不同小麦品种醇溶蛋白的组成与速冻水饺面皮质构特性的关系

为探讨不同小麦品种的面粉品质指标与速冻冷藏水饺面皮质构特性的关系,研究醇溶蛋白对面皮质构的作用规律,同时筛选出适合加工速冻水饺面皮的小麦品种,为速冻水饺专用品种的选育和水饺面皮的原料选择提供理论支持。选取20种小麦粉为试验材料,采用反相高效液相色谱法定量分析小麦醇溶蛋白的成分组成,同时测定小麦粉流变学特性,并制作速冻冷藏水饺面皮,测定质构指标。采用相关分析和主成分分析方法对小麦品种品质指标和速冻冷藏水饺面皮质构的关系进行了分析。结果显示,经反相高效液相色谱分析,按保留时间的顺序依次得到ω、αβ和γ3种醇溶蛋白片段。相关分析显示湿面筋含量与硬度和咀嚼度都显著相关(P0.01),黏聚性与大部分品质指标呈负相关。主成分分析根据碎石图和方差贡献率提取出了可以反映原变量83.40%信息的4个因子。依据因子得分对样本进行聚类,可以大致分为4个群集,第1群集表现优秀,第3、4群集的质构特性表现一般,第2群集表现最差。群集结果与速冻冷藏水饺面皮的质构特性基本对应,可以作为划分专用粉品质的依据。就质构特性而言,较适合加工速冻水饺面皮的小麦品种是郑麦379、郑麦9023、糟麦和矮丰2000,相应的品质指标范围:醇溶蛋白质量分数为4.16%~3.16%,谷蛋白质量分数为4.44%~3.68%,稳定时间为232~673 s,拉伸面积为60~99。回归分析得出标准系数显示,ω醇溶蛋白对硬度、弹性等质构指标均具有负面的作用,αβ醇溶蛋白则对硬度、弹性具有促进作用,且对弹性的影响更大,γ醇溶蛋白则主要作用于黏聚性,对硬度、弹性的影响不大。研究结果为速冻水饺专用品种的选育和水饺面皮的原料选择提供理论支持。

Relationship between composition of gliadin and texture properties of quick-frozen dumpling skins based on different wheat varieties

Aimed to the selection of special varieties of frozen dumpling and raw material of dumpling skins, this paper investigated the differences of flours' quality indicators and structure characteristics of quick-frozen dumpling skins among wheat varieties, studied the regularity of gliadin, and screened the suitable wheat varieties. The 20 kinds of winter wheat flours in Henan Province were collected as the experimental material. The contents of gliadin by the RP-HPLC (reversed phase high-performance liquid chromatography) were studied, and the rheology properties were also determined. The texture indices were measured after the flours were made into quick-frozen dumpling skin. Correlation analysis and principal component analysis were used to investigate the relationship between quality indicators of flours and textural properties of quick-frozen dumpling skins. The results showed that 3 kinds of gliadin fragments (ω,αβ andγ) were gotten in turn according to the retention time by the RP-HPLC analysis. The wet gluten was significantly associated with hardness and chewiness (P<0.01), and cohesiveness was negatively correlated with the most of quality indicators. Flour protein quality did not only rely on the protein content. Based on the scree plot and the contribution rate of variance, 4 principal components were extracted by principal component analysis, which could reflect 83.40% of the information of original variables. The first principal component was mainly related to development time, stability time, degree of softening and stretching area, and named the chewiness factor. The second principal component was mainly related to setback value, breakdown value and degree of softening, and named the weaken factor. The followings were the toughness factor and the gliadin factor. The samples of 20 wheat cultivars were analyzed by cluster analysis based on the scores of 4 factors, and they could be roughly divided into 4 clusters. The glutenin and gliadin contents of Cluster 1 were higher than the other clusters, and water absorption rate, stability time, dough energy and other rheological parameters were also high for this cluster. The corresponding texture indicators, i.e. hardness, chewiness and springiness were higher than other clusters. The glutenin and gliadin contents of Cluster 2 were the lowest among all clusters, and its rheological properties were also the lowest. The corresponding texture indicators (hardness, chewiness and springiness) were lower than other clusters. The gliadin and gluten contents for Cluster 3 were in the middle, and the corresponding texture indicators were in low-middle level of the whole samples. Cluster 4 was similar to Cluster 3, and its springiness followed Cluster 1. The textural properties of Clusters 1, 3 and 4 performed well, while Cluster 2 was the worst in the textural properties. Clustering results substantially corresponded with the texture characteristics of quick-frozen dumpling skins, and hence could be used as the basis for dividing the quality grade of the flours for making dumplings. Standard regression coefficients in regression analysis showed that theω gliadin had the negative effects on hardness, springiness and chewiness in texture indicators of quick-frozen dumpling skins. Theαβ gliadin played a facilitating role to hardness and chewiness, and had a greater impact on springiness. Theγ gliadin positively specifically affected cohesiveness, and had little effect on hardness, springiness and chewiness.