用十二烷基硫酸钠聚丙烯酰胺电泳和等电点聚焦法分析了22个不同花生栽培品种和品系(以下简称品系—译者)的种子蛋白质。电泳谱带的比较发现,烫漂程度差的大多数品系含有36K道尔顿的主要多肽,其种皮紧粘着子叶。这种多肽是否是花生烫漂程度差的直接原因尚不清楚。无论如何,这种特性即36K多肽出现与不出现,可以用作花生烫漂程度的可靠标志物,也可视为评价以加工为目的的花生品质的一个重要标准。 The seed proteins of 22 different peanut cultivars and lines (hereinafter referred to as lines) were analyzed by sodium dodecyl sulfate polyacrylamide electrophoresis and isoelectric point focusing method. Electrophoretic band comparisons revealed that most of the strains with poor blanching included the major 36K Dalton polypeptide, with the seed coat adhering to the cotyledon. Whether this polypeptide is the direct cause of the poor peanut blanching is unclear. However, this characteristic, the presence and absence of the 36K polypeptide, can be used as a reliable marker of peanut blanching and can be considered as an important criterion for evaluating the quality of processed peanuts.