小麦种子贮藏蛋白质研究进展

The progress of study on wheat seed storage proteins

小麦醇溶蛋白组成可以作为小麦品种鉴定的指纹图谱 ,其分离方法有酸性电泳、反相高压液相色谱 (RP- HPLC)和毛细管电泳 (CE)等手段 ,3种方法相互补充 ,而 CE分辨率最高。对醇溶蛋白酸性电泳条件的改良和完善仍在进行中 ,利用最新的分离技术对小麦醇溶蛋白基因进行染色体定位和遗传行为分析是近年来醇溶蛋白研究的另一领域。小麦高分子量麦谷蛋白亚基 (HMW- GS)与小麦面包烘烤质量密切相关 ,关于它的研究目前主要集中在 3个方面 :对各个迁移率较近的亚基进行快速、准确分离方法的研究 ,HMW- GS与小麦面包烘烤质量关系的研究和通过基因工程来改良小麦的品质、提高面粉的加工特性等。低分子量麦谷蛋白 (LMW- Glutenin)影响小麦面粉的特性 ,截止目前已经获得了 1 7个该基因的克隆 ,并对其基因结构进行了描述。有些低分子量麦谷蛋白亚基 (LMW- GS)加入碱性面粉后改变了面筋的性质。报道了小麦醇溶蛋白、高分子量麦谷蛋白亚基 (HMW- GS)、低分子量麦谷蛋白亚基 (L MW- GS)

Wheat gliadins composition can be regarded as finger print for varietal identification.The method of isolation and identification for wheat gliadin are SPAGE,RP HPLC and CE techniques,three of them are complementary,CE is the most powerful tool.The research on modification of APAGE technique is still another active aspect.The research on chromosomal location of gliadins gene by CE technique is being carried out.HMW GS is related to wheat bread making quality,the present research is mainly focused on three fields,fast and accurat separation for HMW GS,relationship between bread making quality and HMW GS composition and improvement of wheat flour technological properties by gene engineering.So far,17 clones of LMW Glutenin have been obtained,description of gene structure was performed.Certain LMW GS incorporated into base flour changed properties of dough.This paper reviewed the latest progress about research on gliadin,HMW GS,LMW Glutenin and LMW GS.