摘要
结合品种抗旱性鉴定,研究了不同水分处理对春小麦全麦粉淀粉糊化特性的影响。结果表明,淀粉的峰值黏度、低谷黏度、终结黏度、稀懈值及反弹值等糊化参数均随干旱胁迫而增大,其中以稀懈值、终结黏度受水分胁迫的影响较大,而糊化黏度受影响最小。表明干旱胁迫在一定程度上可改善中筋小麦品种面条加工品质。不同品种间淀粉黏度参数差异达极显著水平,且受水分胁迫的影响大小存在明显差异。不同抗旱性品种随抗旱指数降低各黏度参数呈减小趋势,表明抗旱性强的品种具有相对较好的面条加工品质。
Wheat paste property is closely related to processing quality characteristics of some foods such as Chinese noodle. The effect of drought stress on flour paste property was assessed in rain-sheltered conditions with 22 cultivars. The result showed that both varieties and soil moisture had significant effects on flour paste properties. The peak viscosity （PV）, hold-through （HT）, final viscosity （FV）,breakdown （BD） and set-back （SB） increased in drought stress conditions, among which BD and FV were the mostly influenced parameters. As for paste temperature,significant difference was detected among varieties, but not found between water treatments. The results also indicated that responses of wheat cultivars to drought stress were much different,which provided us with information for choice of wheat cultivars in limited water conditions. With the decrease of drought resistance in wheat cultivars, paste parameters decreased slightly, implying that strong drought-resistance wheat cultivars might have relatively better noodle processing quality.
出处
《河南农业科学》
CSCD
北大核心
2008年第8期32-37,共6页
Journal of Henan Agricultural Sciences
基金
河南省重大科技攻关项目(0522010100,0522010300)
“十一五”国家粮食丰产科技工程项目(2006BAD02A07)
关键词
春小麦
品种
干旱胁迫
糊化特性
Spring wheat
Cultivars
Drought stress
Pasting property
