摘要
小麦籽粒贮藏蛋白由醇溶蛋白和谷蛋白组成。醇溶蛋白在组成上以单体形式存在 ,具有高度的异质性和复杂性。它决定小麦面筋的粘性。谷蛋白是由多个亚基组成的高分子聚合体 ,决定面筋的弹性。它可分为低分子量谷蛋白亚基和高分子量谷蛋白亚基 (HMW- GS)。HMW- GS具有相似的分子结构 ,即由中央重复序列、无重复的 N端和 C端组成。HMW- GS对小麦烘烤品质起着决定性作用 ,但因 HMW- GS类型不同而对加工品质的贡献大小各异。许多 HMW- GS基因已被揭示。实践证明 ,利用基因枪法 ,将 HMW- GS基因导入普通小麦的细胞核内 ,能够达到改良小麦烘焙品质的目的。随着分子生物学技术的不断发展 。
The seed storage proteins in wheat consisted of wheat gliadin proteins and glutenin proteins.The gliadin proteins formed by monomers were highly peculiar and complicated, which determine the viscosity of wheat gluten. The glutenin protein determined elasticity of wheat gluten was a large polymer made by many subunits of glutenin. The glutenin proteins were classified into the low molecular weight subunits of glutenin and the high molecular weight subunits of glutenin (HMW GS). The structure of HMW GS family was similar , each consisting of a central repetitive domain flanked by non repetitive domains at the N and C termini . HMW GS had important effects on the functional properties of gluten for baking quality. However, these effects were different according to the type of HMW GS. Many HMW GS genes had been known. HMW GS genes transformed wheat lines by microprojectile bombardment could improve wheat qualities for making bread. With development of molecular biotechnology, wheat qualities of nutrient and end use process might be improved.
出处
《麦类作物学报》
CAS
CSCD
2002年第2期78-82,共5页
Journal of Triticeae Crops
基金
北京大学蛋白质工程及植物基因工程国家重点实验室项目
杨凌农业生物技术育种中心项目资助
关键词
特性
小麦
贮藏蛋白
醇溶蛋白
谷蛋白
遗传转化
Wheat
Seed storage proteins
Gliadins
Glutenins
Genetic transformation
