英语语法分析

Glutelin was the major protein.

增加的蛋白质主要是谷蛋白。

Globulin and glutelin were the major fractions.

球蛋白和谷蛋白是燕麦麸蛋白的主要组分。

Effect of total protein content on eating quality of rice varied with the relative proportions of glutelin and prolamin.

而总蛋白质含量对食味品质的影响因谷蛋白相对于醇溶蛋白的含量的不同而异。