小麦籽粒贮藏物质对加工品质影响的研究进展

分析了小麦籽粒贮藏物质中HMW-GS、LMW-GS、麦醇蛋白及淀粉组成对小麦品质影响的研究现状与进展。重点探讨了各组分的遗传基础及在小麦品质遗传改良中的作用。HMW-GS研究主要集中在对烘烤品质影响方面,其重要亚基及基因行为研究得比较清楚,正在育种中加以应用;LMW-GS的研究难点主要是分辨率低,被初步分为A,B,C3组,其在麦谷蛋白中的含量远高于HMW-GS,现正在研究新的分离技术,并初步研究了各组LMW-GS对品质的影响,麦醇蛋白在组成上具有高度异质性和复杂性。到目前为止,在普通小麦中一共鉴定了111个等位基因,麦醇蛋白是含量最多的储藏蛋白,其对小麦加工品质的影响与HMW-GS、LMW-GS的组成、比例及相互作用有关,淀粉中直链淀粉和支链淀粉的含量以及淀粉的糊化特性对面粉制成品的外观和食用品质影响较大,因此,小麦品种胚乳淀粉性状的改良及其对品质的影响机理也成为研究的重点方向之一。

The progress of study on the influence of the wheat seed storages on the wheat quality

This paper discussed the development of the influence of HMW-GS, LMW-GS, wheat gliadin and the amylum component stored in the wheat seed on the wheat quality. It mainly dealt with the genetic bases of the components and the use o f them in the improvement of the wheat quality. Researching on the HMW-GS was ma inly in the influence on the bread bake quality and their genetic behaviors; the difficulty in the LMW-GS studies was the limit of their detection. LMW-GS has i mportant influence on the food processed quality because there are much more LMW-GS in the wheat glutenin than HMW-GS; the wheat gliadin′ components are very d iffer-property and complex, so far about 111 alleles had been found in the wheat . Wheat gliadin is the most component in the storage protein, it has relation to the component, proportion and the reaction of the gliadin, HMW-GS and LMW-GS in fluence the food processed quality; the contents of amylose and amylopenctin in the amylum and the pasting viscosity of amylum influence the appearance quality and the edibility quality of flour manufacture, so improving the quality of the wheat endosperm amylum and the studying on the principle of it′s influences on the quality is becoming one of important directions.