基于主成分和聚类分析评估黄淮区小麦品种蛋白质组成与流变学特性的关系  

Relationship Between Protein Composition and Rheological Properties of Wheat Varieties in Huanghuai Region Based on Principal Component Analysis and Cluster Analysis

作　　者：王天姣 刘远晓 杨玉玲 卢朝银 李萌萌[1] 关二旗[1,2,3] 卞科 WANG Tianjiao;LIU Yuanxiao;YANG Yuling;LU Chaoyin;LI Mengmeng;GUAN Erqi;BIAN Ke(College of Grain,Oil and Food,Henan University of Technology,Zhengzhou 450001,China;Henan Grain Industry Technology Innovation Center,Zhengzhou 450001,China;Key Laboratory of Agricultural Products Processing,Ministry of Agriculture and Rural Affairs/Key Laboratory of Quality,Safety,Storage and Transportation Control of Agricultural Products,Ministry of Agriculture and Rural Affairs,Beijing 100183,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南省粮食产业技术创新中心,河南郑州450001 [3]农业农村部农产品加工重点实验室/农业农村部农产品质量安全收贮运管控重点实验室,北京100183

出　　处：《食品科技》2023年第3期170-178,共9页Food Science and Technology

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

摘　　要：以黄淮麦区33个小麦品种为材料,通过主成分分析和聚类分析等方法对参试小麦样品的蛋白质组成和面团流变特性指标进行相关性分析,以期为不同品种小麦育种以及面制品品质改良提供基础理论信息。结果表明,黄淮麦区33个小麦品种的蛋白质含量为11.02%~16.01%,湿面筋含量为22.85%~37.95%,面筋指数为6.08%~99.09%,沉降值为38.75~81.00 mL,4种蛋白质组分含量为麦谷蛋白>麦醇溶蛋白>清蛋白>球蛋白。因此,黄淮麦区主栽小麦品种蛋白质变幅较广,适用于面条、面包、馒头等多种面制品的生产制作。相关性分析结果表明SIG可以很好地反映蛋白质的含量和质量。相较于面团形成时间、稳定时间,弱化度能够更好地反映小麦蛋白质质量。因此,在小麦面制品制作过程中应注重对SIG和弱化度的选择。此外,通过主成分分析,将小麦品质性状综合为4个主成分因子,即蛋白质质量因子、湿面筋含量因子、色泽因子和麦醇溶蛋白因子,可以解释该试验80.018%的性状信息。同时,通过R型聚类分析,将小麦品质性状分为4个类群,其中第Ⅱ类、第Ⅲ类和第Ⅳ类性状和主成分分析中的3个主成分所包含的指标基本一致。The correlation between protein composition and dough rheological properties of 33 wheat varieties in Huanghuai wheat area was analyzed by principal component analysis and cluster analysis,in order to provide basic theoretical information for wheat breeding and quality improvement of flour products.The results showed that the protein content of 33 wheat varieties in Huanghuai wheat area was 11.02%~16.01%,the wet gluten content was 22.85%~37.95%,the gluten index was 6.08%~99.09%,and the sedimentation value was 38.75~81.00 mL.The content of four protein components was glutenin>gliadin>albumin>globulin.Therefore,the main wheat varieties in the Huanghuai wheat area have a wide range of protein,which is suitable for the production of noodles,bread,steamed bread and other flour products.The results of correlation analysis showed that SIG could well reflect the content and quality of protein.Compared with dough formation time and stability time,weakening degree can better reflect the quality of wheat protein.Therefore,in the production process of wheat flour products,we should pay attention to the choice of SIG and weakening degree.In addition,through principal component analysis,the wheat quality traits were integrated into four principal component factors,namely protein quality factor,wet gluten content factor,color factor and gliadin factor,which could explain 80.018%of the trait information.At the same time,the wheat quality traits were divided into four class groups by R-type cluster analysis.The characters of classⅡ,classⅢand classⅣwere basically consistent with the indexes of the three principal components in the principal component analysis.

关 键 词：黄淮地区 蛋白质特性 流变学特性 主成分分析 聚类分析 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]