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。
Wheat should be processed according to the classifications of wheat proteins. Also the reasonable technology of flour blending was put forward.
并提出了小麦应按蛋白分类加工，以及合理的配粉工艺。
Perhaps the best known of this other group is coeliac disease, an allergy to proteins present in the gluten of wheat, barley and rye.
也许最有名的另一组是麸质过敏症，这是一种由小麦、大麦和黑麦麸中存在的蛋白质引起的过敏。
Therefore, improving the composition and content of HMW glutenin proteins is the main task for wheat quality breeding.
因此，改变小麦中HM w谷蛋白的组成及含量是小麦品质改良的主要内容。
This made wheat identification and genetic purity analysis by using water soluble proteins possible.
这就使得用小麦水溶性蛋白作为品种鉴定和遗传纯度分析成为可能。
Although the proteins of wheat flour are superior for making bread, nutritionally they are incomplete.
尽管小麦面粉中的蛋白质就制作面包而论有它优越的地方，但营养方面不完全。
The seed storage proteins in wheat consisted of wheat gliadin proteins and glutenin proteins.
小麦籽粒贮藏蛋白由醇溶蛋白和谷蛋白组成。
It has showed that the composition and content of wheat storage proteins play a major role for viscoelasticity and extensibility of dough.
并且贮藏蛋白组成与含量决定面团的粘弹性和伸展性，是影响面粉加工品质的关键因素。
Gluten: Mixture of proteins not readily soluble in water that occurs in wheat and most other cereal grains.
谷蛋白：麦粒等谷物中不易溶于水的混合蛋白质。
Different wheat flour proteins with different MW is maybe anaphylactic to people. Allergy to wheat in foods induces various symptoms on the basis of differential pathologic mechanism.
不同种类，不同分子量的小麦蛋白都有报道可能对人体致敏，而小麦过敏根据不同的发病机制，可以引发许多不同的症状。
The contents of crude proteins and crude fats in spring wheat seeds were higher.
测土施肥春小麦籽粒的粗蛋白质和粗脂肪的含量都比较高。
These proteins comprise vital wheat gluten.
这些蛋白包含有活化小麦面筋。
Wheat flour proteins are classically divided into albumins, globulins, gliadins, glutenins on the basis of differential solubility.
小麦蛋白根据其溶解性可分为清蛋白、球蛋白、醇溶蛋白、谷蛋白。
This paper mainly studied wheat starch granule associated proteins.
主要研究了小麦淀粉颗粒中的结合蛋白质。
Lysine, proteins and soluble sugar increased but starch content reduced in wheat and corn kernel by UV-B radiation increment.
籽粒中赖氨酸、蛋白质及可溶性糖的含量增加而淀粉含量减少。
If the wheat can learn to recognise this as it is happening, it might also be engineered to generate its own Ug99 - resistant proteins.
如果小麦能够在真菌分泌物质的时候识别出来，也许就能被改造成能够产生自己的抗ug99的蛋白质。
The structure of dehydrin maintains the stability and integrality of cell membranes and proteins. In this paper, we used wheat Zhengyin NO. 1. as the materials.
脱水蛋白结构特征决定了其在保护细胞生物膜和蛋白质结构的完整性和稳定性方面具有重要作用。
The structure of dehydrin maintains the stability and integrality of cell membranes and proteins. In this paper, we used wheat Zhengyin NO. 1. as the materials.
脱水蛋白结构特征决定了其在保护细胞生物膜和蛋白质结构的完整性和稳定性方面具有重要作用。
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