| 小麦高分子量麦谷蛋白亚基研究现状分析 |
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| 引用本文： | 邵云,李春喜,张蓓蓓,李丹丹,姜丽娜,肖长新.小麦高分子量麦谷蛋白亚基研究现状分析[J].湖北农业科学,2006,45(2):245-249. |
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| 作者姓名： | 邵云 李春喜 张蓓蓓 李丹丹 姜丽娜 肖长新 |
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| 作者单位： | 河南师范大学生命科学学院,河南,新乡,453007 |
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| 摘 要： | 小麦高分子量麦谷蛋白亚基(HMW-GS)与小麦品质密切相关,尤其对面包烘烤品质有显著影响.目前,关于HMW-GS的一些优质亚基基因已被标记和克隆,并应用在育种中,从而为小麦品质的改良提供了理论根据.对HMW-GS的结构、分离方法、与小麦品质的关系、在育种中的应用及在我国的分布情况进行了综述,并对应用分子生物学技术和栽培农艺措施共同改善我国HMW-GS分布及含量的前景进行了展望.
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| 关 键 词： | 小麦 高分子量麦谷蛋白亚基(HMW-GS) 结构 分离方法 品质 |
| 文章编号： | 0439-8114(2006)02-0245-05 |
| 收稿时间： | 01 2 2006 12:00AM |
| 修稿时间： | 2006年1月2日 |
Analysis on Present Research Situation about High Molecular Weight Glutenin Subunits in Wheat |
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| SHAO Yun,LI Chun-xi,ZHANG Bei-bei,LI Dan-dan,JIANG Li-na,XIAO Chang-xin.Analysis on Present Research Situation about High Molecular Weight Glutenin Subunits in Wheat[J].Hubei Agricultural Sciences,2006,45(2):245-249. |
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| Authors: | SHAO Yun LI Chun-xi ZHANG Bei-bei LI Dan-dan JIANG Li-na XIAO Chang-xin |
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| Institution: | College of Life Sciences, Henan Normal University, Xinxiang, 453007, Henan,China |
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| Abstract: | The high molecular weight glutenin subunits(HMW-GS) were related to the wheat quality,especially to the baking quality of wheat bread.At the present time,these genes of some good subunit had been marked and cloned,which was applied in the breeding to improve the wheat quality.Concerning HMW-GS,the structure of gene,the separation method,the influence to the quality,the application in the breeding and the distribution in our country were described.And the prospects were analyzed of using bio molecular method and the agronomy measure to improve the distribution and the content of HMW-GS in China. |
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| Keywords: | wheat HMW-GS structure separation method quality |
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