麦粉(大麦，小麦，燕麦，黑麦)含有10%～15%的麦胶(gluten面筋)，麦胶可被酒精分解为麦胶蛋白(gliadin)及麦谷蛋白(glutinen)，前者系30～75kD的多肽，用电泳法可将其分为α-，β-，γ-及ω-4个部分，α-部分证实有毒性，而后3种尚不肯定。
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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 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。
It is important for improving wheat quailty to comprehensively understand the inheritance, chemical characters of glutenin subunits and the relationship to the baking quailty.
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