小麦籽粒发芽对品质的影响

选用来自黑龙江、辽宁和北京的11个冬、春性小麦品种，对其发芽籽粒和耒发芽籽粒进行了11个品质性状的分析，以研究籽粒发芽对小走品质性状的影响。结果表明，小麦籽粒发芽对其蛋白质、淀粉和馒头加工品质均造成负面影响，籽粒发芽与不发芽相比，蛋白质舍量、湿面筋含量、沉淀值、吸水率、形成时间、稳定时间、峰值粘度、稀懈值、降落值、馒头体积和馒头评分等品质性状的差异均达到5％或1％显著水平。籽粒发芽造成蛋白质质量的下降程度大于蛋白质含量的下降程度。籽粒发芽对品质影响程度在品种（系）间也存在差异。发芽处理的小走高分子量走谷蛋白亚基组成和醇溶蛋白电泳图谱均未发生变化。

Effect of Grain Sprouting on Major Quality Characters of Wheat

Eleven Chinese winter and spring wheat cultivars from Heilongjiang province, Liaoning province and Beijing were used to investigate the quality characters of sprouted wheat. Eleven quality parameters were tested for normal grains and sprouted grains at the same time. These results showed that the grain sprouting affected negatively the quality of protein, starch and end products such as steamed bread. Significant difference in major quality characters including protein content, wet gluten content, sedimentation value, water absorption of Farinograph, development time, stability, peak viscosity, breakdown, falling number, steamed bread volume and score between sprouted and normal kernels were observed at 5% or 1% level. The reduction of gluten strength such as stability due to sprouting was more than that of protein content. Significant difference in the effects of grain sprouting on quality characteristics was also observed among wheat cuhivars. Significant variation was not found for SDS-PAGE patterns of high molecular weight glutenin subunit and Gliadin of sprouted wheat.