关于面团稠度特性的小麦高分子量麦谷蛋白亚基评分系统研究  

Establishing Score System of HMW-GS on Dough Consistency Characters of 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：《中国粮油学报》2007年第5期32-35,共4页Journal of the Chinese Cereals and Oils Association

基　　金：甘肃省自然基金项目暨中青年科技基金项目(ZS021-A25-045-N);云南省自然科学基金项目(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以及面团最大压力、形成时间和稳定时间等3项面团稠度特性,并通过数量化理论及统计学鉴评方法,研究了HMW-GS与面团稠度特性的关系,得到了3个多元回归方程,决定系数均在0.98以上,能准确预测3个面团稠度特性,建立了针对不同面团稠度特性的HMW-GS评分系统。总体来看,7亚基、5+10亚基和10亚基对面团稠度特性有积极意义,属于优质亚基。7亚基对所有面团稠度特性的亚基评分最高,5+10亚基对面团最大压力的评分较高,10亚基对面团形成时间和稳定时间的评分较高。而2+10亚基、2+12亚基、22亚基和17+18亚基对面团稠度特性的评分最小,其中,17+18亚基对所有面团稠度特性的亚基评分最低,2+10亚基、2+12亚基和22亚基对所有面团稠度特性的亚基评分也较低,为劣质亚基。Aiming at the current shortage of score system of HMW - GS, 100 spring wheat varieties were selected to study the relationship between HMW -GS and dough consistency characters, such as maximum pressure, development time and stability time, by quantity theory and statistics estimation. Three multiple regression equations are gained and can be used to forecast the dough consistency characters, because the determination coefficients are all upwards 0.98. The score system of HMW - GS on the dough consistency characters is established for wheat. The HMW - GS 7, 5 ＋ 10 and 10 are good quality subunits for the dough consistency characters, the score of HMW - GS 7 is the highest for all the dough consistency characters, the score of HMW - GS 5 ＋ 10 is rather high for the dough maximum pressure, and the score of HMW - GS 10 is rather high for the dough development time and stability time. But HMW - GS 2 ＋ 10, 2 ＋ 12, 22 and 17 ＋ 18 are the worst subunit for the dough consistency characters, the score of HMW - GS 17 ＋ 18 is the lowest and the score of HMW - GS 2 ＋ 10, 2 ＋ 12 and 22 are rather low for all the consistency characters.

关 键 词：小麦 高分子量麦谷蛋白亚基 面团稠度特性 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]