Wx蛋白缺失对淀粉理化特性和面条品质的影响  

Effects of Wx Protein deficiency on Starch Physiochemical Properties and Noodle Quality

作　　者：宋健民[1] 戴双[1] 李豪圣[1] 刘爱峰[1] 刘建军[1] 赵振东[1] 刘广田[2] 

机构地区：[1]山东省农业科学院作物研究所,济南250100 [2]中国农业大学农学与生物技术学院,北京100094

出　　处：《中国农业科学》2007年第12期2888-2894,共7页Scientia Agricultura Sinica

基　　金：国家"863"(2006AA100102);"948"(2006-G2(B));科技支撑计划(2006BAD01A02);山东省良种产业化工程项目资助

摘　　要：【目的】对Wx蛋白缺失影响小麦淀粉理化特性和面条加工品质的情况进行探讨。【方法】以6类Wx蛋白组成的14个品种为试材,测定其淀粉理化特性和面条品质,进行统计分析。【结果】Wx亚基的数目对其酶蛋白和直链淀粉含量有显著影响,随着Wx亚基数目的增加,Wx蛋白和直链淀粉含量相应升高,面粉膨胀势和峰值粘度呈现下降的趋势,但面条品质的变化并不表现完全一致。糯小麦绝大部分淀粉理化指标显著较低。不同Wx亚基对淀粉理化特性和面条品质的影响也存在一定的差异,缺失Wx-B1亚基对直链淀粉合成的影响最大,其次是Wx-D1亚基,缺失Wx-A1亚基作用最小。3类单一Wx亚基缺失材料中,Wx-B1亚基缺失品种直链淀粉含量最低,膨胀势和RVA峰值粘度最高,面条评分最高。【结论】从不同Wx亚基缺失类型小麦品种看,面条评分与直链淀粉含量、膨胀和糊化特性之间并不是简单的直线关系,尤其是直链淀粉含量,而是有一个合适的范围,在这个范围内随着直链淀粉含量的下降,膨胀势和峰值粘度升高,面条评分上升,超出这一范围面条评分下降。【Objective】This study was to elucidate the effect of wheat Wx protein deficiency on starch physiochemical properties and noodle quality. 【Method】Starch physiochemical properties and noodle quality of 14 cultivars with 6 types Wx protein combinations were studied and analyzed. 【Result】The contents of enzyme and amylose, affected by Wx protein deficiencies significantly, were increased correspondingly with Wx protein amount. In contrast, flour swelling power and starch pasting peak viscosity decreased, while noodle quality was not consistent with lack of Wx protein lacking. Most starch physiochemical properties of waxy cultivars were less significantly than that of other types. Different Wx subunits influenced starch physiochemical properties and noodle quality differently, while the Wx-B1 subunit had greatest effect on amylose synthesis, and the Wx-D1 and the Wx-A1 subunit had least. The cultivar null in Wx-B1 subunit, with lowest amylose content and highest flour swelling power and peak viscosity, scored highest in noodle quality among the three types without all three subunits. 【Conclusion】Judging from the cultivars with different Wx protein compositions, noodle score was not linearly correlated to amylose content, flour swelling power and peak viscosity, especially for amylose content. Therefore, the cultivar suitable to make noodle should have a reasonable amylose content, flour swelling power, peak viscosity and noodle score increased with the decrease of amylose content within the range, while noodle score decreased beyond the confines.

关 键 词：小麦 WX蛋白 淀粉理化特性 面条品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]