脂肪氧化酶及其在小麦品质改良中的研究与应用  

Research and Application of Lipoxygenase for Improvement of Wheat Quality

作　　者：郑文寅[1] 姚大年[1] 张文明[1] 

机构地区：[1]安徽农业大学农学院,安徽合肥230036

出　　处：《粮食与饲料工业》2009年第8期5-6,10,共3页Cereal & Feed Industry

基　　金：国家自然基金资助(30671301)

摘　　要：小麦脂肪氧化酶活性及其对品质改良的作用是当前国内外小麦育种者关注的课题之一。综述了脂肪氧化酶类型及性质、其影响因素和测定方法、小麦等作物脂肪氧化酶的遗传、脂肪氧化酶对小麦加工品质和储藏品质的影响等。讨论了脂肪氧化酶在小麦品质改良中的应用等问题。Activity of lipoxygenase and its effect to wheat quality was one of the programs concerned with some wheat breeders at home and abroad. The types and characteristics as well as the influencing factors and testing methods of lipoxygcnase, heredity of wheat and other crops, effect of lipoxygenase on wheat milling and storing qualities etc. were reviewed. The application of lipoxygenase for improvement of wheat quality was discussed.

关 键 词：小麦 脂肪氧化酶 储藏品质 加工品质 

分 类 号：S512.1[农业科学—作物学]