摘要
采用聚丙烯酰胺凝胶电泳(PAGE)及SDS-PAGE测定南方冬麦区10个省(市)主要小麦品种的醇溶蛋白和高分子量谷蛋白,并探讨与加工品质的关系。通过15个品种的分析比较,初步看出不同小麦品种胚乳的谷蛋白亚基的组成、数目都存在较大差异。其中某些特殊蛋白亚基与烘烤品质的关系较为密切。
Seed gliadin and glutenin of 15 winter wheat varieties grown in 10 provinces of South China were analysed by polyacrylamide gel electrophoresis (PAGE) and SDS-PAGE ,and their connection with flour qualities was studied ,including the protein content,gluten content,sedimentation value and volume of bread. The wheat varieties containing both U5 and u10 subunits of high molecular weight glutenin showed better baking qualities with an average bread volume of 640. 9 cm3 per 100 g flour (Tables 1,2). The varieties having the u1 subunit showed lower baking qualities than the above mentioned, with a bread volume of 551. 4 cm3. The varieties containing the subunit u5 or both U1 and u5 had lower sedimentation values and baking qualities. This indicated that the glutenin construction was highly related to flour qualities of winter wheat. On the other hand.no significant relation was found between the gliadin construction and flour qualities.
出处
《江苏农业学报》
CSCD
1991年第2期32-38,共7页
Jiangsu Journal of Agricultural Sciences
