glutenin造句
1 The monomeric protein and soluble glutenin play an important role for the flour and noodle color.
2 The average ratios of monomeric protein, soluble glutenin and insoluble glutenin of wheat in China's Huanghuai winter wheat zone was 3.7:1.0:1.8.
3 The gliadin and glutenin were closely related to sedimentation value.
4 The extractions of glutenin and gliadin from vital wheat gluten were investigated.
5 Except that the glutenin and albumin in Huaimai 17 had some increase,[www.] the globulin and gliadin in Huaimai 17 and all protein components in Yangmai 12 were decreased under WL.
6 The number of functionally superior HMW glutenin subunits identified in common wheat is very limited.
7 Sequence Analysis of High Molecular Weight Glutenin Subunits in Aegilops tauschii and its in vitro Mutation Common wheat (Triticum aestivum) is one of the most important crops in the world.
8 The gliadin and HMW- glutenin patterns are not affected by the seed mature grade and light germination.
9 It is reported that swelling index of glutenin ( SIG ) of flour can reflect the flour quality.
10 The types of HMW glutenin subunits in Aegilops species are much richer than those in bread wheat.
11 The low molecular weight glutenin subunit ( LMW - GS ) is the main component of wheat gluten.
12 The high molecular weight glutenin subunits and their encoding genes in Aegilops variables were characterized by SDS-PAGE and molecular cloning.
13 The correlation between glutenin and bread making quality of common wheat was studied in this paper.
14 Consistent with increased total protein content, albumin and globulin content increased with increased glutamine. Grain gliadin and glutenin content increased with increasing glutamine, from 2-6 g.
15 The protein content of wheat is 12.1 % and wheat proteins mainly contain gliadin and glutenin.
16 The resolution and reproducibility of wheat gliadin and low-molecular weight glutenin subunit (LMW-GS) separations by high-performance capillary electrophoresis (HPCE) were studied.
17 The content of four protein composition of winged bean protein was determined, which is albumin, globulin, gliadin, glutenin.
18 The protein content of wheat is and wheat proteins mainly contain gliadin and glutenin.
19 The monomeric protein has lesser important contribution to the noodle extension quality than glutenin.