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高分子量麦谷蛋白亚基(HMW-GS)是小麦胚乳中一种具有多态性的蛋白质组分, 在面团中它们可以通过相互之间或与低分子量麦谷蛋白亚基(LMW-GS)之间形成二硫键来组成麦谷蛋白多聚体。由于其在小麦面粉加工所需的粘性和弹力方面具有极其重要的作用, 过去几十年间在小麦加工品质相关蛋白研究方面的工作大多数集中在高分子量麦谷蛋白亚基上。近几年在高分子量麦谷蛋白亚基及其编码基因的鉴定、基因的遗传变异以及不同变异在小麦加工品质中的作用方面进行了大量研究。本文对近几年在HMW-GS领域的研究进展进行综述并且重点讨论HMW-GS的变异及其对小麦品质育种的重要意义。
High molecular weight glutenin subunits (HMW-GS) are a polymorphic protein component of wheat endosperm that can be formed in the dough either between each other or with low molecular weight glutenin subunits (LMW-GS) Disulfide bond to form glutenin polymer. Due to its extremely important role in the viscosity and elasticity required for the processing of wheat flour, the work that has been done on wheat-related protein processing in the past few decades has focused mostly on high molecular weight glutenin subunits. In recent years, a large number of studies have been conducted on the identification of high molecular weight glutenin subunits and their coding genes, genetic variation of genes and the role of different variations in wheat processing quality. This review summarizes recent progress in the field of HMW-GS and focuses on the variation of HMW-GS and its significance for wheat quality breeding.