摘要
采用新的蛋白质组分分离方法,对黄淮部分冬麦区25个小麦品种籽粒的单体蛋白含量、可溶性谷蛋白含量、不溶性谷蛋白含量进行了分析,同时对各蛋白质组分与其它蛋白质指标、面条品质的关系进行了研究。结果发现,黄淮冬麦区小麦的平均单体蛋白、可溶性谷蛋白和不溶性谷蛋白的比例为3.7∶1.0∶1.8;与有关文献比较,分析样品的单体蛋白含量偏低,可溶性谷蛋白含量偏高,不溶性谷蛋白含量较低,这可能就是面包小麦和面条小麦在蛋白质组成上的本质区别。单体蛋白对于面条拉伸特性作用小于谷蛋白。可溶性谷蛋白含量、不溶性谷蛋白含量与其它蛋白质品质指标如沉淀值、谷蛋白溶涨指数和部分流变学指标呈极显著正相关,与鲜面条制作特性及质构仪拉伸特性,如面条厚度、面带长度、鲜面条最大抗拉伸阻力、拉伸长度、拉伸能量等关系密切。单体蛋白对于鲜面条弹性的贡献小于谷蛋白;可溶性谷蛋白含量高低是面条小麦的主要特性,并可用于面条小麦育种早代筛选。
The protein fractions quantitative of 25 Chinese wheat varieties were studied with a new protein extractionmethod, together with the relationships between protein fractions and other protein indexes, dough property, and freshnoodle quality were also studied. The average ratios of monomeric protein, soluble glutenin and insoluble glutenin of wheatin China's Huanghuai winter wheat zone was 3.7∶1.0∶1.8. Compared with Canadian wheat varieties, the monomericprotein was lower, the soluble glutenin content was higher and the insoluble protein was lower, may be it is the mainlydifference between noodle wheat and bread wheat. The monomeric protein has lesser important contribution to the noodleextension quality than glutenin. The insoluble glutenin and soluble glutenin content are significantly correlated with part ofthe rheology parameters and other protein quality index, such as sedimentation volume and swelling index of glutenin, andplay an important role to fresh noodle extension characters, for example, the fresh noodle sheet thickness and length, freshnoodle maximum resistance of extension, extension distance and extension area. The results suggested that the monomericprotein is less important than that of the glutenin for fresh noodle resistance to extension; soluble glutenin content is themost important property for noodle special wheat, and soluble glutenin content can be used for to screen Chinese noodlespecial wheat in the early stages.
出处
《中国农业科学》
CAS
CSCD
北大核心
2004年第5期739-743,共5页
Scientia Agricultura Sinica
基金
陕西省"十五"科技攻关
杨凌生物技术育种研究中心资助项目
