面团吹泡特性的小麦高分子量谷蛋白亚基评分系统研究

为了研究高分子量麦谷蛋白亚基(HMW-GS)与面团流变学特性的关系,选用100个春小麦品种,测定了其HMW-GS以及面团张力、延展性、充气指数和变形功等4项面团吹泡特性,并通过数量化理论及统计学鉴评方法,研究了HMW-GS与面团吹泡特性的关系.建立了针对不同面团吹泡特性的HMW-GS评分系统,亚基1、2*、nall、7、7 8、17 18、22、2 10、2 11、2 12、5 10和10关于面团吹泡特性的亚基总评分分别为7.21、4.43、3.59、8.07、6.02、5.49、0.70、2.15、4.58、4.50、10.00和4.14.在面团吹泡特性与HMW-GS之间得到了4个多元回归方程,决定系数均在0.96以上,能准确预测4个面团吹泡特性.总体来看,1亚基、7亚基、7 8亚基、17 18亚基和5 10亚基排序较前,对面团吹泡特性有积极意义,属于优质亚基.其中,5 10亚基对所有面团吹泡特性的亚基评分最高,17 18亚基对提高面团延展性有特殊的作用,因此,面条专用小麦中应有17 18亚基.而2 10和22亚基对面团吹泡特性的贡献普遍较差,为劣质亚基.

Establishing the Score System of HMW-GS on Alveogram Characters in Wheat

High Molecular Weight Glutenin Subunits(HMW-GS) in wheat are important protein subunits,which affect flour quality,include alveogram characters.To improve breeding and selection efficiency of good quality wheat varieties,100 spring wheat varieties were selected to study the relationship between HMW-GS and alveogram characters,such as maximum height,extensibility,gas index and baking strength,by quantity theory and statistics estimation.It was shown that the general alveogram scores of HMW-GS 1,2*,nall,7,7 8,17 18,22,2 10,2 11,2 12,5 10,and 10 were 7.21,4.43,3.59,8.07,6.02,5.49,0.70,2.15,4.58,4.50,10.00 and 4.14,respectively.The score system for alveogram characters based on HMW-GS index had four multiple regression equations and could be used to forecast the alveogram characters,because the determination coefficients were all over 0.96.The results indicated that HMW-GS 1,7,7 8,17 18 and 5 10 were good quality subunits for alveogram in wheat.HMW-GS 5 10 was the best subunit for all of the alveogram characters,HMW-GS 17 18 was the especial subunit to improve dough extensibility,and they should be possessed in noodle wheat.But HMW-GS 2 10 and 22 were the worst subunits for most of the alveogram indexes.