济麦20在不同环境中面条品质稳定性及其影响因子分析  

Noodle Quality Consistency and Affecting Factors for Wheat Cultivar Jimai 20

作　　者：唐建卫[1,2] 张平平[1] 刘建军[3] 张艳[1] 李豪圣[3] 赵振东[3] 张业伦[1] 何中虎[1,3,4] 

机构地区：[1]中国农业科学院作物科学研究所,国家农作物基因资源与基因改良重大科学工程,国家小麦改良中心,北京100081 [2]新疆农业大学农学院,乌鲁木齐830052 [3]山东省农业科学院作物研究所,济南250100 [4]国际玉米小麦改良中心中国办事处,北京100081

出　　处：《中国粮油学报》2008年第4期18-26,共9页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金项目(30600393);引进国际先进农业科学技术规划(948计划项目,2006-G2);国家高技术研究发展计划(863计划)重点项目(2006AA100102);国家重点基础研究发展计划(973计划)项目(2002CB111300)

摘　　要：以面包面条兼用型小麦新品种济麦20在2005~2006年度山东省及天津市24个地点的样品为材料,分析了磨粉品质、面团流变学特性、淀粉糊化特性、面片颜色和面条加工品质,并用反相高效液相色谱（RP-HPLC）和凝胶色谱（SE-HPLC）对贮藏蛋白组分进行了量化。济麦20的面条加工品质优良且比较稳定,面条色泽呈亮奶黄色且稳定,硬度适中,黏弹性好;籽粒硬度、部分面团流变学特性和淀粉糊化特性变异系数较大,但对面条加工品质影响较小。容重和蛋白质含量是影响济麦20在不同地点面条加工品质的主要因素,容重与面粉、煮熟鲜面条、面片0 h和24 h的L值（亮度）呈显著正相关,相关系数分别为0.53（P〈0.01）、0.69、0.64和0.78（P〈0.001）,与面条硬度和食味呈显著正相关,相关系数分别为0.45（P〈0.05）和0.55（P〈0.01）。面粉蛋白质含量与面粉、面片0 h和24 h的L值呈显著负相关,相关系数分别为-0.68、-0.69（P〈0.001）和-0.60（P〈0.01）,与面条食味、总分和硬度呈显著负相关,相关系数分别为-0.47、-0.46（P〈0.05）和-0.60（P〈0.01）;虽然蛋白质含量对面条品质部分指标有较大负面影响,但蛋白质质量可以在一定范围内波动而对面条品质影响不大。蛋白质含量和容重等磨粉品质是影响济麦20在不同地点面条品质的主要因素。Wheat samples of newly released high quality cultivar limai 20 collected in 2005 - 2006 cropping season and from 24 sites in Shandong province and Tianjin city were used to evaluate quality traits, including milling quality, dough property, starch viscosity, noodle sheet color stability, and cooked noodle quality, and to quantify protein fractions by the reversed- phase high- performance liquid chromatography （RP- HPLC） and the size- exclusion high- performance liquid chromatography （SE - HPLC） methods. Results indicate that Jimai 20 performs outstanding and consistent noodle quality： bright white color with good stability, moderate firmness and good viscoelasticity. Wheat kernel hardness, polyphenol oxidase （PPO） activity, several parameters of dough property and starch viscosity exhibit relatively large variation as determined by coefficients of variation across locations, but they have little effect on noodle quality. Noodle quality across environments is mainly affected by test weight and protein content. Test weight is significantly and positively correlative with brightness （L^＊ ） of flour, cooked fresh noodle, noodle sheet Oh and 24 h, with r 0.53 （P 〈0.01） and 0.69, 0.64,0.78 （P 〈 0.001 ）, respectively. Test weight is significantly and positively correlative with noodle firmness and flavor, with r 0.45 （P 〈 0.05） and 0.55 （P 〈 0.01 ）, respectively. Flour protein content is significantly and negatively correlative with brightness （ L ^＊ ） of flour, noodle sheet Oh and 24 h, with r - 0. 68, - 0.69 （P 〈 0. 001 ） and - 0.60 （P 〈 0.01）, respectively. Flour protein content is significantly and negatively correlative with noodle flavor, total score and firmness, with r -0.47, -0.46 （P 〈 0.05） and -0.60 （P 〈 0.01 ）, respectively. Although protein content has a negative effect on noodle quality, protein quality only shows small effect on noodle quality. For Jimai 20, milling quality indexes, such as protein content and test weight, are the m

关 键 词：小麦 面条品质 贮藏蛋白 容重 品质稳定性 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程] S512.102[轻工技术与工程—食品科学与工程]