摘要
高分子量谷蛋白亚基作为小麦贮藏蛋白的重要组成部分,其组成和含量对小麦面粉的烘烤品质和加工品质有重要影响。本研究以普通小麦品种小偃22号为材料,采用快速蛋白液相色谱(Fast Protein Liq-uid Chromatograth,FPLC)凝胶过滤来分离高分子量谷蛋白亚基,并从样品浓度、洗脱液和流速3个方面进行了研究,发现将原样品稀释8倍、洗脱液为尿素、流速为0.3 ml/min时洗脱效果最好。
As major components of wheat storage proteins, the compositions and content of high molecular weight glutenin subunit （ HMW - GS） play an important role in wheat baking and processing quality. HMW- GS was separated and analyzed by gel filter with liquid chromatography methods from the common wheat Xiaoyan22. Different concentration, elution and flow rate were studied in this experiment. It was found that the concentration diluted eight times from original concentration was the best. Urea was the best elution and 0. 3 ml/min was the best flow rate.
出处
《山东农业科学》
2009年第5期98-101,共4页
Shandong Agricultural Sciences
基金
国家"十一五"科技支撑计划"粮食丰产科技工程"项目(2006BAD02A09)
