高分子量麦谷蛋白亚基的SDS-PAGE图谱在小麦品质研究中的应用

本实验应用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE),分析了河南72个小麦品种(品系)的高分子量(HMW)麦谷蛋白亚基组成,并测定其蛋白质含量、面筋含量、沉淀值、流变学特性和面包烘烤品质。发现含有 Glu—1 D 5+10亚基的品种一般有好的面粉品质和面包烘烤品质,含有 Glu—1 B 7+8或 Glu—1 A 2~*或 Glu—1 B 7亚基的品种有

The Application of HMW Glutenin Subunits in the Study of Wheats Baking Quality Property

The composition of high molecalar weight(HMW)glutenin subunits of 72 wheatcultivars(lines)grown in Henan Province were studied with the methodof SDS-Polyacrylamide gel electropherogram.The protein and gluten content of flour,rheological properties of dough,and sedimentation value were determined.Thebread-making quality experiment was also conducted in this study.It was discoveredthat the major factor of causing the differences in bread-making quality is the presenceor absence of some of the important HMW glutenin subunits.In genernal,thecultivar with glutenin containing any one of subunits of Glu-1D 5+10,Glu-1B7+8,Glu-1A 2~* and Glu-1B 7 has a good flour and bread-making quality.In addition,the flour that contains glutenin subunit combination of Glu-1A 2~*,Glu-1B7,and Glu-1D 5+10;or combination of Glu-1A 2~*,Glu-1B 7+8,andGlu-1D 5+10;or combination of Glu-1B 7 and Glu-1D 5+10;Or combination of Glu-1B 7+8 and Glu-1D 5+10 would also result in good quality ofbread.Based on differences in the extensibility of the dough containing differentHMW glutenin subunits,a new score system of glutenin subunits has been workedout.This score system which has been demonstrated by cluster analysis is exact and reliable.The flour property and bread-making quality for all cultivars(lines)used in thisstudy were determined by this score system.Results indicate that eight cultivars-CH791,CH 7606,#448 etc,are suitable for bread baking and have high value of utilization,but the rest of the cultivars are poor.