摘要
高分子量麦谷蛋白1Ax1亚基与小麦烘烤品质具有高度相关性,对小麦品质改良有重要作用。1992年首次分离得到1Ax1亚基基因,并由其基因序列推论得到氨基酸序列,结合生物物理学技术,进一步推测出1Ax1亚基的高级结构。由于高分子量麦谷蛋白对面团的粘弹性所起的决定性作用,同时由于1Ax1亚基与好的小麦面包烘烤品质具有高度相关性,使其成为在小麦品质改良工程中一个重要的研究对象。系统总结了目前在1Ax1亚基的核苷酸序列、氨基酸序列以及三维结构方面的研究成果,及其在小麦品质改良中的应用情况。
High-molecular-weight lAxl subunit is very important for quality improvement of wheat, meanwhile it has high relation to bread baking quality. lAxl gene was firstly isolated in 1992, and its amino acid sequence was inferred from the DNA sequence. Then its high protein structure was also gotten by using biophysical method. HMW-GS plays a decisive role in the viscoelastic of dough. As it highly correlated with bread baking quality, 1 Axl subunit became a major study object in the wheat quality improvement project. The study summarizes the research results of nucleotide sequence, amino acid sequence and three-dimensional structure of 1 Axl subunit, and its application in wheat quality improvement.
出处
《安徽农业科学》
CAS
北大核心
2009年第12期5418-5420,共3页
Journal of Anhui Agricultural Sciences
基金
国家自然科学基金项目(10505018)
河南省重大科技专项项目(0520010101)
