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首页> 外文会议>International Workshop on Gluten Proteins >BIOCHEMICAL ANANLYSIS OF GLUTEN-FORMING PROTEINS IN A DOUBLE HAPLOID POPULATION OF BREAD WHEAT AND THEIR RELATION TO DOUGH EXTENSIBILITY
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BIOCHEMICAL ANANLYSIS OF GLUTEN-FORMING PROTEINS IN A DOUBLE HAPLOID POPULATION OF BREAD WHEAT AND THEIR RELATION TO DOUGH EXTENSIBILITY

机译：双倍单倍体群体面包小麦群体形成蛋白质蛋白的生化分析及其与面团可伸展性关系

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The storage proteins of wheat play a key role in determining the unique viscoelastic properties of wheat flour dough. The effect on dough strength and stability of allelic composition and amounts of individual glutenin alleles is well known. Less information is available about the effect of storage proteins and especially those of LMW glutenin subunits on dough extensibility. Due to their complexity and heterogeneity, low molecular weight glutenin subunits have been studied to a lesser extent than HMW-GSs in hexaploid wheat. Genetic studies have indicated that LMW-GSs are encoded by genes located at the Glu-3 loci on the short arm of the homoeologous group 1 chromosome (Glu-A3, Glu-B3 and Glu-D3, respectively). Gliadin alleles located at the Gli-1 loci show tight linkage to LMW-GSs. The improved protein separation techniques and biotechnological tools provide more information about the complexity of Glu-3/Gli-l complex loci. LMW-GS are present in the flour at about three times the level of HMW-GS. Earlier results indicate that the amount of polymeric glutenin fraction, especially those of the smaller polymeric proteins has strong effect on dough extensibility. Information provided by HPLC techniques may serve as important part in understanding the genetic background of dough extensibility.
机译：小麦的储存蛋白在确定小麦面粉面团的独特粘弹性特性方面发挥着关键作用。众所周知，对等强度和等位基因组成的稳定性和单个谷蛋白等位基因的影响。较少的信息可用于储存蛋白质的影响，尤其是LMW谷蛋白亚基对面团可伸缩性的影响。由于它们的复杂性和异质性，已经研究了低分子量的谷蛋白亚基在六倍体小麦中的HMW-GSS的程度较小。遗传学研究表明，LMW-GSS通过位于染色体的短臂上位于Glu-3位点的基因编码（分别分别是Glu-A3，Glu-B3和Glu-D3）的基因。位于GLI-1基因座的Gliadin等位基因显示出与LMW-GSS的紧密联系。改进的蛋白质分离技术和生物技术工具提供了有关Glu-3 / Gli-L复合物座的复杂性的更多信息。 LMW-GS在面粉中存在于HMW-GS水平的三倍。前面的结果表明聚合物谷蛋白级分的量，尤其是较小的聚合物蛋白的量对面团可伸展性具有很强的影响。由HPLC技术提供的信息可以作为理解面团可扩展性遗传背景的重要组成部分。

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