| 小麦面粉蛋白品质与其加工特性的关系 |
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| 引用本文： | 张国增,郑学玲,钟葵,赵清宇,周素梅.小麦面粉蛋白品质与其加工特性的关系[J].核农学报,2012,26(7):1012-1017. |
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| 作者姓名： | 张国增 郑学玲 钟葵 赵清宇 周素梅 |
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| 作者单位： | 1. 中国农业科学院农产品加工研究所／农业部农产品加工综合性重点实验室,北京,100193
2. 河南工业大学粮油食品学院,河南郑州,450052 |
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| 基金项目： | 公益性行业(农业)科研专项 |
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| 摘 要： | 文中收集了我国2010年收获的83个小麦品种用以研究小麦面粉中蛋白质数量及质量对面粉加工特性的影响。结果表明,面粉的蛋白质含量与SDS沉降值、粉质及拉伸参数大部分指标间存在显著或极显著相关性。湿面筋含量与SDS沉降值、形成时间、延伸度呈极显著正相关,与其它各指标间相关性不显著。单个亚基对小麦加工品质的影响在Glu-A1位点上2*> 1>Null;在Glu-B1 位点上13+16>17+18>14+15> 7+9>7+8>6+8;在Glu-D1 位点上5+10>4+12>2+12。
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| 关 键 词： | 小麦 蛋白质 面筋 高分子量谷蛋白亚基 加工特性 |
| 收稿时间： | 2012-01-17 |
| 修稿时间： | 2012-05-14 |
STUDY ON THE RELATIONSHIP BETWEEN PROTEIN CHARACTER AND PROCESSING QUALITY OF WHEAT FLOUR |
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| ZHANG Guo-zeng,ZHENG Xue-ling,ZHONG Kui,ZHAO Qing-yu,ZHOU Su-mei.STUDY ON THE RELATIONSHIP BETWEEN PROTEIN CHARACTER AND PROCESSING QUALITY OF WHEAT FLOUR[J].Acta Agriculturae Nucleatae Sinica,2012,26(7):1012-1017. |
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| Authors: | ZHANG Guo-zeng ZHENG Xue-ling ZHONG Kui ZHAO Qing-yu ZHOU Su-mei |
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| Institution: | 1. Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193;2. College of Cereals Oil and Foodstuff, Henan University of Technology, Zhengzhou, Henan 450052 |
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| Abstract: | Effect of protein quantity and quality (wet gluten content and HMW-GS) on wheat flour processing quality were investigated with 83 wheat varieties harvested in 2010. Significant correlations were found between protein content and most of processing quality parameters. No significant correlations were observed between wet gluten content and processing quality parameters except SDS sedimentation, development time and extensibility. According to the total contribution to processing quality, individual subunit of HMW-GS could be ranked as: at Glu-A1, 2*>1>Null; at Glu-B1, 13+16>17+18>14+15>7+9>7+8>6+8; at Glu-D1, 5+10>4+12>2+12. |
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| Keywords: | wheat protein gluten HMW-GS processing quality |
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