关键词: 小麦, 蛋白质组技术, 品质

Abstract: The completion of human genome seguence declares the entering the proteomics era that concentrates on functional genomics research and concerns on the hot points of proteomics. This paper introduces the principles of the proteomics techniques and reviewes their application in the improvement of wheat quality, including the identification of glutenin subunits, improvement of dough rheological characteristics, the expression and accumulation of gluten protein before immature, effect of high temperate on the gluten strength, analysis of puroindoline a and b related with grain hardness, and studies on starch quality. The disadvantages and the potentials of proteomic technologies in wheat genetic studies are discussed as well.

Key words: wheat, proteomic technologies, quality