;
The albumin,globulin,prolamin,and glutelin of the protein were obtained by the multiple-step extraction method.
采用分步提取法分离
集甜荞清蛋白、球蛋白、醇溶蛋白和谷蛋白。
The albumin,globulin,prolamin,and glutelin of the protein were obtained by the multiple-step extraction method.
采用分步提取法分离集甜荞清蛋白、球蛋白、醇溶蛋白和谷蛋白。
Of four protein fractions, glutelin, globulin and albumin had larger coefficient of variation than prolamin, although their difference in prolamin content was cultivar type dependent;
在4
蛋白质组分中，谷蛋白、球蛋白和清蛋白在
的变异系数较大，而醇溶蛋白则相对较
，且在分布频率上也表现出类型的差异特征；
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