摘要
采用酸性聚丙烯酰胺凝胶电泳(A-PAGE)和SDS-聚丙烯酰胺凝胶电泳(SDS-PAGE),分析了30个山东省种植面积较大且具有部分代表性的普通小麦品种的低分子量麦谷蛋白亚基(LMW-GS)和醇溶蛋白组成,测定了30个品种的蛋白质含量、沉淀值、面团形成时间、稳定性、粉质评价值、最大拉伸阻力和拉伸曲线面积等面粉或面团主要品质性状,分析了低分子量谷蛋白亚基和醇溶蛋白组成与面条小麦品质性状的关系。结果表明,拥有LMW-2/γ-45组合的小麦品种,其面条小麦品质性状明显优于含LMW-1和γ-42组合的小麦品种,可作为面条小麦品种筛选的生化指标,这为进一步发现新的优质种质资源提供了新的途径。为小麦品质育种提供了重要参考。
The compositions of low- molecular- weight glutenin subunit （LMW- GS） and gliadin for 30 common wheat eultivars widely planted in Shangdong province were analyzed by using acid polyaerylamide gel eleetrophoresis （A- PAGE） and SDS - PAGE. The main flour character indexes, such as sedimentation test, protein content, mixing time, stability, max - resistance to extension, and Farinograph quality number of the 30 wheat eultivars were examined. The relationship between the compositions and noodle - making quality of the eultivars was investigated. Results show that the eultivars possessing the combination of LMW - 2/γ - 45 have technology characteristics for noodle making obviously better than the eultivars with LMW - 1/γ - 42. It is concluded that the combination of LMW - 2/γ - 45 should be a marker of good noodle - making characteristics for wheat eultivars.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2008年第2期7-10,33,共5页
Journal of the Chinese Cereals and Oils Association
基金
山东省科技厅"三○"工程项目(2003-108)
关键词
普通小麦
醇溶蛋白
低分子量麦谷蛋白
面条小麦品质性状
common wheat, gliadin, low - molecular - weight glutenin subunits, noodle - making characteristics
