小麦籽粒淀粉品质与蛋白质品质关系的初步研究  

Primary Study on Relations between Starch Quality and Protein Quality in Winter Wheat

作　　者：赵俊晔[1] 于振文[1] 

机构地区：[1]山东农业大学农业部小麦栽培生理与遗传改良重点开放实验室,山东泰安271018

出　　处：《中国粮油学报》2004年第4期17-20,共4页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金 (39970 4 2 5)项目;"十五"国家科技攻关重大专项 (2 0 0 2BA51 6A1 2 )资助

摘　　要：通过测定 32个小麦品种籽粒的 11个淀粉品质性状及 10个蛋白质品质性状 ,分析了各性状之间的简单相关关系。结果表明 :直链淀粉含量与清蛋白含量显著正相关 ,与支链淀粉含量、膨胀势、高峰粘度、衰减值、粗蛋白含量、醇溶蛋白含量、谷蛋白大聚合体含量、沉降值显著负相关 ;支链淀粉含量与糊化温度显著负相关 ,与沉降值、面筋指数显著正相关 ;膨胀势、高峰粘度、低谷粘度、最后粘度两两间极显著正相关 ;衰减值与醇溶蛋白含量、谷蛋白大聚合体含量、沉降值 ,糊化温度与球蛋白含量呈显著正相关 ;回生值与面筋含量 ,峰值时间与沉降值显著负相关。文章还分析了淀粉品质和蛋白质品质与蒸煮类食品品质的关系。starch quality parameters and 10 protein quality parameters of 32 wheat cultivars were measured and their simple relationships were analyzed. The results indicated that amylose content was positively correlated to albumin content, and negatively correlated, at significant level, to amylopectin content, swelling power, peak viscosity, break down, total protein content, gliadin content, glutenin macropolymer content or sedimentation value. Significantly negative correlation between amylopectin and pasting temperature, and significantly positive correlation between amylopectin and sedimentation value or index of gluten were also observed. Significantly positive correlations among swelling power, peak viscosity, trough viscosity and final viscosity were observed, but these characters were not found closely correlated to protein quality characters. The study also showed that correlations between break down and gliadin content, glutenin macropolymer content, or sedimentation value, and the correlation between pasting temperature and globulin were significantly positive. Significantly negative correlations were found between set back and the index of gluten, peak time and sedimentation value. The relationship of starch quality, protein quality with steamed or boiled food quality was also analyzed.

关 键 词：蛋白质品质 沉降值 淀粉品质 谷蛋白大聚合体 性状 小麦籽粒 含量 糊化温度 支链淀粉 回生 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程] S512.1[轻工技术与工程—食品科学与工程]