期刊文献+

不同储藏条件下小麦蛋白质变化研究 被引量:18

STUDY ON THE CHANGE OF WHEAT PROTEINS STORED UNDER DIFFERENT CONDITIONS
原文传递
导出
摘要 利用凝胶过滤及十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)技术研究了小麦在40℃和自然室温储藏条件下蛋白质的变化。结果表明,在不同条件下储藏,蛋白质总含量未变,但储藏过程中盐溶、醇溶蛋白提取率降低,麦谷蛋白提取率逐渐增加。盐溶、醇溶蛋白部分解聚,低分子量麦谷蛋白亚基进一步交联。 The change of wheat proteins stored under different conditions(At a temperature of 40℃ and ambient temperature)was investigated by means of gel filtration and SDS PAGE techniques.The results showed that the total protein content of wheat did not change under different conditions,but the extraction rate of gliadins and salt soluble proteins declined,that of glutenins increased.It was caused by breaking of some gliadins and salt soluble proteins or by further linkage of low molecular weight glutenins.Furthermore,the subunits of high molecular weight glutenin relative to the rheological characteristic of wheat dough increased.
出处 《郑州粮食学院学报》 1997年第4期72-76,共5页 Journal of Zhengzhou Institute of Technology
关键词 小麦 储藏 蛋白质 提取率 wheat storage proteins extraction rate change
  • 相关文献

参考文献2

二级参考文献1

  • 1T. Burnouf,R. Bouriquet. Glutenin subunits of genetically related European hexaploid wheat cultivars: Their relation to bread-making quality[J] 1980,Theoretical and Applied Genetics(3-4):107~111

共引文献10

同被引文献199

引证文献18

二级引证文献167

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部