The extractions of glutenin and gliadin from vital wheat gluten were investigated.

以谷朊粉为原料,提取了麦谷蛋白和麦醇溶蛋白.

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It is reported that swelling index of glutenin ( SIG ) of flour can reflect the flour quality.

据报道谷蛋白溶涨指数 ( SIG ) 可以很好的反映面粉加工品质.

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The correlation between glutenin and bread making quality of common wheat was studied in this paper.

用统计分析的方法研究了小麦谷蛋白亚基的不同等位基因变异对烘烤品质性状的影响.

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The low molecular weight glutenin subunit ( LMW - GS ) is the main component of wheat gluten.

小麦贮藏蛋白中的高、低分子量谷 蛋白 亚基是决定小麦面粉品质优劣的重要因素.

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The number of functionally superior HMW glutenin subunits identified in common wheat is very limited.

而在栽培小麦中所发现的优质高分子量麦谷蛋白亚基的类型并不多.

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The protein content of wheat is and wheat proteins mainly contain gliadin and glutenin.

小麦蛋白质的含量为12.1%,主要是麦胶蛋白和麦谷蛋白.

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