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小麦籽粒高、低分子量谷蛋白亚基及其与品质关系的研究

High and Low Molecular Subunits of Glutenin and Their Relationships with Wheat Quality

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【作者】 朱金宝刘广田张树榛孙辉

【Author】 Zhu Jinbao (Beijing Plant Cell Bioengineering Laboratory,Beijing 100081)Liu Guangtian Zhang Shuzhen Sun Hui (Beijing Agricultural University)

【机构】 北京市植物细胞工程实验室北京农业大学农学系北京农业大学农学系 北京 100081

【摘要】 通过对不同小麦品种高分子量谷蛋白亚基(HMW-GS)和低分子量谷蛋白亚基(LMW-GS)的分析表明;HMW-GS的含量及其比例与沉淀值呈正相关,Y型亚基主要起正向作用,而X型亚基主要起负向作用;A组亚基(HMW-GS)与B组亚基(LMW-GS-B)占谷蛋白的比例与沉淀值呈显著正相关,而C组亚基(LMW-GS-C)呈显著负相关,籽粒蛋白质含量的高低主要通过A和C组亚基比例的变化而影响品质。

【Abstract】 High and low molecular weight glutenin subunits of various wheat cultivars were analyzed with the following results. The content of high molecular weight glutenin subunits (HMW-GS) and its proportion were positively correlated with sedimentation value. The subunits of Y type had positive effects, while X type had negative ones. The proportion of subunit A group (HMW-GS) and B group (LMW-GS-B) of glutenin positively and significantly correlated with sedimentation value, while C group (LMW-GS-C) negatively. Grain protein content influenced wheat quality mainly by the changes of the proportion of A and C group subunits.

【基金】 国家自然科学基金
  • 【文献出处】 中国农业科学 ,Scientia Agricultura Sinica , 编辑部邮箱 ,1996年01期
  • 【分类号】S512.1
  • 【被引频次】280
  • 【下载频次】452
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