小麦高分子量谷蛋白亚基与品质性状的关系研究进展  

Study Development of Relationship between HMW-GS and Quality Characteristics in Wheat

作　　者：叶丛云[1] 焦浈[1] 秦广雍[1] 李景原[1] 

机构地区：[1]郑州大学物理工程学院离子束生物工程省重点实验室,河南郑州450052

出　　处：《河南农业科学》2006年第6期10-13,共4页Journal of Henan Agricultural Sciences

基　　金：河南省自然科学基金项目(511030400)

摘　　要：全面了解小麦谷蛋白亚基的基因定位及各亚基与品质指标的关系,有助于小麦品质的改良和研究。综述了国内外对小麦高分子量谷蛋白亚基与SDS沉降值、蛋白质含量、烘烤品质、面团强度和延展性的关系的研究,提出了引入优质亚基有利于加快品质育种的步伐,为我国小麦品质育种和改良提供了理论依据。It is very important for improving wheat quality to comprehensively understand the gene sites of gluten subunits and their relationship between some glutenin subunits and quality index. This paper provided a universal view on the correlation between glutenin subunits in wheat and SDS sedimentation volume, protein contain, bread baking quality, dough strength and extensibility, and proposed to speed up the improvement of the wheat quality by introducing the glutenin subunits with high quality. The paper offered the theoretical base of wheat quality breeding and quality improvement in China.

关 键 词：高分子量谷蛋白亚基 烘烤品质 SDS沉降值 小麦 面团强度 

分 类 号：S512.1[农业科学—作物学]