几个黑小麦品种(系)蛋白质品质特性及其与面条蒸煮品质的关系

为给黑小麦加工品质评价及相关加工企业的原料选择与质量控制提供参考依据,选用国内推广的10个黑小麦品种为原料,对其蛋白质品质、粉质参数、面条蒸煮品质及其关系进行了分析.结果表明,黑小麦的蛋白质含量、谷蛋白大聚体(GMP)、谷蛋白溶涨指数(SIG)及蛋白组分中的醇溶蛋白和谷蛋白含量均低于对照小偃6号;湿面筋含量、面筋指数、沉淀值及粉质参数均优于小偃6号.黑小麦的沉淀值、SIG值和GMP含量、评价值与面条蒸煮干物质失落率呈极显著或显著负相关,逐步回归分析表明,SIG值和GMP与面条蒸煮干物质失落率的关系最为密切,是黑小麦面条品质评价的有效预测指标.黑小麦76、黑宝石、黑小麦、ZL97(6)和贞选1号具有较好的面条加工适用性.

Protein Properties of Several Black Kernel Wheat and Their Relations to Noodle Quality

In order to provide information for processing quality evaluation,materials selection and quality control of black kernel wheat,analysis on protein properties,Farinogram,and the noodles quality of 10 black kernel wheat varieties and the relationship between protein quality and the noodles quality was conducted.The results indicated that protein content,glutenin macropolymer(GMP),swelling index of glutenin(SIG)and gliadin content,glutelin content in black kernel wheat varieties were less than check Xiaoyan 6.The wet gluten content,gluten index,sedimentation value and Farinogram of black kernel wheat varieties were larger than that of Xiaoyan 6.Sedimentation value and SIG were significantly and negatively correlated with dry matter loss of noodle.GMP and valorimeter value were negatively correlated with dry matter loss of noodle.In addition,SIG and GMP were more useful to estimate noodle quality.Heixiaomai 76,Heibaoshi,Heixiaomai,ZL97(6)and Zhenxuan 1 are more suitable to make noodles.