ZHANG Hong-ji,L Xiao-bo,YU De-cai.Studying on the Judging Technique of the Wheat Waxy Protein Sub -unites Deleting[J].HEILONGJIANG AGRICULTURAL SCIENCES,2004,(06):8-9.[doi:10.11942/j.issn1002-2767.2004.06.0008]
小麦Waxy 蛋白亚基缺失类型鉴定方法的研究
- Title:
- Studying on the Judging Technique of the Wheat Waxy Protein Sub -unites Deleting
- 文章编号:
- 1002 -2767(2004)06 -0008 -02
- Keywords:
- wheat ; elect rophoresis ; Waxy protein
- 分类号:
- S512 .1
- 文献标志码:
- A
- 摘要:
- 建立适于我省面条专用小麦育种研究上应用的Waxy 蛋白亚基缺失类型的鉴定技术;以改良十二烷基硫酸钠聚丙烯酰胺凝胶电泳技术(1 -D -SDS -PAGE)为基础, 分析凝胶性质、试验试剂、试验条件对电泳结果的影响, 获得高效低成本、分辨效果佳、重复性好的鉴定方法。
- Abstract:
- Selecting by sif ting and establishing the judging technique of Waxy protein sub -unites deletion Which is used for noodle w heat breeding in Heilongjiang province .The experiment is based on improved1 -D -SDS -PAGE method .Analy sing elect rophoresis result s w hich are ef fected by glueproperties, experimental reagents and experimental conditions , and selecting a suitable judging w ayw hich is high efficiency but low cost , high seg regation and good repetition .
参考文献/References:
[ 1]姚大年, 孙辉, 李保云, 等.小麦品种Waxy 蛋白亚基缺失类型若干淀粉性状研究[ J] .中国粮油学报, 1999 , 14(1):6-9.
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备注/Memo
收稿日期:2004 -05 -09