小麦籽粒蛋白质组分与面包烘焙品质性状关系的研究  

Relations between Protein Groups and Bread-baking Quality Characters of Wheat

作　　者：杨学举[1] 卢少源[1] 张荣芝[1] 

机构地区：[1]河北农业大学小麦育种室

出　　处：《中国粮油学报》1999年第1期1-5,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：利用３８个小麦种质材料，研究了小麦蛋白质组分与面包烘焙品质性状的关系。发现清蛋白或球蛋白与主要面包品质性状呈负相关，其中清蛋白含量与Ｚｅｌｅｎｙ沉降值呈显著负相关。醇溶蛋白或谷蛋白与面包品质性状呈正相关，谷蛋白与烘焙品质呈显著正相关。利用通径分析明确了不同蛋白组分对面包加工品质的直接作用和间接作用。据此提出改良面包加工品质及协调营养品质和面包加工品质的途径。Relations between wheat protein groups and bread-baking quality characters were studied by using 38 wheat germplasm materials.The results indicated that the correlations between albumin or globulin and major bread-baking characters were negative.Significant negative correlation was observed between albumin and Zeleny sedimentation value.Positive correlations between gliadin or glutenin and bread quality characters were found.Significant positive correlation was observed between glutenin and bread-baking quality characters.Direct and indirect effects of different protein groups upon bread-processing quality characters were determined by using method of path analysis.Ways of improving bread-processing quality and coordinating nutritive quality and bread-baking quality are put torward in this paper.

关 键 词：小麦 蛋白质组分 面包 烘焙品质 营养 加工 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS213.21[轻工技术与工程—食品科学与工程]