小麦醇溶蛋白的研究进展

Advance on the Study of Wheat Gliadins

小麦醇溶蛋白是小麦种子的主要贮藏蛋白之一,本文综述了它的分子特征、结构和基因定位,对其对面粉性质的影响、面包性质的影响、面团疏水性和流变学性质的影响进行了重点讨论,并对及其研究方法进行了总结。

Wheat gliadins are one of the storage protein of wheat. Its molecular characterization, structure and gene location was reviewed, its effect on the properties of flour and bread, hydrophobic and theological properties of dough was discussed, and at the end, its research methods were summarized.