不同HMW-GSs组成小麦籽粒淀粉理化特性对面团稳定时间的影响
牛洪壮,刘洋,李晓萍,韩裕轩,王可可,杨雁,杨千慧,闵东红

Effects of Physicochemical Properties of Wheat (Triticum aestivum L.) Starch with Different HMW-GSs Combinations on Dough Stability
NIU HongZhuang,LIU Yang,LI XiaoPing,HAN YuXuan,WANG KeKe,YANG Yan,YANG QianHui,MIN DongHong
图1 12个试验材料的HMW-GSs组成
泳道1:中国春(CK);泳道2—泳道5:新麦26、济麦44、西农615、藁城8901;泳道6—泳道9:西农221、西农979、西农633、西农059;泳道10—泳道13:15(85)2A、14(417)0-0-10、小偃22、周麦18。高分子量麦谷蛋白亚基条带N:Null亚基;1:1亚基;2:2亚基;5:5亚基;7:7亚基;8:8亚基;9:9亚基;10:10亚基;12:12亚基
Fig. 1 Composition of HMW-GSs of 12 varieties
Lane 1: Chinese Spring (CK); Lane 2- Lane 5: Xinmai 26, Jimai 44, Xinong 615, Gaocheng 8901; Lane 6- Lane 9: Xinong 221, Xinong 979, Xinong 633, Xinong 059; Lane 10- Lane 13: 15 (85) 2A, 14 (417) 0-0-10, Xiaoyan 22, Zhoumai 18. HMW-GSs band N: Null subunit; 1: 1 subunit; 2: 2 subunit; 5: 5 subunit; 7: 7 subunit; 8: 8 subunit; 9: 9 subunit; 10: 10 subunit; 12: 12 subunit