不同分子量蛋白质对小麦品质及馒头加工品质的影响  

Effect of Proteins with Different Molecular Weight on Wheat Quality and Processing Quality of Steamed Bread

作　　者：班进福[1,2,3,4] 郭家宝 高振贤[1,2,3,4] 赵彦坤 刘彦军[1,2,4] 郑书海 纪丽丽[1,2,4] 张国丛 李彩华[1,2,4] 何明琦 BAN Jinfu;GUO Jiabao;GAO Zhenxian;ZHAO Yankun;LIU Yanjun;ZHENG Shuhai;JI Lili;ZHANG Guocong;LI Caihua;HE Mingqi(Shijiazhuang Academy of Agricultural and Forestry sciences,Shijiazhuang,Hebei 050041,China;Key Laboratory of Water-saving Wheat Breeding of the Ministry of Agriculture and Rural Affairs,Shijiazhuang,Hebei 050041,China;State Key Laboratory of North China Crop Improvement and Regulation,Shijiazhuang,Hebei 050041,China;Wheat Engineering Research Center of Hebei Province,Shijiazhuang,Hebei 050041,China)

机构地区：[1]石家庄市农林科学研究院,河北石家庄050041 [2]农业农村部节水小麦育种重点实验室(部省共建),河北石家庄050041 [3]华北作物改良与调控国家重点实验室,河北石家庄050041 [4]河北省小麦工程技术研究中心,河北石家庄050041

出　　处：《麦类作物学报》2024年第9期1143-1151,共9页Journal of Triticeae Crops

基　　金：石家庄市科技计划项目(211170082A);现代农业小麦产业技术体系项目(CARS-03)。

摘　　要：为了解不同分子量蛋白质对小麦品质及馒头加工品质的影响,以石优17、石4366、石麦15等30个石麦系列小麦品种为材料,对不同分子量蛋白质相对含量、品质特性以及馒头加工品质进行了检测与分析。结果表明,UPP(SDS不溶性蛋白大聚体)、LPP(大分子量聚合体蛋白)、LMP(大分子量单体蛋白)的相对含量及LPP/LMP比值与小麦粉的大多数品质指标存在显著或极显著相关性;不同分子量蛋白质相对含量较蛋白质含量更能反映小麦品质;UPP相对含量可作为小麦粉品质性状及面筋特性的预测和评价指标。蛋白质含量显著影响馒头的粘着性,UPP、LPP、LMP相对含量及LPP/LMP比值主要影响馒头质构特性中的硬度、胶着性及咀嚼度。UPP相对含量可以作为评估小麦粉是否适宜馒头加工的重要指标。In order to study the effects of different molecular weight wheat proteins on wheat quality and processing quality of steamed bread,the relative contents of wheat protein with different molecular weight,wheat flour quality characteristics and steamed bread processing quality of 30 Shimai series wheat varieties,such as Shiyou 17,Shi 4366 and Shimai 15,were systematically detected and analyzed.The results showed that the relative contents of UPP(SDS-insoluble polymeric protein),LPP(large polymeric protein),LMP(large monomeric protein)and the ratio of LPP/LMP were significantly correlated with most of the quality characteristics of wheat flour.The relative contents of wheat proteins with different molecular weight can reflect the quality of wheat other than the content of grain protein.The relative content of UPP can be used as a prediction and evaluation index for the quality traits of wheat flour and the characteristics of gluten.The content of wheat protein significantly affected the adhesiveness of steamed bread.The relative contents of UPP,LPP,LMP,and the ratio of LPP/LMP mainly affect the hardness,gumminess,and chewiness of steamed bread.The relative content of UPP can be also used as an important index to evaluate whether wheat flour is suitable for processing steamed bread.

关 键 词：小麦 不同分子量蛋白质 品质 馒头 

分 类 号：S512.1[农业科学—作物学] S331