高分子质量谷蛋白亚基与小麦加工品质的关系

摘要

小麦胚乳中的谷蛋白是由高分子质量谷蛋白亚基（HMW—GS）和低分子质量谷蛋白亚基（LMW—GS）通过二硫键而形成的大小不同的聚合体。近年来的研究表明，小麦胚乳谷蛋白大聚体（GMP）含量与小麦面团特性、面包体积等多项品质指标高度相关，而HMW—GS也是通过亚基类型和含量的变化影响形成聚合体的数量、大小和分布，间接影响小麦加工品质。因此，本文简要综述了编码HMW—GS的不同基因位点及位点上的亚基与面团品质及焙烤品质的关系。%Glutenin in wheat endosperm is a polymer with different sizes combined by HMW-GS and LMW-GS through disulphide bonds. The content of Glutenin macropolymer is highly related to dough quality,bread volume and so on in recent studies,whose content,size and distribution are affected by the type and content of HMW-GS. According to the above,the relationship between different HMW-GS subunits,locus and dough quality and baking quality was reviewed in this paper.