对小麦高Mr谷蛋白亚基与来自黑麦的类似蛋白质的结构特性进行了比较研究。用2个黑麦品种（Danko和Halo）和1个小麦品种（Rektor）的脱脂面粉分离高Mr亚基，分离方法是，先在60℃还原条件下用50％（v／v）的丙醇溶液提取，然后用60％（v／v）的丙醇溶液使之沉淀。层析出来并冻干的亚基的含量，Danko、Halo和Rekter分别为0．33％、0．32％和0．91％（占脱脂面粉的重量百分数）。SDS-PAGE分析表明，2个黑麦品种均至少含有5个亚基，它们的迁移率相当于小麦的x型亚基。RP-HPLC分离结果表明，2个黑麦品种在亚基的定性组成上无差异，但亚基的数量比例不同。黑麦亚基的表面疏水性明显地比小麦亚基的低。黑麦各亚基和小麦各亚基的氨基酸组份密切相关，二者中的Glx、甘氨酸（Gly）和脯氨酸（Pro）含量均很高，但与小麦亚基相比，黑麦亚基中的Glx含量要低一些，百胱氨酸（Cys）含量较高。黑麦和小麦工基对面筋强度的贡献差异很大，将用溴化钾再氧化后的小麦亚基加入标准小麦面粉，面筋强度明显提高，而将再氧化后的黑麦亚基加入同样的小麦面粉，效果则正好相反。 The structural characteristics of wheat high Mr gluten subunits and similar proteins from rye were compared. The high Mr subunit was isolated using two rye varieties (Danko and Halo) and one defatted flour from Rektor by separating the cells with 50% (v / v) propanol The solution was extracted and then precipitated with 60% (v / v) propanol solution. The amount of subunits that had been chromatographed and lyophilized was 0.33%, 0.32% and 0.91%, respectively, based on the weight percentage of skim flour, Danko, Halo and Rekter. SDS-PAGE analysis showed that the two rye cultivars all contained at least five subunits, and their mobility was equivalent to the x-type subunit of wheat. The result of RP-HPLC showed that the two rye cultivars had no difference in the qualitative composition of subunits, but the number of subunits was different. The surface hydrophobicity of rye subunits is significantly lower than that of wheat subunits. The amino acid composition of each subunit of rye and each subunit of wheat is closely related, and Glx, Gly and Pro contents of the two are very high, but compared with wheat subunits, The Glx content in the base is lower and the content of cystine (Cys) is higher. The contribution of rye and wheat foundations to gluten strength varies widely. The addition of standard wheat flour to the wheat subunits reoxidized with potassium bromide increases the gluten strength significantly, whereas the reoxidized rye subunits add the same Wheat flour, the effect is exactly the opposite.