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作 者 ：赵友梅;王淑俭

期 刊 ：作物学报 1990年 16卷 03期 页码：208-218

关键词：小麦；麦谷蛋白；抗延伸力；亚基；烘焙品质；聚类分析；

Keywords:Wheat, Glutenin Protein, Resistance to Extention, Subunits, Baking Properties, Cluster Analysis,

摘 要 ：本实验应用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE),分析了河南72个小麦品种(品系)的高分子量(HMW)麦谷蛋白亚基组成,并测定其蛋白质含量、面筋含量、沉淀值、流变学特性和面包烘烤品质。发现含有 Glu—1 D 5+10亚基的品种一般有好的面粉品质和面包烘烤品质,含有 Glu—1 B 7+8或 Glu—1 A 2~*或 Glu—1 B 7亚基的品种有

Abstract:The composition of high molecalar weight(HMW)glutenin subunits of 72 wheatcultivars(lines)grown in Henan Province were studied with the methodof SDS-Polyacrylamide gel electropherogram.The protein and gluten content of flour,rheological properties of dough,and sedimentation value were determined.The

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