【摘要】 麦谷蛋白是小麦贮藏蛋白的主要组成成分之一,决定面团的强度和面包的烘烤品质。在阐明多种小麦谷蛋白研究方法原理的基础上,比较分析了这些方法在原料、仪器、成本和结果准确度等方面的差异。这些内容对根据实际实验条件和工作需要,选择适当麦谷蛋白研究的方法提供信息,推动中国小麦品质育种及其研究的发展。更多还原

【Abstract】 Glutenin is the one of major components of the storage protein in wheat and a significant contribution to dough rheology and baking quality. Method for glutenin in wheat was reviewed in the paper. The differences between raw material and instruments, which were used during testing glutenin, were analyzed. The differences among cost and time spent on testing glutenin were compared. Credibility of various means was clarified. It was important to select a method for testing wheat glutenin based on condition and objective of fact experiments. The information could be crucial for improving quality potential of Chinese wheat.更多还原