克雷西和斯维德贝格使用超速离心法分析了用乙醇水溶液萃取的麦醇溶蛋白级分。
Krejci and Svedberg used ultracentrifugation to analyze the gliadin fraction extracted with aqueous ethanol.
以谷朊粉为原料，提取了麦谷蛋白和麦醇溶蛋白。
The extractions of glutenin and gliadin from vital wheat gluten were investigated.
麦醇溶蛋白作为小麦胚乳中重要的贮藏蛋白，其组成和含量对小麦面粉的烘烤品质具有重要影响。
The composition and content of gliadins play an important role in affecting bread-making quality of wheat.
结果显示：利用碱性硼酸钠缓冲液系统及一个改进的毛细管冲洗程序分离麦醇溶蛋白，可获得较高的分辨度和重复性。
The results showed that, higher resolution and reproducibility of gliadin HPCE separations were obtained by using the alkaline sodium borate buffer system and an improved capillary cleaning procedure.
利用酸性聚丙烯酰胺凝胶电泳（APAGE）对9份波兰小麦和2份新疆稻麦进行了醇溶蛋白分析。
The gliadin patterns of 9 Triticum polonicum and 2 T. petropavlovskyi were analyzed by acid polyacrylamide gel electrophoresis (APAGE) method.
利用酸性聚丙烯酰胺凝胶电泳（APAGE）对9份波兰小麦和2份新疆稻麦进行了醇溶蛋白分析。
The gliadin patterns of 9 Triticum polonicum and 2 T. petropavlovskyi were analyzed by acid polyacrylamide gel electrophoresis (APAGE) method.
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