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Updated: Aug 17, 2026

Genetic Manipulation of the Plant Pathogen Ustilago maydis to Study Fungal Biology and Plant Microbe Interactions
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高分子量谷蛋白子单元缺失对谷蛋白功能和中国南方型蒸面包质量的影响

Tao Yang1, Pei Wang2, Qin Zhou2

  • 1College of Food Science and Engineering, Northwest A & F University, Yangling, Shannxi 712100, China; College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.

Food chemistry
|October 22, 2024
PubMed
概括

删除单个高分子量谷蛋白子单位 (HMW-GS) 削弱了面团,但提高了中国南方型蒸面包 (CSTSB) 的质量. 特定的HMW-GS删除会影响谷蛋白比率,蛋白质相互作用和面包性能.

关键词:
中国南方类型的蒸面包质量很好.面团的面团是没有面团的.质蛋白是一种质.这就是HMW-GS.

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