小麦营养品质现状及改良研究进展  

Progress on Status Quo and Improvement of Wheat Nutritional Quality

作　　者：孙海燕[1] 杨靖[1] 李友勇[1] 

机构地区：[1]河南科技学院现代生物育种河南省协同创新中心,河南新乡453003

出　　处：《现代农业科技》2015年第16期27-28,34,共3页Modern Agricultural Science and Technology

基　　金：河南省教育厅基础研究项目(2011B21000);河南省基础与前沿技术研究(132300410354)

摘　　要：小麦是人类重要的植物蛋白来源,其营养品质直接关系着人们的健康和生活水平。多年来,人们一直致力于小麦营养品质的改良。综述了小麦营养品质的现状、改良途径和方法,并展望了新的科学技术条件下小麦营养品质改良的前景。Wheat is an important source of plant protein in human beings,its quality directly related to people＇s health and living standards. For many years, people have been committed to the improvement of wheat quality. The wheat quality status quo,improvement methods, approaches were summarized, and prospects for wheat quality under the condition of new science and technology were discussed in this paper.

关 键 词：小麦 营养品质 赖氨酸 

分 类 号：S512.1[农业科学—作物学]