时间： | 2006-01-11 |
| 修稿时间： | 2006年1月11日 |
Study Development of Relationship between HMW-GS and Quality Characteristics in Wheat |
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| YE Cong-yun,JIAO Zhen,QIN Guang-yong,LI Jing-yuan.Study Development of Relationship between HMW-GS and Quality Characteristics in Wheat[J].Journal of Henan Agricultural Sciences,2006(6):10-13. |
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| Authors: | YE Cong-yun JIAO Zhen QIN Guang-yong LI Jing-yuan |
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| Institution: | Provincial Key Laboratory of Ion Beam Bioengineering, Physical Engineering College of Zhengzhou University, Zhengzhou 450052, China |
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| Abstract: | It is very important for improving wheat quality to comprehensively understand the gene sites of gluten subunits and their relationship between some glutenin subunits and quality index.This paper provided a universal view on the correlation between glutenin subunits in wheat and SDS sedimentation volume,protein contain,bread baking quality,dough strength and extensibility,and proposed to speed up the improvement of the wheat quality by introducing the glutenin subunits with high quality.The paper offered the theoretical base of wheat quality breeding and quality improvement in China. |
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| Keywords: | Glutenin High-molecular-weight glutenin subunit(HMW-GS) Bread-baking quality SDS sedimentation volume |
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