[1]杨先卿,孙 岩,刘东军,等.相同HMW-GS组成春小麦相关亚基形成和积累规律的研究[J].黑龙江农业科学,2010,(06):16-20.
 YANG Xian-qing,SUN Yan,LIU Dong-jun,et al.Study on the Formation and Accumulation of HMW-GS in Spring Wheat with the Same HMW-GS[J].HEILONGJIANG AGRICULTURAL SCIENCES,2010,(06):16-20.
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相同HMW-GS组成春小麦相关亚基形成和积累规律的研究

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[4]毛沛,李宗智,卢少源.小麦高分子量麦谷蛋白亚基对烘烤品质的效应分析[J].华北农学报,1995,10(增刊):55-59.

[5]Johansson E, Svensson G, Tsegaye S. Genotype and environment effects on bread making quality of Swedish-grownwheat cultivars containing high-molecular weight glutenin subunits 2+12 or 5+10[J].Journal of Soil and Plant Science,1999,49(4):225-233.

[6]陆燕,马传喜.小麦品种麦谷蛋白亚基的遗传变异分析[J].安徽农业大学学报,2000,27(2):126-130.

[7]张宏纪.相同HMW-GS 组分春小麦产量与品质特性的研究[J]. 黑龙江农业科学,2008(1):27-30.

[8]Gupta R B, Shepherd K W. Two-step one-dimensional SDS-PAGE analysis of LMW subunits of glutenin[J]. Theor. Appl. Gent, 1990,80:65-74.

[9]NG P K, Bushuk W. Glutenin of marquis wheat as a reference for estimating molecular weights of glutenin subunits by sodium dodecyl sulfate-polyacrylamide gel electrophoresis[J]. Cereal chemistry, 1987, 64(4):324-327.

[10]张延滨, 辛文利, 孙连发, . 小麦2+125+10亚基近等基因系间面粉品质差异的研究[J].作物学报,2003,29 (1):93-96.

[11]张晓东,梁荣奇,陈绪清,.优质HMW谷蛋白亚基转基因小麦的获得及其遗传稳定性和品质性状分析[J].科学通报,2003,48(5):474-479.

[12]Mimouni B, Azanza J L,Raymond J, et al. Wheat flour proteins: Isolation and functionality of gliadin and HMW-glutenin enriched fractions[J]. Sci. Food Agric.1998, 78: 423-428.

[13]Veraverbeke W S, Verbruggen I M, Delcour J A. Effects of Increased High Molecular Weight Glutenin Subunits Content of Flour on Dough Mixing Behavior and Breadmaking[J]. J. Agric. Food Chem., 1998,46(12):4830-4835.


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备注/Memo

基金项目: 国家高技术研究发展计划资助项目(2007AA100102-2);黑龙江省科技攻关计划资助项目(GA09B101-4-3,GB07B104)

第一作者简介: 杨先卿(1965-),男,黑龙江省友谊县人,推广硕士,农艺师, 从事作物栽培研究与生产管理工作。E-mail:fumai@163.com。
通讯作者: 张宏纪(1969-),男,黑龙江省抚远县人,博士,研究员。从事小麦诱变与生物技术育种研究。E-mail:fumai@163.com。

更新日期/Last Update: 2014-11-04