小麦面筋蛋白遗传特性综合评价  

Comprehensive Evaluation of Genetic Characteristics of Wheat Gluten Protein

作　　者：姜兰芳 毛航 王雪[1,2] 曹勇 郝建宇[1] 马小飞[1] 王敏 李晓丽[1] 张定一 姬虎太[1] JIANG Lanfang;MAO Hang;WANG Xue;CAO Yong;HAO Jianyu;MA Xiaofei;WANG Min;LI Xiaoli;ZHANG Dingyi;JI Hutai(Wheat Research Institute,Shanxi Agricultural University,Linfen 041000,China;College of Agriculture,Shanxi Agricultural University,Taigu 030801,China)

机构地区：[1]山西农业大学小麦研究所,山西临汾041000 [2]山西农业大学农学院,山西太谷030801

出　　处：《食品科学》2024年第11期8-15,共8页Food Science

基　　金：山西省应用基础研究计划项目(202103021223131);山西省现代农业产业技术体系建设项目(2023CYJSTX02);国家现代农业产业技术体系项目(CARS-03-53)。

摘　　要：本研究对44个小麦品种的19个面筋蛋白性状进行分析,运用主成分分析、相关性分析、隶属函数法和逐步回归等方法对面筋蛋白品质进行综合评价。结果表明:二硫键含量变幅为3.28~6.78μmol/g,巯基含量的变幅为13.30~16.66μmol/g。面筋蛋白性状变异范围在4.74%~89.46%,其中稳定时间、粉质质量指数等变异系数较大,表明蛋白质量性状的变异潜力较丰富。主成分分析将19个蛋白性状转换为3个综合因子,贡献率分别为40.80%、19.86%和15.88%,累计贡献率达到76.54%,可以很好地将面筋蛋白归为质量性状、聚集性状和数量性状3类。利用隶属函数法计算面筋蛋白综合评价值(D值),主成分因子中载荷较大的12个性状的平均值与D值均呈显著正相关。通过逐步回归建立了7个性状(二硫键含量、麦谷蛋白大聚体含量、蛋白质含量、干面筋含量、面筋指数、拉伸面积和最大峰值时间)作为自变量的回归方程。面包品质评价指标与D值之间具有较好的线性关系,决定系数R2在0.5614~0.7713之间,验证了D值的准确性和可行性。结论:不同筋力小麦面筋蛋白存在较丰富的变异潜力;采用多元统计分析方法综合评价面筋蛋白品质具有可行性;面筋蛋白的量与质以及面筋网络中二硫键的含量可作为小麦品质评价和改良的关键指标。In this study,19 gluten protein traits of 44 wheat varieties were analyzed.Principal component analysis(PCA),correlation analysis(CA),membership function(MF)and stepwise regression(SR)were used for comprehensive evaluation of wheat gluten protein.The results showed that the variations of disulfide bond content ranged from 3.28 to 6.78μmol/g,and the variations of sulfhydryl group content ranged from 13.30 to 16.66μmol/g.The variation range of gluten protein traits was 4.74%to 89.46%,with larger variation coefficients being observed for stabilization time and farinograph quality index,indicating huge variation potential for protein quality traits.Three comprehensive factors were converted from the 19 protein traits by PCA,with contribution rates of 40.80%,19.86%and 15.88%,respectively,and a cumulative contribution rate of 76.54%.PCA classified gluten proteins into three categories including gluten quality traits,aggregation traits and quantitative traits.The comprehensive evaluation value(D-value)of gluten was calculated using the MF method,and the average of the 12 traits with higher PCA loadings were found to be significantly correlated with D-values.Regression equations with seven traits including disulfide bond content,glutenin macropolymer(GMP)content,protein content,dry gluten content,gluten index,tensile area and peak maximum time(PMT)as independent variables were established using SR.There was a good linear relationship between bread quality indexes and D-value,with determination coefficient(R2)between 0.5614 and 0.7713,which verified the accuracy and feasibility of D-value.It could be concluded that wheat gluten protein with different gluten strengths exhibited abundant variation potential.It is feasible to comprehensively evaluate gluten protein quality by multivariate statistical analysis.The quantity and quality of gluten protein as well as the content of disulfide bonds in the gluten network could be used as key indexes for the evaluation and improvement of wheat quality.

关 键 词：小麦 二硫键含量 面筋蛋白 主成分分析 综合评价 

分 类 号：S512.1[农业科学—作物学]