不同小麦品种蛋白质含量、组分差异及其与面粉色泽的关系

对河南省具有推广前景的30个小麦品种的蛋白质含量、蛋白质组分、蛋白质特性及面粉色泽进行了分析,结果表明,30个品种的蛋白质含量变异系数为8.34%,形成时间和稳定时间的变异系数分别为83.8%和87.4%。依据蛋白质含量和稳定时间对小麦品种进行的分类结果表明,达到强筋小麦标准的有4个品种,占13.3%;达到中筋小麦标准的有21个品种,占70%。蛋白质含量及特性和面粉色泽相关性分析结果表明,蛋白质含量和b*值呈显著正相关;清蛋白含量和L*值呈极显著负相关;面团形成时间、稳定时间、粉质指数均与L*值呈极显著负相关。表明蛋白质含量及特性对面粉色泽有明显影响,在小麦育种和栽培调控措施中应根据小麦面粉用途综合考虑蛋白质特性和面粉色泽。

Variation of Protein Content and Component and Their Relations with Flour Color in Different Wheat Varieties

The protein content,protein property and flour color of 30 wheat varieties were analyzed in the paper.The results indicated that the variation coefficient of protein content,stability time and forma tion time was 8.34%,83.8% and 87.4%,respectively.The 30 wheat varieties were classified based on the protein content and stability time,of which four met the standard of strong gluten and 21 met the standard of medium gluten wheat.The correlation analysis of protein content,protein property and flour color showed that protein content had significantly positive correlation with the b-value,and albumin content had significantly negative correlation with the L-value.The formation time,stability time and farinograph index were also correlated negatively with b-value.This suggested that protein content and property had great effect on flour color.In wheat breeding and cultivation,the protein property and flour colour should be considered comprehensively according to the flour end-use purpose.