小麦多酚氧化酶研究进展

摘要/Abstract

摘要： 小麦面粉和面食品的色度是小麦磨粉品质和面食品的主要评价指标.。特别是面条、馒头、饺子、烙饼等中式食品对白度的要求相当高。.多酚氧化酶(PPO)与小麦面粉及其面食品在加工、贮藏中的褐变直接相关.。同时，多酚氧化酶种类的遗传变异和表达差异也决定小麦籽粒中的PPO总活性高低，从而直接或间接影响面粉的白度。笔者综述了近年来小麦多酚氧化酶生化机理、分布和分子生物学遗传分析以及与品质关系等方面的研究进展，并且根据多酚氧化酶的表达特性，讨论了小麦高白度新品种选育的策略。

关键词: 芦笋, 芦笋, 农艺学性状, 相关性, 多重比较

Abstract: The color of wheat flour is the main effect factor of wheat milling quality and wheat based end-product, especially the oriental foods, such as noodle, steamed bread, Jiaozi and pancake, prefer to the flour with high whiteness. Polyphenol oxidases directly associate with the darkening in wheat flour and its processing and storing. Meanwhile, total PPO activity of wheat kernel was controlled by the genetic variation and expression difference of PPO genes, and then their kinds and activity affect the whiteness of wheat flour directly or indirectly. In this paper, the advances in biochemical characters, distribution, genetic properties of wheat polyphenol oxidases, and their relationships with flour quality were reviewed. The breeding strategies for high whiteness wheat varieties were discussed.

中图分类号:

S 512.1
S312

杨凤萍,梁荣奇. 小麦多酚氧化酶研究进展[J]. 中国农学通报, 2007, 23(4): 209-209.

Yang Fengping, Liang Rongqi. Advance in Polyphenol Oxidases (PPO) of Common Wheat[J]. Chinese Agricultural Science Bulletin, 2007, 23(4): 209-209.

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