| 小麦高分子麦谷蛋白与其加工品质的关系 |
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| 引用本文： | 王金水,赵友梅,张长付.小麦高分子麦谷蛋白与其加工品质的关系[J].河南工业大学学报(自然科学版),1994(4). |
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| 作者姓名： | 王金水 赵友梅 张长付 |
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| 作者单位： | 郑州粮食学院粮油储藏系 |
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| 摘 要： | 本文详细介绍了小麦储藏蛋白中高分子麦谷蛋白的亚基组成，以及各亚基与面团品质的关系，在分子水平上探讨了高分子麦谷蛋白亚基的构型及作用机理。
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| 关 键 词： | 高分子麦谷蛋白 亚基 面团品质 |
RELATRION SHIP BETWEEN HIGH MOLECULAR WEIGHT GLUTENIN OF WHEAT AND ITS PROCESSING QUALITY |
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| Wang Jinshui,Zhao Youmei,Zhang Changfu.RELATRION SHIP BETWEEN HIGH MOLECULAR WEIGHT GLUTENIN OF WHEAT AND ITS PROCESSING QUALITY[J].Journal of Henan University of Technology Natural Science Edition,1994(4). |
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| Authors: | Wang Jinshui Zhao Youmei Zhang Changfu |
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| Abstract: | High molecular weight(thereafter referred to as HMW)subuits of wheatglutenin and the relationsllip between the subunits and Hie dough quality were introduced ingreat detail in the paper,The conformation and effect mechanism of HMW glutenin subunitswere discussed on a molecular level. |
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| Keywords: | high molecular weight glutenin subunits dough quality |
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