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一、引言小麦是世界上最重要的粮食作物之一,其籽粒贮藏蛋白是世界上许多人的食物及重要的蛋白质来源,对小麦籽粒贮藏蛋白的研究同人们的营养和健康息息相关。对贮藏蛋白的分类现在一般仍沿用 Osborne 的方法,即按其在不同溶剂中的溶解性分为4种:谷蛋白(Glu-telins),醇溶蛋白(Gladins),清蛋白(Glo-bulins)和白蛋白(Albumins)。过去的研究表明,贮存蛋白是多种蛋白质组分的聚合体,尤其是醇溶蛋白,据双向电泳的研究,它至少是由50余种蛋白质成分所组成,具有多态性
I. INTRODUCTION Wheat is one of the most important food crops in the world. Its grain storage protein is the food and important source of protein for many people in the world. The research on wheat grain storage protein is closely related to people’s nutrition and health. The classification of storage proteins is now generally followed by Osborne’s method, which is divided into four by their solubility in different solvents: Glu-telins, Gladins, Glo-bulins, And Albumins. Past studies have shown that the storage protein is a polymer of a variety of protein components, especially gliadin, according to two-dimensional electrophoresis, which is composed of at least 50 kinds of protein components, with polymorphism