| 小麦胚乳蛋白遗传变异及基因多态性研究进展 |
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| 引用本文： | 刘悦,黎铭,荣联清,陈林.小麦胚乳蛋白遗传变异及基因多态性研究进展[J].江西农业学报,2010,22(12). |
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| 作者姓名： | 刘悦 黎铭 荣联清 陈林 |
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| 作者单位： | 萍乡高等专科学校,江西,萍乡,337000 |
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| 摘 要： | 小麦的品质可分为营养品质和加工品质,其中加工品质主要由小麦胚乳贮藏蛋白决定,小麦胚乳贮藏蛋白主要由麦谷蛋白和麦醇溶蛋白构成。不同小麦品种的蛋白组成、数目都存在较大的差异,小麦基因具有多态性。介绍了小麦胚乳蛋白基因多态性研究进展。这对改良我国小麦品种、提高小麦品质具有积极的指导作用,对物种基因资源的发掘与保护也具有非常重要的意义。
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| 关 键 词： | 小麦 麦谷蛋白 麦醇溶蛋白 遗传多样性 |
Research Progress in Genetic Polymorphism of Wheat Endosperm Proteins |
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| LIU Yue,LI Ming,RONG Lian-qing,CHEN Lin.Research Progress in Genetic Polymorphism of Wheat Endosperm Proteins[J].Acta Agriculturae Jiangxi,2010,22(12). |
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| Authors: | LIU Yue LI Ming RONG Lian-qing CHEN Lin |
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| Abstract: | The quality of wheat can be divided into nutritional quality and processing quality,the processing quality of wheat is mainly determined by wheat endosperm storage proteins which are mainly composed of glutenin and gliadin.There are great differences in protein compositions and protein quantity among different wheat varieties,and wheat endosperm proteins have genetic polymorphism.This paper introduced the research progress in the genetic polymorphism of wheat endosperm proteins. |
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| Keywords: | Wheat Glutenin Gliadin Genetic polymorphism |
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