小麦Glu-D1位点高分子量麦谷蛋白亚基对面条品质影响研究  

The Effect of High Molecular Weight Glutenin Subunits at the Glu-D1 Locus on Noodles Quality

作　　者：张玉燕 周红伟 叶皓炫 张晓科[4] 郭波莉[2,3] 赵海燕 张影全[2,3] ZHANG Yuyan;ZHOU Hongwei;YE Haoxuan;ZHANG Xiaoke;GUO Boli;ZHAO Haiyan;ZHANG Yingquan(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao,Shandong 266109;Institute of Food Science and Technology CAAS/Comprehensive Utilization Laboratory of Cereal and Oil Processing,Ministry of Agriculture and Rural Affairs of the People’s Republic of China,Beijing 100193;Institute of Western Agriculture,Chinese Academy of Agricultural Sciences,Changji,Xinjiang 831100;College of Agronomy,Northwest A&F University,Yangling,Shaanxi 712100)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]中国农业科学院农产品加工研究所/农业农村部粮油加工综合利用技术集成实验室,北京100193 [3]中国农业科学院西部农业研究中心,新疆昌吉831100 [4]西北农林科技大学农学院,陕西杨凌712100

出　　处：《核农学报》2025年第1期88-95,共8页Journal of Nuclear Agricultural Sciences

基　　金：“两区”科技发展计划项目(2023LQJ04);中国农业科学院农产品加工研究所创新工程院所重点任务(CAAS-ASTIP-G2022-IFST-03);财政部和农业农村部:国家现代农业产业技术体系(CARS-03);国家留学基金委(202108370198)。

摘　　要：小麦高分子量麦谷蛋白亚基(HMW-GSs)是影响面条产品质量的关键蛋白组分,其中Glu-D1位点编码的HMW-GSs对面团及面制品的品质贡献效应最大。为明确Glu-D1位点不同HMW-GS对3类主要面条产品品质的影响规律,本研究以小偃22遗传背景下Glu-D1位点HMW-GSs分别为2+12、3+12、4+12和5+10的4个BC6F4代近等基因系为试验材料,系统研究比较了4种亚基对鲜湿面、挂面以及冷冻熟面品质的影响规律。结果表明,与其他亚基相比,含有3+12亚基的鲜湿面具有较好的烹调吸水率和较低的烹调损失率,同时硬度、弹性、回复性、咀嚼性等较好;含有3+12亚基的挂面最佳煮制时间短、烹调吸水率较高、烹调损失率较低,而含有2+12亚基的挂面硬度和咀嚼性适中、黏附性低、回复性较高;含有3+12和2+12亚基的冷冻熟面冻藏稳定性较好,含有3+12亚基的冷冻熟面硬度适中,咀嚼性较高,整体质构特性表现较好。本研究结果可为面条专用小麦品种选育、专用加工原粮选择、专用粉开发等提供参考。Wheat high-molecular-weight glutenin subunits(HMW-GS)is a key protein component affecting noodles quality,among which the subunits encoded by Glu-D1 locus have the greatest contribution to the quality of dough and flour products.To clarify the effects of different HMW-GSs at Glu-D1 locus on the quality of different noodle products,four BC6F4 generation wheat HMW-GS near-isogenic lines with different subunits,2+12,3+12,4+12 or 5+10,at Glu-D1 locus were developed under the genetic background of Xiaoyan 22 and used to compare their different performances on the quality of fresh noodles,Chinese dried noodles(CDN)and frozen cooked noodles(FCN).The results showed that compared with others subunits,the fresh noodles containing 3+12 subunits had better cooking water absorption and lower cooking loss,and the hardness,elasticity,resilience,and chewiness of the noodles were better.Compared with others subunits,CDN with subunits 3+12 had shorter cooking time,higher water absorption and lower cooking loss,while CDN containing 2+12 subunits had the moderate hardness and chewiness,lower adhesiveness,and higher resilience.Compared with others subunits,FCN containing subunits 3+12 or 2+12 showed better frozen storage stability,and FCN containing 3+12 subunits had moderate hardness,higher chewiness,and better texture characteristics.These findings can provide references for varietal breeding,raw grain selection and tailored flour development of different noodles.

关 键 词：HMW-GS Glu-D1位点 鲜湿面 挂面 冷冻熟面 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]