摘要
为加快小麦品质改良进程,本文对面筋蛋白组分对面团拉伸特性的影响进行综述,探讨小麦品质改良的有效途径。通过在集聚优质高、低分子麦谷蛋白亚基的基础上,合理调控优质醇溶蛋白基因表达量的方式来确定麦谷蛋白与醇溶蛋白最佳比例,以达到提高面筋蛋白质量的目的。
In order to accelerate the course of quality improvement of wheat, the effect of gluten protein components on dough tensile properties were reviewed and the effective way to improve wheat quality were discussed in this paper.In order to improve wheat gluten protein quality, on the basis of elite HMW-GS and LMW-GS pyramiding, the optimum proportion of glutenin and gliadin would be determined by rational control of elite gene expression of gliadin.
作者
杨雪峰
宋维富
刘东军
赵丽娟
仇琳
宋庆杰
张春利
辛文利
YANG Xuefeng;SONG Weifu;LIU Dongjun;ZHAO Lijuan;QIU Lin;SONG Qingjie;ZHANG Chunli;XIN Wenli(Institute of Crop Resources,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,China;Agricultural Science Research Institute of the 10 th Agricultural Division of Xinjiang Production and Construction Corps,Beitun 836000,China)
出处
《黑龙江农业科学》
2023年第3期104-108,共5页
Heilongjiang Agricultural Sciences
基金
黑龙江省省属科研院所科研业务费项目(CZKYF2021B005)
黑龙江省自然科学基金:优青项目(YQ2020C039)
黑龙江省博士后科研启动金项目(LBH-Q20176)
财政部和农业农村部:国家现代农业产业技术体系春麦岗位科学家项目(CARS-3-12)
黑龙江省现代农业产业技术小麦协同创新推广体系项目。
关键词
小麦
面筋蛋白
拉伸特性
影响
wheat
gluten protein
tensile properties
effect
