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燕麦的成分分析及其开发和利用 被引量:1

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机构地区 齐齐哈尔大学
出处 《黑龙江日化》 1998年第3期50-50,52,共2页
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  • 1Kolster P,Kreehting C F,van Gelder W M J. Quantification of individual high molecular weight subunits of wheat glutenin SDS-PAGE and scanning densitometry[ J ]. Journal of Cereal Sci, 1991,15:49 - 61.
  • 2Gupta R B, Shepherd K W. Two-step one-dimensional SDS-PAGE analysis of LMW subunits of glutenin. I . Variation and genetic control of the subunits in hexaploid wheat[ J]. Theor Appl Genet, 1990,80 : 65 - 74.
  • 3Nagamine T, Kai Y ,Takayama T, et al. Allelic variations of glutenin subunit loci Glu-1 and Glu-3 in southern Japanese wheat and their effects on dough and gluten properties [ J ]. J Cereal Sci, 2000,32 : 129 - 135.
  • 4Nieto-Taladriz MT, Perretant M R, Bouguennee A. Effect of glladins and HMW and LMW subunits of glutenin on dough properties in the F6 recombinant inbred lines from a bread wheat cross[J]. Theor Appl Genet, 1994,88:81 - 88.
  • 5Luo C,Griffin WB,Brandlard G,et al. Comparison of low and hish molecular weight wheat glutenin allele effects on flour quality [ J ]. TheorAppl Genet,2001,102 : 1088 - 1098.
  • 6PAYNE P I. Genetics of wheat storage protein and the effect of allelic variation in bread making quality [J]. Ann Rev Plant Physical, 1987,38:141 - 153.
  • 7Payne P I. The genetics basis of bread-making quality in wheat[J].Aspects Appl Biol, 1987 ( b), 15:79.
  • 8Gupta R B, Paul J G, CornishG B, et al. Allelic variation at glutenin s ubunit and gliadin loci, Glu-1, Glu-3, and Gli-1 of common wheats: I. Variation and genetic control of the subunit in hexapliod wheats [J].Theor Appl Genet,1994,80:65.
  • 9Gupta R B, Macritchie F. Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3,and Gli-1 of common reheats: II. Biochemical basis of the allelic effects on dough properties [J].J Cereal Sci. , 1994,19:65.
  • 10Gupta R B, Shepherd K W. Two-step one-dimensional SDS-PAGE analysis of LMW subunits of glutenin. I . Variation and genetic control of the sabunits in hexaploid wheat [J]. Theor AppI Genet, 1990,80:65 -74.

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