[1]Gianibelli M C, Larroque O R, MacRitchie F. Biochemical, genetic, molecular characterization of wheat glutenin and its component subunits. Cereal Chem, 2001, 78: 635–646
[2]何中虎, 林作楫, 王龙俊, 肖志敏, 万富世, 庄巧生. 中国小麦品质区划的研究. 中国农业科学, 2002, 35: 359–364
He Z H, Lin Z J, Wang L J, Xiao Z M, Wan F S, Zhuang Q S. Classification on Chinese wheat regions based on quality. Sci Agric Sin, 2002, 35: 359–364 (in Chinese with English abstract)
[3]Zhang P P, He Z H, Zhang Y, Xia X C, Liu J J, Yan J, Zhang Y. Pan bread and Chinese white salted noodle qualities of Chinese winter wheat cultivars and their relationship with gluten protein fractions. Cereal Chem, 2007, 84: 370–378
[4]Ciafi M, Tozzi L, Lafiandra D. Relationship between flour composition determined by size-exclusion high-performance liquid chromatography and dough rheological parameters. Cereal Chem, 1996, 73: 346–351
[5]Gupta R B, Khan K, MacRitchie F. Biochemical basis of flour properties in bread wheats: I. Effects of variation in the quantity and size distribution of polymeric protein. J Cereal Sci, 1993, 18: 23–41
[6]Zhang P P, He Z H, Zhang Y, Xia X C, Chen D S, Zhang Y. Association between %SDS-unextractable polymeric protein (%UPP) and end-use. Cereal Chem, 2008, 85: 696–700
[7]Lindsay M P, Skeerritt J H. The glutenin macropolymer of wheat flour dough: structure-function perspectives. Trends Food Sci Tech, 1999, 10: 247–253
[8]庞斌双, 张学勇, 王兰芬, 郝晨阳, 董玉琛. 小麦Glu-B1位点1Bxl4+1Byl8新亚基对材料的创制及其对加工质量的影响分析. 作物学报, 2007, 33: 1582–1586
Pang B S, Zhang X Y, Wang L F, Hao C Y, Dong Y C. A novel line with HMW-GS 1Bx14+1By18 with positive effect on processing quality. Acta Agron Sin, 2007, 33: 1582–1586 (in Chinese with English abstract)
[9]Gupta G B, MacRitchie F. Allelic variation at glutenin subunit and gliadin loci, Glu-3 and Gli-1 of common wheats. Biochemical basis of the allelic effects on dough properties. Cereal Chem, 1994, 19: 19–29
[10]Waines J G, Payne P I. Electrophoretic analysis of the high-molecular-weight glutenin subunits of Triticum monococcum, T. urartu, and the A group of bread wheat (T. aestivum). Theor Appl Genet, 1987, 74: 71–76
[11]Butow B J, Ma W, Gale K R, Cornish G B, Rampling L, Larroque O R, Morell L K, Bekes F. Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high-molecular-weight glutenin allele has a major impact on wheat flour dough strength. Theor Appl Genet, 2003, 107: 1524–1532
[12]Gianibelli M C, Echaide M, Larroque O R, Carrillo G M, Dubcovsky J. Biochemical and molecular characterization of Glu-1 loci in Argentinean wheat cultivars. Euphytica, 2002, 128: 61–73
[13]武茹, 张晓, 高德荣, 别同德, 吴荣林, 程顺和. Glu-A1和Glu-D1位点高分子量谷蛋白亚基共同缺失对弱筋小麦品质的影响. 麦类作物学报, 2011, 31: 450–454
Wu R, Zhang X, Gao D R, Bie T D, Wu R L, Cheng S H. Effect of double deletion of Glu-A1 and Glu-D1 locus high molecular of weight glutenin subunits on wheat quality. J Triticeae Crops, 2011, 31: 450–454 (in Chinese with English abstract)
