Common wheat . identification of variety by electrophoresis of gliadins in polyacrylamide gel 普通小麦.在聚丙烯酰胺凝胶中用麦醇溶蛋白电泳法对品种的鉴定
2.
Common wheat and durum wheat . splitting of gliadin - type proteins by starch - gel electrophoresis for varietal identification 普通小麦和硬质小麦.用淀粉凝胶电泳测定麦醇溶蛋白分裂的方法进行变种鉴别
3.
The effects of adding two proteins ( glutenin and gliadin ) purified from wheat gluten on the rheological properties of wheat doughs were investigated 摘要利用谷朊粉提取分离的2种蛋白（麦谷蛋白和麦醇溶蛋白） ，作为2种面粉品质改良剂，研究了它们对不同种小麦粉面团流变学特性的影响。
