馒头评分指标的小麦高分子量麦谷蛋白亚基评分系统研究  

Establishing the Score System of HMW-GS on Steamed Bread Score Indexes in Wheat

作　　者：康志钰[1] 王建军[1] 尚勋武[2] 

机构地区：[1]云南农业大学农学与生物技术学院,昆明650201 [2]甘肃农业大学农学院,兰州730070

出　　处：《西北农业学报》2007年第1期30-34,共5页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：甘肃省自然基金项目暨中青年科技基金项目(甘肃小麦籽粒特异性贮藏蛋白亚基筛选及遗传研究ZS021-A25-045-N);云南省自然科学基金项目(小麦籽粒特异性贮藏蛋白亚基的分子标记2004C0004R)

摘　　要：针对现有高分子量麦谷蛋白亚基(HMW-GS)评分系统的局限性,选用100个春小麦品种,测定了其HMW-GS以及馒头比容得分、外观、色泽、结构、弹韧性、粘牙性、气味、总评分等8项馒头评分指标,并通过数量化理论及统计学鉴评方法,研究了HMW-GS与馒头评分指标的关系,得到了8个多元回归方程,决定系数均在0.95以上,能准确预测8个馒头评分指标,建立了针对不同馒头评分指标的HMW-GS评分系统。总体来看,1亚基、2*亚基、7亚基、5+10亚基和10亚基可普遍提高馒头评分指标,属于优质亚基,其中,5+10亚基可有效改善馒头品质,10亚基有利于改善馒头外观,但使馒头结构变劣,1亚基能有效改善馒头色泽,7亚基可改善馒头粘牙性。N、2+10、2+11、2+12和17+18亚基对馒头评分指标贡献普遍较小,属于劣质亚基。As the shortage of the score system of HMW-GS formerly, 100 spring wheat varieties were selected to study the relationship between HMW-GS and protein quality such as specific volume, appearance, color, structure, toughness, adhesiveness, smell and total score, by quantity theory and statistics estimation. Eight multiple regression equations could be used to forecast the eight steamed bread score indexes, because the determination coefficient were all upwards of 0. 95. The score system of HMW-GS on steamed bread score indexes was established in wheat. The HMW-GS 1, 2^＊ , 7, 5＋ 10 and 10 were good quality subunits for steamed bread score indexes. HMW-GS 5＋10 could improve most of steamed bread score indexes, HMW-GS 10 could improve the appearance of steamed bread but make the structure of steamed bread bad. HMW-GS 1 could improve the color of steamed bread. HMW-GS 7 could improve the adhesiveness of steamed bread. HMW-GS N, 2＋10, 2＋11, 2＋12 and 17＋18 were the worst subunits for steamed bread.

关 键 词：小麦 高分子量麦谷蛋白亚基 馒头 评分指标 

分 类 号：S512.1[农业科学—作物学]