作者：
摘要：<正> Sedimentation values, flour glutenin macropolymer (GMP) contents, composition and contents of high-molecular-weight (HMW) glutenin subunits (GS) of 233 flour samples were determined. Our data indicated that subunit 1 occurred more frequently at Glu-A1 , subunit pair 7 + 8 at Glu-B1 and 2 + 12 at Glu-D1. The significant relationships between Glu-1 quality score and total HMW glutenin content, sedimentation value and GMP content suggested that the composition of HMW-GS affects wheat quality strongly. Moreover, the total content of HMW-GS was correlated with certain quality parameters more significantly. Relationship between subunit 5 + 10 content and breadmaking quality was better than others, but 2 + 12, 7 + 8, 7 + 9 and 4 + 12 also correlated with certain quality parameters significantly. The contents of total HMW-glutenin, x-type subunits and y-type subunits related with sedimentation value, flour GMP content, and Glu-1 quality score more strongly than that of individual subunit or subunit pair. The fl
关键词：Wheat;High-molecular-weight glutenin subunit;Sedimentation value;Glutenin macrop
文献注录：. Composition and Content of High-Molecular-Weight Glutenin Subunits and Their Effects on Wheat Qualit [J]. Agricultural Sciences in China. 2002, 10: 31-36.
报/刊名：《Agricultural Sciences in China》，发表于2002 / 第 10 期。
文献类型： [J] （文献级别：核心刊物）
页码：第 31-36 页 / 共6 页