Endosperm-specific Expression of Transgenic Wheat Co-transferred with High Molecular Weight Glutenin Subunit (HMW-GS)Genes 1Dx5+1Dy10

1Dx5+1Dy10品质基因共转化小麦后代的胚乳特异性表达及检测分析

The Analysis of Low Molecular Weight Glutenin Subunit Gene Sequences Coding by Glu-A3 Locus in 3 Xinjiang Wheat Landraces

3个新疆地方小麦品种Glu-A3位点低分子量谷蛋白亚基新基因的序列分析

Isolation and Characterization of High-Molecular-Weight Glutenin Subunit Genes in Agropyron cristatum

冰草高分子量麦谷蛋白亚基基因的分离及结构特征分析

Analysis of HMW Glutenin Subunits in Triticum carthlicum Nevski

波斯小麦高分子量谷蛋白亚基组成分析

Analysis on Specific PCR Markers of 1 Bx 14 High-Molecular-Weight Glutenin Subunits by Selected Wheat Varieties from Shandong Province

部分山东小麦高分子量谷蛋白1Bx14亚基特异PCR标记分析

The Analysis of High Molecular Weight Glutenin Subunits Compositions in Wheat

部分小麦高分子量谷蛋白亚基组成分析

An Analysis of High Molecular Weight Subunit Compositions of Glutenin in Wheat

部分小麦品种的高相对分子质量谷蛋白亚基组成分析

Allielic Variation of Low Molecular Weight Glutenin Subunits in Some Breeding Material of Wheat

部分小麦育种材料低分子量谷蛋白亚基等位基因变异

Evolution of Partial Promoter Region of HMW Glutenin Genes from E and E1 Genome of Agropyron Elongatum

长穗偃麦草中E和E1基因组高分子量麦谷蛋白基因启动子部分序列的进化分析

Composition Analysis of HMW Glutenin Subunits in Super Large Wheat

超大穗小麦高分子量麦谷蛋白亚基组成分析

Allelic Composition of the HMW Glutenin Subunits in Aegilops tauschii

粗山羊草高分子量谷蛋白亚基组成分析

Identification of Novel High Molecular Weight Glutenin Subunits from Taeniatherum

带芒草属物种新型高分子量谷蛋白亚基的鉴定

Effects of Low Molecular Weight Glutenin Subunits Encoded by Glu-A3 and Glu-B3 Loci on Gluten Strength and Baking Quality in Wheat

低分子量谷蛋白亚基Glu-A3和Glu-B3位点对小麦面筋强度和烘焙特性影响

Effect of Allelic Variation in HMW and LMW Glutenin Subunits on the Processing Quality in Common Wheat

高、低分子量麦谷蛋白亚基等位变异对小麦加工质量性状的影响

Composition and Content of High-Molecular-Weight Glutenin Subunits and Their Relations with Wheat Quality

高分子量谷蛋白亚基组成及其含量与小麦质量关系研究

PCR-detection of High Molecular Weight Glutenin Subunit Dx5 Gene in Wheat

高分子量麦谷蛋白亚基基因Dx5的PCR检测

Preliminary Study on Relationship between the Size Distribution of Glutenin Polymeric Protein and Wheat Flour Mixing Properties

谷蛋白聚合体大小分布与面粉揉面特性的初步研究

Swelling Index of Glutenin Related to Dough Characters and Noodle Quality

谷蛋白溶涨指数与面团特性和面条质量的关系

Determination of Pentosans in the Wheat Glutenin Factory Effluent

谷朊粉生产废水中戊聚糖的测定

Comparative Analysis on the Composition of High Molecular Weight Glutenin Subunits (HMW-GS)in Some Wheat Cultivars from China and Overseas

国内外部分小麦品种HMW-GS组成的比较分析

Effect on Gluten Quality Contributed by Different Alleles of Glutenin Subunits

几对麦谷蛋白亚基对小麦面筋品质的影响

A Study of the Effects of High Molecular Weight Glutenin Subunits (HMW-GS)on Quality Traits, Using Recombinant Inbred Line-5 (RIL-6)Population

利用RIL-6群体研究HMW-GS对小麦品质指标的影响

For example, glutenin , a wheat protein rich in disulfide bonds, is responsible for the cohesive and elastic character of dough made from wheat flour.

例如，富含二硫键的麦谷蛋白，使麦面的粘性和弹性增加。

Comparison of Two Sorts of Turbidimetry Reagents in Measurement of Wheat Glutenin Macropolymer Content

两种浊化剂在小麦谷蛋白大聚合体测定中的有效性

Extraction of Glutenin and Gliadin from Vital Wheat Gluten

麦醇溶蛋白和麦谷蛋白提取条件的研究

Study on the Effect of Glutenin and Gliadin on Rheological Properties of Wheat Dough

麦谷蛋白和醇溶蛋白对小麦粉面团流变学特性影响的研究

Changes in Glutenin Macropolymer During Dough Mixing Ⅱ. Changes in Subunit Fractions of Glutinin Macropolymer

面团搅拌过程中麦谷蛋白大聚体的变化Ⅰ.麦谷蛋白大聚体中亚基组分的变化

Relationship between Composition of High-Molecular-Weight Glutenin Subunits and Protein Contents and Sedimentation Values in Common Wheat

普通小麦HMW谷蛋白亚基与蛋白质含量和沉降值的关系

Characterization of Low-molecular-weight Glutenin LMW-1、LMW-2 Genes in Common Wheat and Their Relationship with Quality Properitie

普通小麦编码LMW-1、LMW-2基因的克隆及其与品质关系的研究

Genetic Analysis of Contribution of Low-molecular-weight Glutenin Subunits to Dough Strength in Common Wheat

普通小麦低分子量麦谷蛋白亚基核心编码区与面团强度关系的研究

glutenin fibre

麦谷蛋白纤维