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采用SDS -PAGE和APAGE方法对四川 3个不同品质特性的小麦品种在不同收获期、不同发芽程度以及杂种F1的醇溶蛋白和谷蛋白亚基进行分析 ,结果表明 :①高分子谷蛋白亚基的组成虽然在小麦的品质上起着重要作用 ,但仍然受到醇溶蛋白和低分子谷蛋白组成的影响。具 5 + 10亚基的小麦品种不一定具有优良的面包烘烤品质 ;②无论醇溶蛋白还是谷蛋白 ,杂种F1的带型呈共显性遗传 ;③在较为正常的收获期内 ,收获时间或轻度发芽的种子对贮藏蛋白的组成无影响。
SDS-PAGE and APAGE were used to analyze the sprouting and germination of three wheat cultivars with different quality characteristics in Sichuan at different harvesting stages and hybrid F1. The results showed that: (1) high molecular weight glutenin subunits Although its composition plays an important role in the quality of wheat, it is still influenced by the composition of gliadin and low-molecular-weight gluten. Wheat cultivars with 5 + 10 subunits do not necessarily have excellent bread baking quality; ② Whether gliadin or gluten, the F1 hybrids were co-dominant; ③ in the more normal harvest period, the harvest time Or slightly germinated seeds had no effect on the composition of the storage protein.