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
