| 小麦高分子量麦谷蛋白亚基序列及其结构与加工品质的关系 |
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| 引用本文： | 张金锐,刘勇,林刚,何光源.小麦高分子量麦谷蛋白亚基序列及其结构与加工品质的关系[J].中国生物工程杂志,2006,26(8):103-110. |
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| 作者姓名： | 张金锐 刘勇 林刚 何光源 |
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| 作者单位： | 华中科技大学中英HUST-RRes基因工程和基因组学联合实验室 |
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| 基金项目： | 国家重点基础研究发展计划(973计划);国家自然科学基金 |
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| 摘 要： | 高分子量麦谷蛋白亚基（high molecular weight glutenin subunit，HMW-GS）是小麦种子贮藏蛋白的主要成分，其组成、含量和结构直接影响小麦面粉面筋的弹展性，决定着小麦的加工品质。本文主要对小麦HMW-GS的序列、结构和亚基之间组合形式做了详细的综述，并较系统地讨论了HMW-GS的结构和组成、特点等与面粉的加工品质之间的关系以及如何从定性和定量两方面来影响面粉的加工品质。
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| 关 键 词： | 加工品质 小麦 高分子量麦谷蛋白亚基 |
| 收稿时间： | 2006-02-24 |
| 修稿时间： | 2006-05-12 |
Structure of Wheat High Molecular Weight Glutenin Subunits and Their Role in Determining Processing Properties |
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| ZHANG Jin-rui,LIU Yong,LIN Gang,HE Guang-yuan.Structure of Wheat High Molecular Weight Glutenin Subunits and Their Role in Determining Processing Properties[J].China Biotechnology,2006,26(8):103-110. |
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| Authors: | ZHANG Jin-rui LIU Yong LIN Gang HE Guang-yuan |
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| Institution: | China-UK HUST-RRes Genetic Engineering and Genomics Joint Laboratory, Huazhong University of Science and Technology Wuhan 430074, China |
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| Abstract: | The high molecular weight glutenin subunits (HMW-GS) are the main components of storage proteins of wheat,and play a critical role in determining the visco-elastic properties of gluten. There are both quantitative and qualitative effects of HMW-GS on the processing properties of wheat. Current knowledge of the molecular structures,compositions and properties of the gluten proteins of wheat is summarized in details,and the role of the HMW-GS in determining the quality of the grain for breadmaking and how their amount and composition can be manipulated leading to changes in dough mixing properties is also discussed systematically. |
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| Keywords: | Wheat HMW-GS Processing Property |
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