豫南地区不同品种小麦面粉吸水率和蛋白质质量分数的相关性研究  

Study on the Correlation Between Flour Water Absorption and Protein Content of Different Wheat Varieties in South Henan

作　　者：仝胜利 李猛 郝紫瑞 孙君艳 楚宗丽 张天海 雷玲 TONG Shengli;LI Meng;HAO Zirui;SUN Junyan;CHU Zongli;ZHANG Tianhai;LEI Ling(College of Agriculture,Xinyang Agriculture and Forestry University,Xinyang 464000,China;College of Music and Dance,Xinyang Normal University,Xinyang 464000,China)

机构地区：[1]信阳农林学院农学院,河南信阳464000 [2]信阳师范学院音乐与舞蹈学院,河南信阳464000

出　　处：《信阳师范学院学报（自然科学版）》2022年第3期400-404,共5页Journal of Xinyang Normal University(Natural Science Edition)

基　　金：“十三五”国家重点研发计划课题(2017YFD0100701);河南省科技攻关项目(212102110050)。

摘　　要：选取17个豫南地区主栽的小麦(Triticum aestivum)品种进行分析,测定其面粉吸水率和蛋白质质量分数品质性状,分析不同小麦品种面粉吸水率和蛋白质质量分数的相关性。结果表明,17个参试小麦样品面粉吸水率为52.77%~67.33%,籽粒蛋白质质量分数为13.12%~14.74%,有3个参试样品符合强筋小麦标准,有13个参试样品符合中强筋小麦标准,其中新麦208、西农585这两个品种具有相对高的小麦面粉吸水率和蛋白质质量分数,表明这两个品种品质优于其他参试小麦品种,可结合其他品质性状进一步分析。小麦蛋白质质量分数和面粉吸水率的相关性密切,蛋白质质量分数高的强筋小麦品种面粉吸水率较低,二者呈显著的负相关趋势。To elucidate the correlation between flour water absorption and the content of protein in wheat,17 cultivated varieties are selected from southern Henan.The results show that the index of water absorption fluctuates between 52.77%and 67.33%,and the content of grain protein is ranged from 13.12%to 14.74%.Inaddition,3 tested samples accord with the standard of strong gluten wheat,and 13 tested samples conform to the standard of medium gluten wheat.Furthermore,Xinmai 208 and Xinong 585 have relatively higher indexes in water absorption and protein content,indicating that the quality of these two varieties is better than others,which can be used for further research in combination with other quality traits.Taken together,there is a negative correlation in wheat between protein content and water absorption rate,and strong gluten wheat varieties have higher protein content and lower water absorption.

关 键 词：小麦品种 吸水率 蛋白质 相关性 

分 类 号：S512[农业科学—作物学]