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通过SDS-PAGE方法回收纯化小麦高分子量谷蛋白亚基1Ax1、1Dx5、1Dy10、1Bx7、1By8和1By9,然后利用微量配粉方法将单个亚基分别添加到对照“京411”面粉中,经过揉混仪分析单个亚基对揉面特性的影响,进而确定各个亚基的功能特性。根据揉面时间、稳定时间等参数的变化,6个小麦高分子量谷蛋白亚基对面粉品质的影响表现为1Dy10>1Ax1>1Dx5>1By8>1Bx7>1By9。研究结果表明,通过揉混仪进行体外配粉检测是快速鉴定高分子量谷蛋白亚基功能的一种有效方法。
Purified wheat high molecular weight glutenin subunits 1Ax1, 1Dx5, 1Dy10, 1Bx7, 1By8 and 1By9 were recovered by SDS-PAGE method. Then single subunits were added to the control “Jing 411” The effect of individual subunits on the properties of the dough surface was analyzed by kneader to determine the functional properties of each subunit. According to the changes of parameters such as kneading time and settling time, the effect of 6 high molecular weight glutenin subunits on flour quality showed 1Dy10> 1Ax1> 1Dx5> 1By8> 1Bx7> 1By9. The results showed that the in vitro powder blending detection by kneading instrument is an effective method to rapidly identify the function of high molecular weight glutenin subunits.