小麦面筋蛋白对面团拉伸特性的影响研究进展

Research Progress on Effect of Wheat Gluten Proteinon on Main Tensile Properties of Dough

摘要: 为加快小麦品质改良进程，本文对面筋蛋白组分对面团拉伸特性的影响进行综述，探讨小麦品质改良的有效途径。通过在集聚优质高、低分子麦谷蛋白亚基的基础上，合理调控优质醇溶蛋白基因表达量的方式来确定麦谷蛋白与醇溶蛋白最佳比例，以达到提高面筋蛋白质量的目的。

Abstract: In order to accelerate the course of quality improvement of wheat, the effect of gluten protein components on dough tensile properties were reviewed and the effective way to improve wheat quality were discussed in this paper.In order to improve wheat gluten protein quality, on the basis of elite HMW-GS and LMW-GS pyramiding, the optimum proportion of glutenin and gliadin would be determined by rational control of elite gene expression of gliadin.