| 小麦发芽过程中高分子量麦谷蛋白亚基组成变化的研究 |
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| 引用本文： | 卞科,王金水,赵友梅,孟随红,张桂芹.小麦发芽过程中高分子量麦谷蛋白亚基组成变化的研究[J].武汉工业学院学报,1997(1). |
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| 作者姓名： | 卞科 王金水 赵友梅 孟随红 张桂芹 |
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| 作者单位： | 郑州粮食学院 |
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| 摘 要： | 以两种不同品种的小麦为材料，利用ＳＤＳ—ＰＡＧＥ技术，研究了小麦发芽过程中高分子量麦谷蛋白亚基（ＨＭＷ—ＧＳ）组成的变化。研究结果表明，芽麦中ＨＭＷ—ＧＳ随发芽时间延长，部分亚基谱带强度变弱，直至消失，说明ＨＭＷ—ＧＳ组成及含量均发生了变化，这些变化导致了面团物理特征的劣变
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| 关 键 词： | 小麦 发芽 高分子量麦谷蛋白亚基 组成变化 |
STUDY OF THE CHANGE OF HIGH MOLECULAR WEIGHT GLUTENIN SUBUNITS IN THECOURSE OF WHEAT SEEDS GERMINATION |
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| Bian,Ke,Wang,Jinshui,Zhao,Youmei,Meng,Suihong,Zhang,Guiqin.STUDY OF THE CHANGE OF HIGH MOLECULAR WEIGHT GLUTENIN SUBUNITS IN THECOURSE OF WHEAT SEEDS GERMINATION[J].Journal of Wuhan Polytechnic University,1997(1). |
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| Authors: | Bian Ke Wang Jinshui Zhao Youmei Meng Suihong Zhang Guiqin |
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| Affiliation: | Zhengzhou Grain College |
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| Abstract: | Using SDS PAGE technology, the author has made a study of the change of the composition of high molecular weight glutenin subunits in the course of germination of two different kinds of wheat seeds. The results suggest that the content and composition of HMW GS have changed ,and physical properties of the flour in germinated wheat have changed for the worse accordingly. |
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| Keywords: | wheat germination high molecular weight glutenin subunits(HMW GS) change of the composition |
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