摘要
小麦蛋白质分为白蛋白、球蛋白、醇溶蛋白和谷蛋白,高分子量的谷蛋白亚基具有遗传多样性,与面包的加工品质有不同程度的关系。采用聚丙烯酰胺凝胶电泳可以很简便地进行小麦品质的评价。
Wheat proteins are classified as albumins, globulins, prolamines and glutenlins. The high molecular weight-glutenin subunits, with polymorphism genetically, are related to bread making quality to different extent. Sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE) is a simple method to evaluate the quality of wheat flour.
出处
《扬州大学烹饪学报》
2005年第2期48-52,共5页
Cuisine Journal of Yangzhou University
