Using A-PAGE and SDS-PAGE methods, the gliadin and HMW-glutenin subunits of 23 local wheat varieties with high resistance to scab were analyzed.
采用A -PAGE和SDS - PAGE方法，对来自不同地方的23个抗赤霉病小麦地方品种的醇溶蛋白和谷蛋白亚基进行了分析。
Therefore, improving the composition and content of HMW glutenin proteins is the main task for wheat quality breeding.
因此，改变小麦中HM w谷蛋白的组成及含量是小麦品质改良的主要内容。
The high molecular weight glutenin subunit(HMW-GS) of 136 local germplasms was analyzed by SDS-PAGE to screen better germplasm resources for quality improvement of wheat in Guizhou.
为了筛选优良的种质资源应用于小麦的品质改良，利用SDS-PAGE技术对贵州省的136份地方种质进行高分子量麦谷蛋白亚基组成分析。
The effects of high molecular weight glutenin subunits (HMW-GS) on quality traits were analyzed, and the QTLs of 19 quality traits were mapped using a population of recombinant inbred lines (RILs).
本研究以RIL群体为材料，分析了HMW-GS对品质性状的影响，并对19个品质性状进行了QTL分子标记定位。
High molecular weight subunits of glutenin (HMW-GS) are the important components in grain storage proteins, which have both qualitative and quantitative effect on quality.
高分子量麦谷蛋白是小麦籽粒储藏蛋白的重要组分，它的组成和数量可以直接影响和决定小麦的加工品质。
Wheat gluten (glutenin) subunits include high molecular weight glutenin subunits (HMW-GS) and low molecular weight subunits (LMW-GS), and HMW-GS relate to the bread properties closely.
小麦籽粒谷蛋白亚基包括高分子量谷蛋白亚基(HMW - GS)和低分子量谷蛋白亚基(LMW -GS)，大量研究表明HMW - GS与面包烘烤品质有密切关系。
In the reductive condition, glutenin can be divided into high molecular weight glutenin (HMW-GS) and low molecular weight glutenin (LMW-GS).
麦谷蛋白在还原条件下分解为高分子量麦谷蛋白亚基(HMW - GS)和低分子量麦谷蛋白亚基(LMW - GS)。
In the reductive condition, glutenin can be divided into high molecular weight glutenin (HMW-GS) and low molecular weight glutenin (LMW-GS).
麦谷蛋白在还原条件下分解为高分子量麦谷蛋白亚基(HMW - GS)和低分子量麦谷蛋白亚基(LMW - GS)。
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