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《Journal of Anhui Agricultural Sciences》 2005-05
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Research on the High Molecular Weight Glutenin Subunits And Industrial Quality of Wheat

CHEN Xiao-juan et al (College of Agronomy, Agricultural University of Hebei,Baoding, Hebei 071000)  
Glutenin is main part of storage proteins of wheat. The bread-making performance of wheat flour largely depends on wheat gluten proteins that give wheat dough unique visco-elastic properties essential for bread-making. The high molecular weight subunits are very related to the industrial quality of wheat .The separating way of HMW-GS, the molecular structure, localization of genes coding for HMW glutenin subunits and nomenclature of HMW-GS, present situation of research on the HMW-GS and industrial quality of wheat were summarized in this paper. The results were as follows: some HMW-GS (e.g 5+10 subunit) were important in industrial quality and food-making properties of wheat cultivars. The more bandings of HMW-GS were in wheat cultivar, the better quality was. The problems at present and what should be done in future were discussed.
【Fund】: 河北省自然科学基金(332304)项目
【CateGory Index】: TS211
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