摘要
以6个不同品质类型小麦品种为试验材料,对其面粉总蛋白含量 FP% 、谷蛋白总聚合体含量 TGP% 、大聚合体含量 GMP% 进行了测定和比较,并利用多层浓缩胶SDS-PAGE对不同品种小麦面粉大聚合体亚基组成进行了初步分析.结果表明: 1 面包和面条型小麦面粉谷蛋白总聚体含量明显高于饼干型小麦; 2 分子量约为32～43kD和14kD的亚基主要是组成麦谷蛋白大聚合体.
Six wheat cultivars with different quality were chosen to investigate their flour protein content (FP%), total glutenin polymers content (TGP%),glutenin macropolymer content (GMP%) in the study. Moreover, the subunit constituents of the glutenin macropolymer were studied by a multistacking SDSPAGE under nonreduced and reduced conditions. The results showed that total glutenin polymers contents(TGP%) of the biscuittypewheat cultivars were higher than those of breador noodletypebread.The results also indicated that the glutenin macropolymers are mainly constitute of 32～43 kD and 14 kD subunits.
出处
《西北植物学报》
CAS
CSCD
2003年第5期755-758,共4页
Acta Botanica Boreali-Occidentalia Sinica
基金
杨凌农业生物技术育种中心资助项目 1999-14
陕西省自然科学基金资助项目 99SM-11
关键词
小麦
谷蛋白聚合体
含量
亚基组成
品种
wheat
glutenin polymers
glutenin macrpolymer content(GMP%)
quality
