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

摘要： 人类基因组草图测定的完成,宣告了“后基因组时代”的到来。功能基因组学成为研究的重心,蛋白质组学的研究受到了空前的关注。介绍了蛋白质组研究技术的基本原理,全面综述了蛋白质组研究技术在小麦品质研究中的应用进展，包括：麦谷蛋白亚基的鉴定、面团流变学特性的遗传改良、籽粒发育过程中面筋蛋白的表达和累积、高温胁迫对面筋品质的影响、籽粒硬度蛋白分析及淀粉品质研究等,还分析了蛋白质组技术在小麦遗传育种应用研究中存在的问题与发展前景。

关键词: 小麦, 蛋白质组技术, 品质