低分子量麦谷蛋白在决定通心面蒸煮品质中的作用
被引量：3
摘要
硬粒小麦通心面(Pasta)的蒸煮品质和普通小麦的烘烤品质主要取决于面筋蛋白质(Feillet,1980;1984).在面筋蛋白质中,低分子量麦谷蛋白(LMWG)是巨大凝集物的亚单位,经巯基乙醇还原后,产生分子量为12,000-60。
同被引文献23
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引证文献3
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二级引证文献4
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4刘丽,于亚雄,杨金华,程耿,胡银星.小麦Glu-3位点编码亚基的研究进展[J].云南农业大学学报,2004,19(2):138-143. 被引量：5
