黄淮麦区主栽小麦品种蛋白质品质特性与烩面质构关系的研究  

Study on the relationship between protein quality characteristics of main wheat cultivars in Huanghuai wheat region and texture of stewed noodles

作　　者：王天姣 杨玉玲 关二旗[1] 周海军 WANG Tiamjiaoi;YANG Yu-ling;GUAN Er-qi;ZHOU Hai-jun(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;Grain Research Institute of Hangzhou Grain Storage Co.,Ltd.,Hangzhou 310000,Zhejiang,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]杭州市粮食收储有限公司粮食研究所,浙江杭州310000

出　　处：《粮食与油脂》2023年第4期56-60,65,共6页Cereals & Oils

基　　金：“十四五”国家重点研发计划项目课题(2021YFD2100903);河南小麦产业技术体系建设专项(S2017-01-G06)。

摘　　要：采用主成分分析、聚类分析对33种小麦的蛋白质特性与烩面的质构关系进行分析。结果表明:烩面弹性与沉降值呈显著正相关,与拉伸面积、延伸度、最大拉伸阻力呈极显著正相关,与弱化度呈显著负相关,谷蛋白大聚体可为烩面赋予较高的弹性。烩面的硬度与谷蛋白溶胀指数呈极显著正相关。提高稳定时间和谷蛋白大聚体含量,可改善烩面的弹性并获得较高的感官评分。相较于粉质特性,拉伸特性对烩面质构特性贡献较大。根据方差贡献率提取了反映所有变量83.365%信息的4个主成分因子,分别反映面粉粉质拉伸特性、湿面筋特性、拉伸阻力、醇溶蛋白特性。研究可为烩面专用粉的选择提供理论参考。Principal component analysis and cluster analysis were used to analyze the relationship be­tween protein quality and texture of stewed noodles of 33 wheat varieties.The results showed that the e-lasticity of stewed noodles was significantly positively correlated with the settlement value,significantly positively correlated with the tensile area,elongation and maximum tensile resistance,and significantly negatively correlated with the degree of weakening.Gluten macropolymers could improve elasticity to stewed noodles.The hardness of stewed noodles was positively correlated with the swelling index of glu­ten.With the increase of stability time and gluten macropolymer content,stewed noodles could improve elasticity and obtain higher sensory scores.Compared with the silty properties,the tensile properties con­tributed more to the texture of the stewed surface.According to the variance contribution rate,four prin­cipal component factors reflecting 83.365%information of all variables were extracted,which reflected the 4 tensile characteristics,wet gluten characteristics,tensile resistance and alcohol-soluble protein characteristics,respectively.The study can provide theoretical reference for the selection of special pow­der for stewed noodles.

关 键 词：小麦品种 蛋白质品质 质构特性 主成分分析 聚类分析 烩面 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]