摘要
面筋蛋白主要包括麦谷蛋白和醇溶蛋白,是决定小麦加工品质的重要因素,两者的含量和状态,包括氧化还原状态和交联状态、亚基含量及组成、在谷粒中的分布等均与小麦品质密切相关.就近年来有关面筋蛋白以上几个因素与小麦品质关系的研究进行了综述,并对未来的研究趋势进行了展望.
Gluten mainly contains glutenin and gliadin, which are the major factors influencing wheat processing quality. The content and state of glutenin and gliadin, including redox state and crosslinking state, subunit content and composition, and distribution in wheat grain, are closely related to the wheat quality. In this paper, we summarized the studies about the relationship between the above factors of gluten and the wheat quality, and also prospected the future research trend.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2012年第4期95-100,共6页
Journal of Henan University of Technology：Natural Science Edition
基金
国家自然科学基金项目(31101001)
