储藏时间影响小麦蛋白质理化特性的灌溉效应  

Storage Time Affects the Effect of Irrigation Schemes on Protein Physicochemical Properties of Wheat

作　　者：刘鸿飞 刘锐 赵明辉[3] 张影全[1] 李强[3] 孟祥海[3] 乔文臣[3] 张波[1] LIU Hongfei;LIU Rui;ZHAO Minghui;ZHANG Yingquan;LI Qiang;MENG Xianghai;QIAO Wenchen;ZHANG Bo(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agricultural Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193;Institute of Food and Nutrition Development,Ministry of Agriculture and Rural Affairs,Beijing 100081;Dry-land Farming Institute of Hebei Academy of Agricultural and Forestry Sciences,Hengshui,Hebei 052800)

机构地区：[1]中国农业科学院农产品加工研究所/农业农村部农产品加工综合性重点实验室,北京100193 [2]农业农村部食物与营养发展研究所,北京100081 [3]河北省农林科学院旱作农业研究所,河北衡水052800

出　　处：《核农学报》2022年第7期1466-1474,共9页Journal of Nuclear Agricultural Sciences

基　　金：国家现代农业产业技术体系专项(CARS-03);中央级公益性科研院所基本科研业务费专项(CAAS-ASTIP-2020-IFST)。

摘　　要：灌溉对小麦蛋白质理化特性的影响规律报道不完全一致,这可能与检测蛋白质理化特性时籽粒储藏时间长短有关。为明确灌溉效应受籽粒储藏时间的影响,进一步明确灌溉对小麦蛋白质理化特性的影响,本试验将3种灌溉处理水平的衡4399小麦籽粒在室温条件下储藏120 d,每30 d取样一次,用布勒磨磨制小麦粉(出粉率为66%~71%),检测面粉的蛋白质数量属性、质量属性和面团流变学特性。结果表明,灌溉和储藏时间以及二者的交互作用均显著影响小麦蛋白质理化特性。配对T检验显示,面粉粗蛋白含量和湿面筋含量随灌溉量及频次的增加分别相对降低6%和14%;沉降指数、面团稳定时间和面团最大拉伸阻力随灌溉量及频次的增加分别相对增加15%、33%和95%。进一步多重比较表明,储藏时间影响了麦谷蛋白大聚体含量及其储能模量值、面团吸水率和拉伸长度的灌溉效应。储藏2~3个月后小麦蛋白质理化特性指标逐渐趋于稳定。籽粒储藏时间影响小麦蛋白质理化特性的灌溉效应,籽粒收获后至少储藏90 d再检测才能客观反映灌溉效应。本研究为进一步揭示灌溉对小麦品质的影响规律提供了参考。The effects of irrigation on the physicochemical properties of wheat protein were not completely consistent, which might be related to the length of grain storage time during the detection of physicochemical properties of wheat proteins. The aim of this study was to clarify the effect of storage time on irrigation, and to further clarify the effect of irrigation on physicochemical properties of wheat proteins. In this experiment, H4399 wheat grains of three irrigation schemes were stored at room temperature for 120 d and sampled every 30 d. Wheat flour(with a yield of 66%~71%) was made by Buhler mill. The protein quantitative properties, quality properties and dough rheological properties of flour were detected. The results showed that irrigation, storage time and their interaction significantly affected the physicochemical properties of wheat protein. Paired T test showed that the content of crude protein and the wet gluten decreased by 6% and 14% with the increase of irrigation amount and frequency, respectively. The sedimentation index, stability time and maximum resistance rose by 15%, 33% and 95% with the increase of irrigation amount and frequency, respectively. Multiple comparisons showed that storage time affected the effect of irrigation on GMP content, storage modulus value, water absorption of dough and extensibility. Grain storage time affected the effect of irrigation on physicochemical properties of wheat proteins, and the effect of irrigation could be objectively reflected only when grains were stored for at least 90 days after harvesting. This study provided reference for further revealing the effect of irrigation on wheat quality.

关 键 词：灌溉效应 储藏时间 蛋白质 理化特性 

分 类 号：S512.1[农业科学—作物学]