查询词典 glutenin

The accumulation of glutenin subunits is in parabola and its peak is at 20-25 days after anthesis

谷蛋白亚基积累过程呈抛物线型，峰值出现在开花后20-25天。

A special PCR primer was used to investigate polymorphism of y type high molecular weight glutenin subunit genes in common wheat, spelt wheat and Triticum compactum.

采用PCR方法对普通小麦、斯卑尔脱小麦及密穗小麦在Glu A1、Glu B1和Glu D1位点上 y型高分子量谷蛋白亚基基因的多态性进行了分析。

The properties of isoelectric points of high-molecular-weight glutenin subunits in five varieties of common wheat and one variety of durum wheat were studied by two double-way electrophoresis techniques, IEF×SDS-PAGE and NEPEGE×PAGE.

运用IEF×SDS-PAGE和NEPEGE×PAGE2种双向电泳技术对5个普通小麦品种和1个硬粒小麦品种的高分子量麦谷蛋白亚基等电点的特性进行了研究。

Furthermore, the superior cooking quality of pasta products that are made with durum is linked to the high glutenin-gliadin ratio or high percentage of insoluble proteins.

此外用多伦小麦制成的、具有优异烹调特性的食用面糊新产品是与麦谷蛋白-麦醇溶蛋白的高比率或不可溶解蛋白质的高百分比率紧密联系。

In this article, we developed a rapid method for quantitative of glutenin macropolymer and soluble glutenin protein largely based on the new 1-propanol extracting technique.

在新的蛋白质丙醇分离提纯方法的基础上，建立了快速测定谷蛋白大聚合体和可溶性谷蛋白聚合体的分析方法。

It shows that protein content is the base factor for good breadmaking quality,but the relative content of gluten,especially the high-molecular-weight glutenin subunit and glutenin macropolymer are more important for bread-making quality.

与粗蛋白含量相比，谷蛋白的相对含量，尤其是高分子量谷蛋白亚基的相对含量及谷蛋白大聚合体的相对含量对面包烘烤品质的影响更大。

Study on glutenin subunits,GMP content and their relationships with(T.aestivum L.)With the analysis of high and low glutenin subunits of common wheat(Triticum aestivum L.)in China,the correlations between glutenin compositions,glutenin macropolymercontentand breadmaking quality were studied.Also a rapid and efficient detection method of geneticpolymorphism at Glu-D1y loci in wheat was established using polymerase chain reaction.

分析了100份小麦农家品种和241份育成品种的高、低分子量谷蛋白亚基的组成以及有关的品质性状，研究了高分子量谷蛋白亚基频率的变化，用单向一步SDS-PAGE的方法分离LMW-GS，并对我国小麦品种进行初步分类；在亚基水平上研究了不同的亚基或亚基组合对品质性状的影响；在聚合体水平上研究了谷蛋白大聚合体的含量与其他烘烤品质性状的相关性及其在面包体积预测中所起的作用；在基因水平上利用PCR技术研究了1D染色体上控制y-型谷蛋白亚基的Glu-Dly位点基因的多态性。

The 1-propanol/biuretium flour protein fractionation procedure based on the differential solubility of wheat flour protein in different aqueous solutions of 1-propanol yields three protein fractions, one monomeric in nature and two polymeric fractions corresponding to soluble glutenin, insoluble glutenin. Quantitative of the fraction was made with improved biuret reaction.

丙醇—双缩脲改良测定法用不同浓度的丙醇溶液将小麦面粉蛋白质分离为功能截然不同的单体蛋白、可溶性谷蛋白和不可溶性谷蛋白三部分，然后通过改良双缩脲测定法对不同组分进行定量分析。

The authors determined glutenin protein,soluble in acid glutenin protein, surplus protein content in 21 species of wheat and indexes of rheological characteristics and made sedimentation and bread baking test. By using stepwise regression and path analysis methods,it was further proved that prediction of bread baking quality of wheat by Surplus protein content is more precise than that by sedimentaion and approximately equal to that by the score of flour. So the authors suggest that the direct selection of ...

本试验测定了21个小麦品种的几种蛋白含量以及流变学特性指标，作了沉淀试验和面包烘烤试验，借助于逐步回归分析和通径分析方法，进一步验证了用剩余蛋白含量预测小麦烘烤品质与评价值相当，比沉淀值准确的结论，并建议在小麦品质育种及面包烘烤品质分析中，加强对剩余蛋白含量的直接选择。

The results indicated that AX interacted with glutenin by covalently bond FA to tyrosine of glutenin.

结果表明AX与面筋蛋白的相互作用主要是由AX分子侧链上的阿魏酸与麦谷蛋白分子上的酪氨酸基团相互作用引起的。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。