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Hiba Trad,Sourour Ayed,Larbi Rhazi,Amine Slim,Jaime A Teixeira da Silva,Raoudha Hellal,Mounira Sghaier,Hajer Slim Amara 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.5
Six Tunisian durum wheat genotypes (4 landracesand 2 improved) were evaluated for protein content, glutenstrength, rheological characteristics, and HMW-GS patternsusing a LabChip system. Variance analysis identifiedgenotypic variation. The landraces Azizi, Mahmoudi, Chili,and Arbi exhibited the highest protein concentrations andgluten contents, and best dough tenacity and extensibilityvalues. The Mahmoudi and Chili varieties had the highestprotein contents (17.06 and 17.32% dry mass, respectively). Arbi and Chili had the highest gluten contents (60.88 and60.59%, respectively). Azizi, Mahmoudi, and Chili werecharacterized by higher dough tenacity, lower doughextensibility, and a greater alveograph configuration ratioP/L. The high molecular weight glutenin subunits 6+8(Azizi and Mahmoudi) and 7+15 (Chili), coded by the Glu-B1 locus, improved gluten strength and viscoelastic doughproperties. Calculated HMW to LMW-GS ratios werewithin a narrow range of 0.17-0.29. Some genotypes havepotential to be used as parents in breeding programs.