不同小麦品种蛋白质含量与面团稳定时间的相关回归分析  

Correlation Regression Analysis between Protein Content and Dough Stabilization Time of Different Wheat Varieties

作　　者：黄松 张天海 黄岩 丁婷婷 李猛 仝胜利[1] 孙君艳[1] Huang Song;Zhang Tianhai;Huang Yan;Ding Tingting;Li Meng;Tong Shengli;Sun Junyan(Xinyang Agriculture and Forestry University,Xinyang,464000;Henan Provincial Department of Agriculture and Rural Affairs,Zhengzhou,450002)

机构地区：[1]信阳农林学院,信阳464000 [2]河南省农业农村厅,郑州450002

出　　处：《分子植物育种》2023年第21期7135-7141,共7页Molecular Plant Breeding

基　　金：河南省科技攻关项目(212102110049);信阳农林学院青年基金项目(QN2022003)共同资助。

摘　　要：试验选取河南地区8个主栽小麦品种,采用近红外光谱技术对其蛋白质含量和面团稳定时间进行测定,并对试验材料进行相关回归分析。试验结果表明,大部分小麦品种的蛋白质含量介于13.55%~15.09%之间,蛋白质含量最高的是‘淮麦29’,最低的是‘鲁农116’。面团稳定时间4.6~8.9 min在之间,有7个品种的面团稳定时间是<7.0 min。结合相关国家标准,8个小麦样品有4个品种为中强筋小麦品种;3个为强筋小麦。将试验测得的蛋白质含量与面团稳定时间两项指标进行相关回归分析,结果显示两者之间存在着显著正相关关系。试验结果期望为小麦品种培育、栽培及后续加工预测提供参考依据。The experiment selected 8 wheat varieties of chief planted in Henan area,using near infrared spectroscopy technology to measure its protein content and dough stability time,and make correlation analysis for the quality data.The results showed that the protein content of most wheat varieties ranged from 13.55%to 15.09%,the highest protein content is'Huaimai29',and the lowest protein content is'Lunongl16'.The dough stability time was between 4.6 and 8.9 minutes,and 7 varieties were lower than 7.0 minutes.Combined with relevant national standards,4 of the 8 wheat varieties are medium gluten wheat varieties.3 varieties are strong gluten wheat.By comprehensive correlation regression analysis of the two indexes measured in the test,it can be concluded that there is a significant positive correlation between them.The experimental results will provide data support for the cultivation and subsequent processing prediction of wheat varieties and provide reference for wheat variety breeding and cultivation in Henan area.

关 键 词：小麦 蛋白质含量 面团稳定时间 相关回归 

分 类 号：S512.1[农业科学—作物学]