[14]Payne P I, Corfield K G, Blackman J A. Identification of a high molecular weight subunit of glutenin whose presence correlates with bread making quality in wheats of related pedigree. Theor Appl Genet, 1979, 55: 153–159
[15]毛沛, 李宗智, 卢少源. 小麦遗传资源HMW麦谷蛋白亚基组成及其与面包烘烤品质关系的研究. 中国农业科学, 1995, 28(增刊): 22–27
Mao P, Li Z Z, Lu S Y. The composition of high molecular weight glutenin subunits of genetic resources of bread wheat and their relationship with bread-making quality. Sci Agric Sin, 2007, 40(suppl): 1864–1870 (in Chinese with English abstract)
[16]He Z H, Liu L, Xia X C, Liu J J, Peña R J. Composition of HMW and LMW glutenin subunits and their effects on dough properties, pan bread, and noodle quality of Chinese bread wheats. Cereal Chem, 2005, 82: 345–350
[17]Liu L, He Z H, Yan J, Zhang Y, Xia X C, Peña R J. Allelic variation at the Glu-1 and Glu-3 loci, presence of the 1B.1R translocation, and their effects on mixographic properties in Chinese bread wheats. Euphytica, 2005, 142:197–204
[18]Lawrence G J, MacRitchie F, Wrigley C W. Dough and baking quality of wheat lines deficient in glutenin subunits controlled by the Glu-A1, Glu-B1 and Glu-D1 loci. J Cereal Sci, 1988, 7: 109–112
[19]张莉丽, 张延滨, 宋庆杰, 赵海滨, 于海洋, 张春利, 辛文利, 肖志敏. 龙辐麦3号小麦品种HMW-GS NULL和1近等基因系间品质差异的研究. 中国农业科学, 2007, 40: 1864–1870
Zhang L L, Zhang Y B, Song Q J, Zhao H B, Yu H Y, Zhang C L, Xin W L, Xiao Z M. Study on the quality of NILs of wheat cultivar Longfumai 3 with HMW-GS null and 1 subunits. Sci Agric Sin, 2007, 40: 1864–1870 (in Chinese with English abstract)
[20]Yang Y S, Li S M, Zhang K P, Dong Z Y, Li Y W, An X L, Chen J, Chen Q F, Jiao Z, Liu X, Qin H J, Wang D W. Efficient isolation of ion beam-induced mutants for homoeologous loci in common wheat and comparison of the contributions of Glu-1 loci to gluten functionality. Theor Appl Genet, 2014, 127: 359–372
[21]Jondiko T O, Alviola N J, Hays D B, Ibrahim A, Tilley M, Awika J M. Effect of high-molecular-weight glutenin subunit allelic composition on wheat flour tortilla quality. Cereal Chem, 2012, 89: 155–161
[22]Zhang P P, Jondiko T O, Tilley M, Awika J M. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality. J Sci Food Agric, 2014, 94: 2801–2806
[23]Li Y W, An X L, Yang R, Guo X M, Yue G D, Fan R C, Bin Li B, Li Z S, Zhang K P, Dong Z Y, Zhang L Y, Wang J K, Jia X, Ling H Q, Zhang A M, Zhang X Q, Wang D W. Dissecting and enhancing the contributions of high-molecular-weight glutenin subunits to dough functionality and bread quality. Mol Plant, 2015, 8: 332–334
[24]张平平, 姚金保, 马鸿翔, 杨学明, 张鹏, 姚国才, 张旭, 杨丹. 宁麦9号衍生系的品质特性及与酥性饼干直径的关系. 麦类作物学报, 2013, 33: 1156–1161
Zhang P P, Yao J B, Ma H X, Yang X M, Zhang P, Yao G C, Zhang X, Yang D. Quality traits of Ningmai 9 and its derivate lines and their relationship with cookie diameter. J Triticeae Crops, 2013, 33: 1156–1161 (in Chinese with English abstract)
