【摘要】 麦谷蛋白是小麦贮藏蛋白的重要组成部分,赋予制作面包的面团独特的粘-弹特性。而高分子量麦谷蛋白亚基与加工品质密切相关。笔者综述了HMWGS的分离方法、分子结构、基因定位、命名、研究现状与加工品质的关系及在品质育种中的应用。研究结果表明:某些HMWGS的出现(5+10亚基)与小麦品种的加工品质和食品制作特性有关,品种具有的HMWGS谱带越多,品质越好。最后提出了目前该研究中存在的问题及其未来研究的方向。更多还原

【Abstract】 Glutenin is main part of storage proteins of wheat. The bread-making performance of wheat flour largely depends on wheat gluten proteins that give wheat dough unique visco-elastic properties essential for bread-making. The high molecular weight subunits are very related to the industrial quality of wheat .The separating way of HMW-GS, the molecular structure, localization of genes coding for HMW glutenin subunits and nomenclature of HMW-GS, present situation of research on the HMW-GS and industrial quality of wheat were summarized in this paper. The results were as follows: some HMW-GS (e.g 5+10 subunit) were important in industrial quality and food-making properties of wheat cultivars. The more bandings of HMW-GS were in wheat cultivar, the better quality was. The problems at present and what should be done in future were discussed.更多还原