| 低分子量麦谷蛋白亚基研究进展（摘要） |
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| 引用本文： | 武晓蓓.低分子量麦谷蛋白亚基研究进展（摘要）[J].农业科学与技术,2011,12(2):183-187,194. |
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| 作者姓名： | 武晓蓓 |
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| 作者单位： | 安徽农业大学校长办公室,安徽合肥,230036 |
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| 摘 要： | 低分子量麦谷蛋白（LMW-GS）占总的小麦谷蛋白的40%,是小麦品质改良的主要目标之一。就LMW-GS的分类、LMW-GS编码基因染色体位点及结构特点、LMW-GS多肽链组成、Genbank注册的基因及分子标记的开发、不同LMW-GS对加工品质的影响等几个方面进行了系统论述,为低分子量麦谷蛋白亚基用于小麦品质改良提供了理论基础。
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| 关 键 词： | 小麦 低分子量麦谷蛋白亚基 基因 品质 |
Advances in Low-Molecular-Weight Glutenin Subunits |
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| WU Xiao-bei.Advances in Low-Molecular-Weight Glutenin Subunits[J].Agricultural Science ＆ Technology,2011,12(2):183-187,194. |
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| Authors: | WU Xiao-bei |
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| Institution: | WU Xiao-bei Anhui Agricultural University,Hefei 230036 |
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| Abstract: | The low-molecular-weight glutenin subunits(LMW-GS)account for 40% of gross glutenins of wheat,usually used as a major indicator for wheat quality improvement.Here,I comprehensively reviewed the advances in LMW-GS from their classification,coding gene loci on chromosomes and structural features,polypeptide chains composition,gene sequences accessed in Genbank,molecular markers saturation level,and their impacts on wheat process quality,in order to provide a theoretical basis for the utilization of LMW-GS in genetic improvement of wheat quality. |
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| Keywords: | Wheat LMW-GS Gene Quality |
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