小麦低分子量麦谷蛋白亚基研究进展

Research Advances about Low Molecular Weight Glutenin Subunits in Wheat

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。

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 LMW-GS 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.