1、The monomeric protein and soluble glutenin play an important role for the flour and noodle color.
單體蛋白和可溶性谷蛋白對于面粉、面條色澤影響較大。

2、It was also proved by the same glutenin and gliadin patterns among different TKL1 plants.
谷蛋白、醇溶蛋白檢測發(fā)現(xiàn)，TKL1不同植株帶型一致。

3、Wheat glutenin has an important effect on processing quality.
小麥谷蛋白對小麥加工品質(zhì)具有重要作用。

4、Cross breeding should be used for raising glutenin content and insoluble protein content.
利用常規(guī)育種提高麥谷蛋白含量和剩余蛋白含量是可行的。

5、The gliadin and glutenin were closely related to sedimentation value.
麥醇蛋白和麥谷蛋白與沉淀值的關系十分密切。

6、The extractions of glutenin and gliadin from vital wheat gluten were investigated.
以谷朊粉為原料，提取了麥谷蛋白和麥醇溶蛋白。

7、The seed storage proteins in wheat consisted of wheat gliadin proteins and glutenin proteins.
小麥籽粒貯藏蛋白由醇溶蛋白和谷蛋白組成。

8、It is reported that swelling index of glutenin of flour can reflect the flour quality.
據(jù)報道谷蛋白溶漲指數(shù)(SIG)可以很好的反映面粉加工品質(zhì)。

glutenin翻譯