弱筋小麦品质评价指标研究

为了确定评价弱筋小麦品质的核心指标,建立弱筋小麦品质评价体系,本研究以长江中下游麦区推广的9个弱筋品种为试验材料,连续进行4年种植试验,测定其籽粒蛋白质含量、籽粒硬度,湿面筋含量、面筋指数、沉淀值和溶剂保持力(SRC)等面粉理化指标,粉质仪和吹泡仪等面团流变学特性参数并制作曲奇饼干测试饼干直径、厚度等品质参数。结果表明,弱筋小麦多数品质性状受基因型和环境共同影响,其中蛋白质含量、硬度、沉淀值、水SRC、碳酸钠SRC、乳酸SRC、吹泡仪参数、粉质仪弱化度以及曲奇饼干直径、厚度均表现为基因效应大于环境效应;弱筋小麦的籽粒蛋白质含量、湿面筋含量、粉质仪吸水率、粉质仪形成时间、粉质仪稳定时间、粉质仪粉质质量指数在各品种间无显著差异;弱筋小麦的硬度、面筋指数、水SRC、碳酸钠SRC、吹泡仪弹性(P值)、吹泡仪弹性/延伸性(P/L值)、粉质仪弱化度在各小麦品种间差异显著(P<0.05),上述指标与曲奇品质呈显著或极显著相关性,可作为评价弱筋小麦品质的重要指标。优质弱筋小麦品质评价标准推荐为:硬度≤25,面筋指数≥80%,水SRC≤60%,碳酸钠SRC≤75%,吹泡仪P值≤40 mm、延伸性(L值)≥95 mm、P/L值≤0.45,75≤弱化度≤95。对连续种植4年的不同弱筋小麦品质性状进行聚类分析,发现扬麦13、扬麦9号、扬麦19为优质弱筋小麦。本研究结果为弱筋小麦品种选育提供了支撑。

Research on Quality Evaluation Indices of Weak Gluten Wheat

The purpose of this paper was to confirm the core indices to evaluate the quality of weak gluten wheat, and optimize weak gluten wheat quality evaluation system. In this study, nine weak-gluten wheat cultivars from the region of middle and lower reaches of Yangtze River were used to carry out four-year planting experiments. Quality parameters, including grain protein content, kernel hardness, wet gluten content, gluten index, SDS sedimentation value and solvent retention capacity (SRC), farinograph parameters and alveograph parameters were investigated after harvesting. Cookies were processed in the laboratory and quality parameters such as diameter and thickness were tested. Results indicated that most quality traits of weak gluten wheat were affected by both genotype and environment, and gene effects were greater than environment effects for grain protein content, kernel hardness, SDS sedimentation value, water SRC, sodium carbonate SRC, lactic acid SRC, alveograph parameters, degree of softening, and cookie diameter and thickness. There was no significant difference in protein content, wet gluten content, water absorption, development time, stability time, farinograph quality number among the cultivars tested. Whereas hardness, gluten index, water SRC, sodium carbonate SRC, P value, P/L value and degree of softening showed significant differences among weak gluten wheat varieties(P<0.05), and were significant or extremely significant correlated with cookie quality, which indicated their potential applications as the quality evaluation indices for weak-gluten wheat. It can be concluded from this study that the recommended quality evaluation standards of weak-gluten wheat are: hardness≤25, gluten index≥80%, water SRC≤60%, sodium carbonate SRC≤75%, P value of alveograph≤40mm, L value of alveograph≥95mm, P/L ratio of alveograph≤0.45, 75≤degree of softening≤95.At the same time, results from the cluster analysis showed that Yangmai13, Yangmai9 and Yangmai19 are elite weak-gluten wheat cultivars. The results provided support for weak gluten wheat breeding.