The gliadin and glutenin were closely related to sedimentation value.
麦醇蛋白和麦谷蛋白与沉淀值的关系十分密切。
The extractions of glutenin and gliadin from vital wheat gluten were investigated.
以谷朊粉为原料，提取了麦谷蛋白和麦醇溶蛋白。
Cross breeding should be used for raising glutenin content and insoluble protein content.
利用常规育种提高麦谷蛋白含量和剩余蛋白含量是可行的。
It was also proved by the same glutenin and gliadin patterns among different TKL1 plants.
谷蛋白、醇溶蛋白检测发现，TKL1不同植株带型一致。
It is reported that swelling index of glutenin (SIG) of flour can reflect the flour quality.
据报道谷蛋白溶涨指数(SIG)可以很好的反映面粉加工品质。
The seed storage proteins in wheat consisted of wheat gliadin proteins and glutenin proteins.
小麦籽粒贮藏蛋白由醇溶蛋白和谷蛋白组成。
The protein content of wheat is 12.1 % and wheat proteins mainly contain gliadin and glutenin.
小麦蛋白质的含量为12.1%，主要是麦胶蛋白和麦谷蛋白。
The monomeric protein and soluble glutenin play an important role for the flour and noodle color.
单体蛋白和可溶性谷蛋白对于面粉、面条色泽影响较大。
Therefore, it is necessary to isolate LMW glutenin homologous genes from wheat wild relative species.
因此， 进行近缘属物种低分子量谷蛋白基因的研究是非常必要的。
The glutenin and total protein content were increased with increasing nitrogen and phosphorus application.
增施氮、磷肥使谷蛋白和总蛋白含量有所增加。
The correlation between glutenin subunits and bread making quality of common wheat was studied in this paper.
全面了解小麦麦谷蛋白亚基的遗传、生化特性及与烘烤品质的关系，有助于小麦品质的改良和研究。
The use potassium as base stage fertilizing can increase the starch content but glutenin and zein contents decline.
钾肥一次性做基肥施入，可提籽粒高淀粉含量，但谷蛋白和醇溶蛋白含量降低。
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 swelling index of glutenin (SIG) in flour from different mill flow systems during wheat flour milling was detected.
测定了小麦制粉过程不同粉路系统中面粉的谷蛋白溶涨指数(SIG)。
Even if the chewing gum is swallowed, the gum base of the gliadin and glutenin can be digested, thus not harming the health.
它即使被咽下用麦胶蛋白和麦谷蛋白做的胶基也能被消化掉，不致于危害健康。
The content of four protein composition of winged bean protein was determined, which is albumin, globulin, gliadin, glutenin.
测定了四棱豆蛋白的四种组成蛋白即清蛋白、球蛋白、醇溶蛋白、谷蛋白的含量。
The results presented here give a reference to isolate LMW glutenin gene from Taenitherum, as well as other wheat wild relatives.
此研究结果对从带芒草属以及其他小麦近缘属物种中分离未知低分子量谷蛋白基因有参考价值和借鉴意义。
The method was used to determine the pentosans in the wheat glutenin factory effluent, the results was all that could be desired.
用于测定小麦谷朊粉废水中戊聚糖含量，结果令人满意。
SIG (swelling index of glutenin) and SDS-sedimentation value are affected by wheat protein quality together with the protein quantity.
SIG和SDS沉降值是受蛋白质数量和质量共同影响的指标。
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)。
The high molecular weight glutenin subunits and their encoding genes in Aegilops variables were characterized by SDS-PAGE and molecular cloning.
利用SDS-PAGE和分子克隆方法研究了易变山羊草的高分子量谷蛋白亚基及其基因。
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。
There are just two methods, Perten SKCS 4100 and swelling index of glutenin(SIG), which can be used to evaluate wheat single (kernel) characterization until now.
目前测定小麦单籽粒品质的方法有单籽粒谷物品质测定法和谷蛋白溶涨指数法（SIG）。
A preliminary probe has been made into the relationship between components contents of glutenin and baking quality targets of bread by related analysis in this paper.
本文应用灰系统理论中的关联分析方法，初步探讨了麦谷蛋白各组分含量与面包烘烤品质指标间的关系。
Foliage spraying properly nitrogen could increase the globulin, glutenin and total protein content, and increase grain hardness, wet gluten, loaf volume and loaf score.
适当叶面喷氮可以增加球蛋白、谷蛋白和总蛋白含量，并可提高籽粒硬度和湿面筋含量，增加面包体积和面包评分。
Glutenin Macropolymer (GMP) is one of the most important components of glutenin polymer. The size distribution of glutenin polymer can be expressed by the content of GMP.
谷蛋白大聚合体(GMP)是谷蛋白聚合体的重要组成部分，其含量反映了谷蛋白聚合体的粒度分布状况。
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。
It is important for improving wheat quailty to comprehensively understand the inheritance, chemical characters of glutenin subunits and the relationship to the baking quailty.
全面了解小麦麦谷蛋白亚基的遗传、生化特性及与烘烤品质的关系 ，有助于小麦品质的改良和研究。
Most of studies on the relationships among glutenin, glutenin fractions, glutenin polypeptides and quality were made because of the importance of glutenin in bread making quality.
由于麦谷蛋白在面包制作品质中的重要性，目前有关麦谷蛋白、麦谷蛋白组分、麦谷蛋白多肽和品质之间的关系研究非常活跃。
Most of studies on the relationships among glutenin, glutenin fractions, glutenin polypeptides and quality were made because of the importance of glutenin in bread making quality.
由于麦谷蛋白在面包制作品质中的重要性，目前有关麦谷蛋白、麦谷蛋白组分、麦谷蛋白多肽和品质之间的关系研究非常活跃。
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