밀의 HMW Glutenin Subunit 조성에 따른 제빵관련 특성

• 영문명: Effect of HMW Glutenin Subunit Composition on Baking Quality Traits in Wheat
• 발행기관: 한국육종학회
• 저자명: 박동수(Dong Soo Park) 고종민(Jong Min Ko) 한상익(Sang Ik Han) 오세관(Sae Kwan Oh) 현종내(Jong Nae Hyun) 서득룡(Duck Yong Suh) 신두철(Doo Chull Shin) 문헌팔(Huhn Pal Moon)
• 간행물 정보: 『한국육종학회지』Vol.34 No.1, 15~21쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2002.03.30

영문 초록

Flour protein content and SDS sedimentation volume were measured for 128 wheat varieties bred in Korea and foreign countries. Allelic variation of glutenin, one of seed storage proteins, was also identified by SDS-PAGE to measure the effect of HMW-GS (hig

키워드

Triticum aestivum L. Wheat GluteninElectrophoresis Protein content SDS sedimentation volume Baking quality