作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《中国食品学报》 2011年第9期32-35,共4页

摘　　要： 讨论了近年国内外在高分子质量麦谷蛋白亚基(HMW-GS)立体结构与面粉加工品质之间关系的相关解析技术,阐明了HMW-GS立体结构与面粉加工品质之间关系的分子机制,明确了HMW-GS中对加工品质功能起关键作用的功能域结构,为构建具有良好加工品质的小麦新品系提供分子和生物化学基础。 Analytic techniques for the relationship between three-dimensional structure of high molecular weight glutenin subunit（HMW-GS） and flour processing quality in recent years were discussed.The molecular mechanisms of the relationship between three-dimensional structure of HMW-GS and flour processing quality were clarified.The functional domains in HMW-GS for flour processing quality were revealed.These provided molecular and biochemical basis for contructing new wheat genotypes with better processing quality.

关 键 词： 面粉加工 麦谷蛋白 结构 品质

领　　域： [农业科学]