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小麦蛋白质组分含量与面团流变学性状的关系
引用本文:张树华,杨学举,张彩英.小麦蛋白质组分含量与面团流变学性状的关系[J].甘肃农业大学学报,2011,46(2):65-70.
作者姓名:张树华  杨学举  张彩英
作者单位:河北农业大学生命科学学院,河北省作物种质资源实验室,河北,保定,071001
摘    要:利用国内外60份小麦种质材料,测定了面粉中清蛋白、球蛋白、醇溶蛋白、麦谷蛋白及剩余蛋白5种蛋白质组分含量和面团形成时间、稳定时间和吸水率3个主要流变学指标,揭示了蛋白质组分含量与不同小麦种质面团流变学性状的关系.结果表明:小麦5种蛋白质组分的变异幅度都较大,介于11.06%~37.41%之间,在小麦种质资源中存在丰富的...

关 键 词:小麦粉  蛋白质组分  面团流变学性状

Relationships between protein composition content and dough rheological traits in wheat flour
ZHANG Shu-hua,YANG Xue-ju,ZHANG Cai-ying.Relationships between protein composition content and dough rheological traits in wheat flour[J].Journal of Gansu Agricultural University,2011,46(2):65-70.
Authors:ZHANG Shu-hua  YANG Xue-ju  ZHANG Cai-ying
Abstract:In order to investigate the relationships between the content of different protein compositions and dough rheological traits in wheat,both the protein compositions,including albumin,globulin,gliadin,glutenin and insoluable protein,and the rheological traits,including dough developing time,stable time and absorption rate,were analyzed by using 60 samples of domestic and foreign wheat germplasms.The results showed that the variation rang of all the five protein compositions content was from 11.06 % to 37.41 %,indicating that there was a large variation in wheat germplasms.The correlations of albumin,globulin and gliadin to rheological traits were not significant,however that of glutenin were extreme significant positive correlated to dough developing time,stable time and absorption rate(P<0.01).The positive correlation of insoluble protein to developing time was significant(P<0.05),while the positive correlation of insoluble protein to stable time was extreme significant(P<0.01),the correlation of insoluble protein to absorption rate was not significant.The research result indicate that it is possible to increase the content of both glutenin and insoluble protein by cross breeding method.
Keywords:wheat flour  protein composition  rheological trait
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