小麦粉碱性水保持力和膨胀势与其他品质性状的相关研究

测定了品质差异较大的28个小麦品种的理化性状，分析了其相关关系。结果表明：小麦粉碱性水保持力（AWRC）取决于籽粒硬度和可溶性戊聚糖（WEAX）含量，与蛋白质含量和面筋强度也密切相关；膨胀势与直链淀粉比例极显著负相关。籽粒蛋白质含量与SDS沉降值、和面曲线峰高极显著正相关，与Pelshenke值、和面时间相关不显著；SDS沉降值与Pelshenke值、谷蛋白大聚合体（GMP）含量、和面时间、和面曲线峰高均呈极显著正相关。SDS沉降值的化学基础是GMP，它既与蛋白质含量有关，也与蛋白质品质有关；和面时间和Pelshenke值则主要与蛋白质品质有关；蛋白质品质性状与膨胀势、多酚氧化酶（PPO）活性没有明显相关。以上说明，小麦籽粒的理化性状如硬度、可溶性戊聚糖、蛋白质性状等影响了小麦粉碱性水保持力，而膨胀势主要决定于直链淀粉的含量，多酚氧化酶与蛋白质和淀粉等性状无必然联系。

Research on swelling power, alkaline water retention capacity and other relevant quality traits of wheat flour

The both physical and chemical traits of twenty-eight wheat cultivars were measured respectively and their relationships were analyzed. The results indicated that there were remarkable differences among the samples in quality of each cultivars. The correlative analyses showed that Alkaline water retention capacity (AWRC) was strongly correlated with grain hardness, water-soluble arabinoxylan (WEAX) content and mix tolerance; while swelling power was only tied up with amylase content. Grain protein content was strongly correlated with SDS sedimentation volume, mixogram peak height, but not remarkably with Pelshenke value and mixing time. SDS sedimentation volume showed a significantly positive correlation with Pelshenke value, glutenin macro-polymer (GMP) content, mixing time and mixogram peak height. The chemical basis of SDS sedimentation volume is GMP which is dependent on both quantity and quality of protein; while the mixing time and Pelshenke value are correlated only with protein quality traits. There is no significant correlation between protein quality traits and swelling power or polyphenol oxidase activity (PPO). In conclusion, the AWRC is mainly affected by grain hardness, WEAX and kernel protein traits; the swelling power is only dependent on amylase content; and there are no necessary correlations between PPO and the activities of protein and starch.