摘要
采用谷蛋白溶涨指数 (SIG)法及新的蛋白质组分分离方法 ,分析了 2 5个中国小麦品种的蛋白质组分含量 ,并对面团物理特性、面条制作特性和蒸煮品质进行了评价。结果表明 ,不同溶涨时间 (min)SIG与不溶性谷蛋白含量呈极显著正相关 (r=0 .80 8～ 0 .86 7;P <0 .0 1) ,说明SIG可间接反映不溶性谷蛋白的含量。蛋白质含量、面筋指数、稳定时间、拉伸长度、拉伸能量与SIG5、SIG2 0显著正相关 (r=0 .5 16～ 0 .734;P <0 .0 5 ,0 .0 1) ,说明SIG方法适用于国产小麦品质评价。面条煮后品质特性与谷蛋白溶涨指数 (SIG)显著相关 (r=- 0 .789～ - 0 .812 ;0 .4 19～0 .888;P <0 .0 5 ,0 .0 1)。面条质构表面韧性和剪切韧性测定法比TPA法和压缩特性测定法更适于反映中国白盐面条的品质差异。面条蒸煮失落率、吸水率与SIG、不溶性谷蛋白含量极显著负相关 (r=- 0 .5 5 6～ - 0 .787;P <0 .0 5 ,0 .0 1)。SIG方法可作为谷物化学研究。
The swelling index of glutenin and the protein fraction of 25 Chinese wheat varieties with new protein fractions extracting method was studied. The protein fractions compose of monomeric protein, soluble glutenin and insoluble glutenin. The relationship between protein fraction and other protein index, dough character, and fresh noodle quality were analysed. The SIG results at different times is positively highly significantly related to the insoluble glutenin content (r=0.808-0.867, P<0.01). The SIG result can reflect the insoluble glutenin content. The protein content, gluten index, farinograph stability time, extensibility length and extensigram energy were positively significantly correlated with SIG5 and SIG20 (r=0.516-0.734, P<0.05, 0.01). The SIG suites Chinese wheat dough evaluation. Fresh noodle making quality parameters were evaluated by fresh noodle length, thickness, maximum resistance to extension, extension area and extension distance, while cooked noodle texture was determined by cutting firmness, compression recovery, surface firmness and TPA by using a texture analyzer of TA/XT2i. The noodle cooking quality was significantly correlated with the SIG value. The surface firmness and cutting firmness were more desirable for predicating the quality difference than TPA test and compression. Cooking loss, water absorption are negatively related to SIG value and insoluble content (r=-0.556-0.787, P<0.05, 0.01). The results showed that SIG test was suitable in evaluating noodle making and cooking quality in very small sample size, which was very important in wheat breeding programs. Therefore, SIG test, as a small scale test, is suitable to evaluate dough rheological properties for Chinese wheat varieties, and will be helpful for cereal research and wheat breeding program, especially, in early generations.
出处
《中国农业科学》
CAS
CSCD
北大核心
2004年第1期119-124,共6页
Scientia Agricultura Sinica
基金
陕西省"九五"科技攻关资助项目 ( 96K0 1 G1 0 1)
关键词
谷蛋白
溶涨指数
面团特性
面条品质
小麦品种
Common wheat
Swelling index of glutenin
Protein quality
Dough characters
Noodle quality
