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。
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。
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。
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