1·The protein content of wheat is 12.1 % and wheat proteins mainly contain gliadin and glutenin.
小麦蛋白质的含量为12.1%，主要是麦胶蛋白和麦谷蛋白。
2·The high molecular weight glutenin subunit(HMW-GS) of 136 local germplasms was analyzed by SDS-PAGE to screen better germplasm resources for quality improvement of wheat in Guizhou.
为了筛选优良的种质资源应用于小麦的品质改良，利用SDS-PAGE技术对贵州省的136份地方种质进行高分子量麦谷蛋白亚基组成分析。
3·It is important for improving wheat quailty to comprehensively understand the inheritance, chemical characters of glutenin subunits and the relationship to the baking quailty.
全面了解小麦麦谷蛋白亚基的遗传、生化特性及与烘烤品质的关系 ，有助于小麦品质的改良和研究。