关键词: 小麦赤霉病, 蛋白质[45EB], 蛋白质组分, 谷蛋白亚基, SDS-PAGE, 谷蛋白[45EB]

Abstract: This paper reports the changes in protein content and components of wheat grain which was lightly or moderately infected with F. graminearum. The result shows that content of protein, the amounts of salt-soluble proteins and glutenin fractions is lower than that of normal kernels. But the amounts of total glutenin fraction, compared with that of normal kernels, decreased significantly more than the amounts of salt-soluble protein in lightly or moderately infected kernels. The SDS-PAGE patterns of glutenin subunit was changed significantly. It is evident that those moderately infected kernels show fewer HMW glutenin subunits, comparing with normal kernels.

Key words: WHEAT SCAB, PROTEIN, PROTEIN FRACTIONS, GLUTENIN SUBUNIT, SDS-PAGE, GLUTENIN