[25]张岐军, 张艳, 何中虎, Peña R J. 软质小麦品质性状与酥性饼干品质参数的关系研究, 作物学报, 2005, 31: 1125–1131
Zhang Q J, Zhang Y, He Z H, Peña R J. Relationship between soft wheat quality traits and cookie quality parameters. Acta Agron Sin, 2005, 31: 1125–1131 (in Chinese with English abstract)
[26]张平平, 马鸿翔, 姚金保, 周淼平, 杨学明, 张鹏, 杨丹. 江苏省小麦品种的谷蛋白亚基组成分析. 江苏农业学报, 2014, 30: 959–965
Zhang P P, Ma H X, Yao J B, Zhou M P, Yang X M, Zhang P, Yang D. Subunit composition analysis of glutenin subunits in common wheat in Jiangsu province. Jiangsu J Agric Sci, 2014, 30: 959–965 (in Chinese with English abstract)
[27]张纪元, 张平平, 姚金保, 杨丹, 杨学明, 马鸿翔. 以EMS诱变创制软质小麦宁麦9号高分子量谷蛋白亚基突变体. 作物学报, 2014, 40: 1579–1584
Zhang J Y, Zhang P P, Yao J B, Yang D, Yang X M, Ma H X. EMS induced HMW-GS mutants from soft wheat Ningmai 9. Acta Agron Sin, 2014, 40: 1579–1584 (in Chinese with English abstract)
[28]AACC International. Approved Methods of Analysis, 11th Edn. Available online only. AACCI: St. Paul, MN, 2010. http://methods.aaccnet.org/toc.aspx
[29]Singh N K, Shepherd K W, Cornish G B. A simplified SDS-PAGE procedure for separating LMW subunits of glutenin. J Cereal Sci, 1991, 14: 203–208
[30]刘丽, 周阳, 何中虎, 阎俊, 张艳, Peña R J. Glu-1和Glu-3等位变异对小麦加工品质的影响. 作物学报, 2004, 30: 959–968
Liu L, Zhou Y, He Z H, Yan J, Zhang Y, Peña R J. Efect of aIlelic variation at Glu-1 and Glu-3 loci on processing quality in common wheat. Acta Agron Sin, 2004, 30: 959–968 (in Chinese with English abstract)
[31]张平平, 张勇, 夏先春, 何中虎. 小麦贮藏蛋白反相高效液相色谱分析体系研究. 中国农业科学, 2007, 40: 1002–1009
Zhang P P, Zhang Y, Xia X C, He Z H. Protocol establishment of reversed-phase high-performance liquid chromatography (RP-HPLC) for analyzing wheat gluten protein. Sci Agric Sin, 2007, 40: 1002–1009 (in Chinese with English abstract)
[32]Wieser H, Zimmermann G. Importance of amounts and proportions of high molecular weight subunits of glutenin for wheat quality. Eur Food Res Tech, 2000, 210: 324–330
[33]张平平, 马鸿翔, 姚金保, Awika J M. Glu-1位点缺失对小麦麦谷蛋白聚合体粒度分布及面团特性的影响. 作物学报, 2015, 41: 22–30
Zhang P P, Ma H X, Yao J B, Awika J M. Effects of Glu-1 deletion on size distribution of glutenin polymeric protein and dough properties in common wheat. Acta Agron Sin, 2015, 41: 22–30 (in Chinese with English abstract)
[34]Kolster P, van Eeuwijk F A, van Gelder W M J. Additive and epistatic effects of allelic variation at the high molecular weight glutenin subunit loci in determining the bread-making quality of breeding lines of wheat. Euphytica, 1991, 55: 277–285
[35]Zhang P P, He Z H, Chen D S, Zhang Y, Larroque O R, Xia X C. Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread. J Cereal Sci, 2007, 46: 1–10
[36]Huebner F R, Bietz J A, Nelsen T, Bains G S, Finney P L. Soft wheat quality as related to protein composition. Cereal Chem, 1999, 76: 650–655 |