小麦谷蛋白研究进展

Research progress in wheat glutenin

全面了解小麦麦谷蛋白亚基的遗传、生化特性及与烘烤品质的关系 ,有助于小麦品质的改良和研究。本文综述国内外对小麦麦谷蛋白亚基的遗传、多态性、基因表达、结构、分子特征及与小麦品质的关系等方面的研究 ,提出引入优质亚基 ,改善小麦品质的可行性。

It is important for improving wheat quailty to comprehensively understand the inheritance,chemical characters of glutenin subunits and the relationship to the baking quailty.This paper provides a universal view on the glutenin subunits of wheat in genetic,polymorphism,gene expression,structure,molecular characterization,the correlation to the wheat quality,as well as the feasibility of improvement of the wheat quality through introducing the glutenin subunits with high quality.