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
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
HuiMin HU,XueFeng PAN,Heng YANG,Chen CHEN,YinJi CHEN()
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图4. R5 ELISA法测定小麦发芽过程中麸质蛋白含量变化
不同小写字母表示不同发芽程度小麦麸质蛋白含量的差异显著（P＜0.05）
Fig. 4. Gluten changes during wheat germination determined by R5 ELISA
The lowercase letters indicate significant differences at 0.05 level
