小麦高分子麦谷蛋白亚基与面粉品质

The Role of HMW Subunits of Wheat Glutenin Ptotein in the Flour Quality

用SDS—PAGE分析了82个中国小麦品种的高分子量(HMW)麦谷蛋白亚基组成,Brabender Farinography对面粉进行粉质测定,发现小麦品质与HMW亚基组成有显著的相关性。根据各条HMW亚基与面粉粉质的关系,对G1u—1各HMW麦谷蛋白亚基进行品质评分,得分较高的有:G1u—1D5+10亚基,G1u—1B7+9亚基、G1u—1AZ~#亚基,与国外小麦品种的分析结果差异较大。每个小麦品种的G1u—1品质得分为其所有HMW亚基得分之和,方差分析发现不同G1u—1品质得分的小麦品种,其粉质特性有极显著差异。从调查的82个小麦品种来看,我国小麦也含有在粉质特性上表现很好的控制G1u—1D5+10亚基合成的基因,但出现频度与国外小麦品种相比要低得多。这可能是我国小麦面粉品质较差的一个原因。

The glutenin protein of 82 home growncultivars were fractionated by SDS-PAGE after reduction. And the HMW-subunits of each glutenin were identified after Payne and Lawrence nomenclature. The flour strength of these tested wheat cultivars were determined on a farinograph dough testing instrument. Based upon the degree of association between these HMW . -subunits and their farinographic performance, several outstanding HMW subunits; Glu 1A2*, Glu 1B 7 + 9, Glu 1D 5+10 were assigned which differs from that of Payne's greatly. And that these HMW-subunits play an importan role to the strength of flour of the wheats, has been statistically proved. But the subunit Glu 1D 5 +10 which is quite common in foreign wheats is less in occurance in the examined wheats. This might account for the inferior quality of most Chinese wheats.