不同品种小麦籽粒中戊聚糖含量分析

从全国小麦主产区收集弱筋小麦品种19份、强筋品种24份，对小麦籽粒中的戊聚糖含量以及籽粒基本品质特性进行了测定与统计分析。结果显示，不同类型与品种的小麦籽粒中总戊聚糖(TP)和水溶性戊聚糖(WSP)含量存在极显著差异（P<0.01）；强筋小麦的TP和水不溶性戊聚糖（WUP）平均值较弱筋小麦的偏高，但二者的WSP平均值基本一致。对籽粒的戊聚糖含量与其品质特性进行相关性分析发现，强筋小麦籽粒的WSP含量与籽粒蛋白质含量、湿面筋含量、zel沉降值、面团稳定时间存在正相关关系；弱筋小麦籽粒WSP含量与籽粒蛋白质含量、湿面筋含量、硬度、zel沉降值、形成时间存在负相关关系。通径分析结果显示，蛋白质与湿面筋含量对戊聚糖含量的影响更为显著。由本研究得出结论，强筋与弱筋类型小麦的品质指标对戊聚糖含量的影响有明显不同，建议未来戊聚糖的研究按小麦类型区别对待。

ANALYSIS OF PENTOSAN CONTENT OF DIFFERENT WHEAT VARIETIES

19 varieties of soft wheat and 24 varieties of hard wheat were collected from main wheat-producing areas in China, and the contents of total pentosans (TP) and water-soluble pentosans (WSP) in wheat grains were analyzed. The results indicated that the contents of TP and WSP were significantly different among wheat varieties (P<0.01). There average contents of TP and water-unsoluble pentosans (WUP) were higher in hard wheat varieties than that in soft varieties, whereas the average WSP contents were almost same. According to the correlation analysis, the contents of WSP in soft wheats were positively related with protein content, wet gluten content, zel sedimentation volume and stability time, while the contents of WSP in soft varieties were negatively related with protein contents, wet gluten contents, wheat kernel hardness, zel sedimentation volume and development time. The results of path analysis revealed that the contents of pentosans were mainly affected by protein and wet gluten content. From the above results, it could be concluded that the effects of quality characteristics of soft and hard wheats on their pentosan contents were quite different, which suggested that the type of wheat should be considered on pentosans’ research.