麦谷蛋白

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。

The importance of durum in world markets is reflected in the protein composition, ie., gliadins which contribute to dough extensibility and glutenins which contribute to dough elasticity within the gluten protein matrix.

世界市场上多伦小麦的重要性体现于蛋白质组成，即麦醇溶蛋白有助于面团的延展性和麦谷蛋白有助于面筋蛋白质基质中面团的弹性。

The structure and properties of gliadin and glutenin in the wheat gluten powder are summarized.

较全面的概述了谷朊粉中麦醇溶蛋白、麦谷蛋白的结构和性质，介绍了谷朊粉在工业和非工业领域的应用，提出了谷朊粉研究的方向，同时展望了谷朊粉在工业领域的发展前景。

When you add water to wheat flour, water molecules combine with two proteins, gliadin and glutenin, to form gluten.

当你在小麦面粉中加入水，水分子会和麦胶蛋白和麦谷蛋白结合，形成面筋。

The composition and structure of vital wheat gluten,which contains the glutenin and gliadin subunits ,were reviewed in great detail in the paper.

详细介绍了小麦面筋蛋白中麦谷蛋白和醇溶蛋白的亚基组成和结构，以及各亚基与面团品质的关系。

About 75% glutenins components are low-molecular-weight glutenin subunits, It is important for wheat quality.

低分子量麦谷蛋白在麦谷蛋白中约占75，对小麦品质具有重要的作用。

The relaxation behaviour was measured for gluten protein and its subtractions,i.e.crude gliadin,soluble glutenin and gel protein from Hereward flour.

松弛实验用于测定从英国Hereward面粉中得到的面筋蛋白和它的亚组分：麦醇溶蛋白、麦谷蛋白以及胶蛋白的流变性质。

Wheat gluten was a kind of mixture of nature proteins separated from the deep process of wheat, which was named as vital mucedin and composed of gluten in and gliadin.

小麦谷朊粉又名活性面筋粉，富含麦谷蛋白、醇溶蛋白，是小麦深加工过程中分离出来的一种优质天然蛋白制品。

Trans- formants were identified by PCR using the specific primer of high molecular weight glutenin subunit 14 gene.

采用花粉管通道法，将小麦高分子量麦谷蛋白14亚基基因导入洛阳8716、陕354、陕893、小偃107和陕1505种不含该亚基的小麦品种中，转化后代在大田播种出苗后，利用小麦高分子量麦谷蛋白14亚基基因特异性引物进行PCR检测，分析其转化率。

Composition of low molecular weight glutenin subunits and gliadins were investigated with thirty common wheat cultivars which are widely grown in Shangdong province. In our study we used acid polyacrylamide gel electrophoresis and SDS-polyacrylamide gel electrophoresis, analysed Sedimentation test, Protein content, Mixing time, Stability, Max-resistance to extension, Farinograph Quality Number and Extensogram area of the 30 common wheats. They have close relationship with the technology properties of noodle wheat cultivars.

本研究通过酸性聚丙烯酰胺凝胶电泳和SDS-聚丙烯酰胺凝胶电泳，分析了30个山东省种植面积较大且具有部分代表性的普通小麦品种的低分子量麦谷蛋白亚基和醇溶蛋白组成，测定了30个品种的蛋白质含量、沉淀值、面团形成时间、稳定性、粉质评价值、最大拉伸阻力和拉伸曲线面积等面粉及面团主要品质性状，分析了低分子量谷蛋白亚基和醇溶蛋白组成与面条小麦品质性状的关系。

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。