【摘要】 本文详细介绍了小麦储藏蛋白中高分子麦谷蛋白的亚基组成，以及各亚基与面团品质的关系，在分子水平上探讨了高分子麦谷蛋白亚基的构型及作用机理。更多还原

【Abstract】 High molecular weight(thereafter referred to as HMW)subuits of wheatglutenin and the relationsllip between the subunits and Hie dough quality were introduced ingreat detail in the paper,The conformation and effect mechanism of HMW glutenin subunitswere discussed on a molecular level.更多还原