基于反相高效液相色谱法的面团黏性与小麦醇溶蛋白组成关系研究  

Relationship between Dough Stickness and Wheat Gliadin Composition Based on RP‑HPLC

作　　者：曹颖妮[1] 王俊艳[1] 辛玉杰 赵光华[1] 冯丹 胡卫国[2] 裴金花[1] 王红旗[1] 尹海燕[1] 刘冬梅[1] 王允 郑嘉 曹成[1] 刘继红[1] CAO Yingni;WANG Junyan;XIN Yujie;ZHAO Guanghua;FENG Dan;HU Weiguo;PEI Jinhua;WANG Hongqi;YIN Haiyan;LIU Dongmei;WANG Yun;ZHENG Jia;CAO Cheng;LIU Jihong(Institute of Quality and Safety for Ago‑Product,Henan Academy of Agricultural Sciences/Cereal Product Quality Supervision and Inspection Center,Ministry of Agriculture and Rural Affairs/Henan Key Laboratory of Grain Quality and Safety and Testing/Laboratory of Quality&Safety Risk Assessment for Ago‑Products(Zhengzhou),Ministry of Agriculture and Rural Affairs,Zhengzhou 450002,China;Institute of Wheat,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China)

机构地区：[1]河南省农业科学院农产品质量安全研究所/农业农村部农产品质量监督检验测试中心/河南省粮食质量安全与检测重点实验室/农业农村部农产品质量安全风险评估实验室(郑州),河南郑州450002 [2]河南省农业科学院小麦研究所,河南郑州450002

出　　处：《河南农业科学》2024年第6期11-17,共7页Journal of Henan Agricultural Sciences

基　　金：河南省农业科学院自主创新专项(2023ZC071);河南省农业科学院新兴学科发展专项(2024XK05)。

摘　　要：以74份不同黏性等级的小麦品种(系)为研究材料,采用反相高效液相色谱(RP-HPLC)法分离不同黏性小麦品种的醇溶蛋白特征图谱,并进行面团黏性、醇溶蛋白组分含量与小麦面粉品质性状的相关性分析,以期建立采用少样本量快速准确识别面团黏性的方法。结果表明,经RP-HPLC分离后,ω-、α/β-和γ-醇溶蛋白3个组分在图谱上清晰可见;不同黏性等级小麦材料的醇溶蛋白得到了不同的特征图谱,黏性较大的小麦ω-醇溶蛋白的组分峰数较多,总峰面积较大;ω-醇溶蛋白在不同黏性等级小麦材料间存在显著差异。相关性分析结果表明,面团黏性与ω-醇溶蛋白相对含量呈极显著正相关,与α/β-和γ-醇溶蛋白相对含量相关性不显著;ω-醇溶蛋白相对含量与沉淀值、形成时间、稳定时间、能量、拉伸阻力和最大拉伸阻力均呈极显著负相关,与蛋白质、湿面筋含量均呈显著正相关,与弱化度呈极显著正相关;ɑ/β-醇溶蛋白相对含量与蛋白质、湿面筋含量均呈极显著正相关;γ-醇溶蛋白相对含量与小麦各品质性状均无显著相关性。可见,面团黏性主要与ω-醇溶蛋白相对含量有关,ω-醇溶蛋白对面团质量有弱化作用。To establish a method for rapid identification of dough stickness with a small sample size,74 wheat varieties(lines)from regional trials in Henan Province were used as materials,the gliadin characteristic maps of wheat materials with different stickness grades were separated by reverse high‑performance liquid chromatography(RP‑HPLC),and the correlations among dough stickness,gliadin components and flour quality traits were analyzed.The results indicated that the three components ofω‑,α/β‑andγ‑gliadin were clearly visible on the map after RP‑HPLC separation,and the different gliadin characteristic maps of wheat materials with different stickness grades were obtained.The number of component peaks ofω‑gliadin were more in wheat with higher dough stickness,and the total peak area was larger.The relative content ofω‑gliadin was significantly different among different dough stickness grades.The correlation analysis results showed that the dough stickness was significantly positively correlated with relative content ofω‑gliadin,but not significantly correlated with relative contents ofα/β‑andγ‑gliadin;there was extremely significantly negative correlation between relative content ofω‑gliadin and sedimentation value,formation time,stability time,energy,resistance and maximum resistance,significantly positive correlation with protein content and wet gluten content,and extremely significantly positive correlation with degree of softening;there was extremely significantly positive correlation between relative content ofα/β‑gliadin and protein content,wet gluten content;there was no significant correlation between relative content ofγ‑gliadin content and wheat quality factors.Thus,dough stickiness is mainly related to the relative content ofω‑gliadin,andω‑gliadin has a weakening effect on dough quality.

关 键 词：小麦 面团黏性 反相高效液相色谱法 醇溶蛋白 

分 类 号：S512[农业科学—作物学]