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Acta Agron Sin ›› 2004, Vol. 30 ›› Issue (11): 1124-1128.

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Relationship between Composition of High-molecular-weight Glutenin Subunits and Breadmaking Quality

SONG Jian-Min; LIU Jian-Jun; LIU Ai-Feng; WU Xiang-Yun; LI Hao-Sheng; ZHAO Zhen-Dong   

  1. Crop Research Institute, Shandong Academy of Agricultural Sciences, Ji’nan 250100, Shandong
  • Received:2003-05-06 Revised:2003-12-21 Online:2004-11-12 Published:2004-11-12
  • Contact: SONG Jian-Min

Abstract: Composition of high-molecular-weight glutenin subunits (HMW-GS) and their content, sedimentation value and flour glutenin macropolymer (GMP) content of 163 Chinese wheat cultivars from nine major wheat growing provinces and 11 cultivars introduced from abroad were determined by sodium dodecyl sulfat

Key words: Common wheat (Triticum aestivum L.), High molecular weight glutenin subunit, Breadmaking quality

CLC Number: 

  • S512
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