小麦低分子量麦谷蛋白亚基研究进展

低分子量麦谷蛋白亚基(LMW-GS)是小麦胚乳中的一种聚合蛋白组分,LMW-GS彼此间或／和高分子量麦谷蛋白亚基(HMW-GS)间形成分子内二硫键,进而产生麦谷蛋白聚合体,决定小麦面团的加工品质。由于 LMW-GS与醇溶蛋白的提取特性和电泳迁移率相近,其研究进展缓慢。近年来随着电泳技术的提高,LMW-GS的研究也成为品质性状研究的新热点,越来越多的研究证实了LMW-GS对品质具有重要作用。然而,关于LMW-GS 的研究在我国尚处于起步阶段。本文从小麦LMW-GS的分类、染色体定位、结构及其与品质间关系等方面回顾其研究状况,并讨论研究中存在的问题。

Research Advances about Low Molecular Weight Glutenin Subunits in Wheat

Low molecular weight glutenin subunits are a component of assembly proteins in the endosperm of wheat and they form intra-molecular disulphide bonds among themselves or with HMW-GS, thereby producing glutenin polymers on which the processing quality of wheat flour dough depends. Because LMWGS are similar in extraction property and electrophoretic mobility to gliadins, their researches has been making a slow progress. In the recent years, the researches about LMW-GS has been becoming a new hotpoint with the development of electrophoresis technology and more and more studies has proved that LMW-GS play an important role in wheat quality. However, the research about LMW-GS has just started in China. This paper summarizes the research situations about the classification and chromosome positioning and structures and the relations of LMW-GS to the quality,and discuses the research problems.