...低分子量谷蛋白亚基基因5′ 侧翼保守序列染色体组特异性DNA 变异的分析及验证 - docin.com豆丁网 om high-molecular-weight glutenin subunits)和低分子量谷 蛋白亚基(LMW-GS, low-molecular-weight glutenin subunits). HMW-GS 的含量相对较少, 对其研究比较 透彻 [1~3] .
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和低分子量谷蛋白亚基 LMW-GS ; Low molecular weight glutenin subunit
低分子量麦谷蛋白亚基 LMW-GS ; Low-molecular-weight glutenin subunit
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初步探讨了小麦醇溶蛋白和低分子量谷蛋白亚基（LMW-GS）高效毛细管电泳（HPCE）分离的分辨度及其重复性。
The resolution and reproducibility of wheat gliadin and low-molecular weight glutenin subunit (LMW-GS) separations by high-performance capillary electrophoresis (HPCE) were studied.
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。
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.
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).
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