小麦受赤霉病菌侵染后蛋白质成分的变化

本文报道了受赤霉病菌轻度与中度侵染的小麦籽粒蛋白质含量与组分的变化。研究结果表明，轻度与中度侵染麦粒的总蛋白质含量，盐溶性蛋白及谷蛋白组分的含量均低于相应的正常麦粒；但谷蛋白含量比盐溶性蛋白含量降低更显著，麦谷蛋白亚基的ＳＤＳ－ＰＡＧＥ电泳图谱亦发生了显著变化，中度侵染籽粒的麦谷蛋白亚基发生了程度不同的缺失。

CHANGES IN PROTEIN COMPONENTS OF WHEAT GRAIN INFECTED WITH F. GRAMINEARUM

This paper reports the changes in protein content and components of wheat grain which was lightly or moderately infected with F.graminearum. The result shows that content of protein, the amounts of salt-soluble proteins and glutenin fractions is lower than that of normal kernels.But the amounts of total glutenin fraction, compared with that of normal kernels, decreased significantly more than the amounts of salt-soluble protein in lightly or moderately infected kernels. The SDS-PAGE patterns of glutenin subunit was changed significantly. It is evident that those moderately infected kernels show fewer HMW glutenin subunits, comparing with normal kernels.