小麦高分子量谷蛋白亚基缺失品质效应研究进展

高分子量谷蛋白亚基（high-molecular-weight glutenin subunits,HMW-GS）是小麦籽粒贮藏蛋白的重要组成成分,其数量和质量与品质密切相关。聚合优质HMW-GS可改良强筋小麦制品面包品质,相反HMW-GS缺失可能在弱筋小麦制品饼干、糕点或其他特色食品品质改良上具有重要应用价值。本文从小麦HMW-GS缺失的类型和机制、贮藏蛋白组分和蛋白体发育、面粉和面团品质效应以及食品加工品质改良等方面进行了综述,分析了当前小麦HMW-GS缺失研究利用中存在的问题,并对未来研究方向进行了展望。

Review on the Effects of High-Molecular-Weight Glutenin Subunit Deletions on Wheat Quality

High-molecular-weight glutenin subunits (HMW-GSs) are important components of storage protein in wheat grains. Wheat quality is directly influenced by composition and quantity of HMW-GSs. People generally attach importance to the improvement of bread quality of strong gluten wheat products by polymerization of high-quality HMW-GSs. On the contrary, the HMW-GS deletions may provide an important application value for improvement of biscuit and pastry of weak gluten wheat products or other traits food quality. In this paper, the types and mechanisms of HMW-GS deletions and the effects of HMW-GS deletions on storage protein components, development of protein body, flour and dough quality, and improvement of food processing quality are reviewed. Besides, the problems in current research and utilization of HMW-GS deletions are analyzed, and the future research directions are prospected.