基于R5 ELISA和RP-HPLC法的小麦发芽过程中主要致敏蛋白含量变化
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胡慧敏,潘雪峰,杨恒,陈晨,陈银基
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Wheat Gluten, Gliadins and Glutenin Content Changes During Germination Based on the Methods of R5 ELISA and RP-HPLC
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HuiMin HU,XueFeng PAN,Heng YANG,Chen CHEN,YinJi CHEN
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表1 不同发芽状态小麦中醇溶蛋白和谷蛋白相对含量（%）
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Table 1 Relative amounts of gliadins and glutenin from wheat in different germination state (%)
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亚基
Subunit | 发芽状态Germination state | | A | B | C | D | E | F | G | | ω | 9.48±1.06a | 9.81±0.40a | 9.69±0.84a | 11.30±1.00a | 10.20±0.37a | 12.03±0.47a | 10.57±0.88a | | α+β | 41.85±0.63A | 33.81±1.65B | 34.36±1.83B | 35.35±0.77B | 33.19±1.35B | 31.51±0.32B | 33.52±0.77B | | γ | 31.37±0.76a | 36.69±0.37b | 39.02±1.04b | 37.62±2.40b | 38.70±2.27b | 37.28±1.29b | 36.91±1.10b | | HMW | 8.66±0.61a | 8.98±1.33a | 8.12±1.11a | 6.32±1.15a | 5.94±0.34a | 8.00±0.20a | 7.28±0.19a | | LMW | 8.30±0.74a | 9.80±0.61a | 8.81±0.40a | 8.73±0.80a | 10.13±1.03a | 10.49±0.33a | 10.45±0.43a |
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