全麦粉谷蛋白溶涨指数测定方法研究  

Study on the measurement of the Swelling Index of Glutenin with Wheat Whole Meal Samples

作　　者：郑建梅[1] 魏益民[1] 胡新中[1] 张国权[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院陕西杨陵,712100

出　　处：《麦类作物学报》2004年第2期31-33,共3页Journal of Triticeae Crops

基　　金：农业结构调整重大技术专项(2002-02-1A);西北农林科技大学青年基金。

摘　　要：为了探讨利用全麦粉代替面粉测定谷蛋白溶涨指数的可行性,本文测定了21个小麦品种(系)的Ze-leny、SDS沉淀值及不同溶涨时间下全麦粉和面粉的谷蛋白溶涨指数。简单相关分析结果表明,用全麦粉测得的谷蛋白溶涨指数与Zeleny、SDS沉淀值呈极显著正相关;在溶涨时间相同时,用全麦粉和用面粉测得的谷蛋白溶涨指数呈极显著正相关(0.843**,0.912**,0.934**)。研究结果证明用全麦粉可以代替面粉测定谷蛋白溶涨指数。该方法可以降低样品用量,加快检测速度。In order to investagate the feasibility of testing the swelling index of glutenin with whole meal (samples). The Zeleny, SDS (sedimentation) value and swelling index of glutenin at different swelling times of the whole meal and the flour of 21 wheat varieties were studied. The swelling index of glutenin tested with whole meal are significantly (positively) correlated with Zeleny, SDS (sedimentation) value; and the swelling index of glutenin with whole meal was highly (positively) related to that of flour when the same swelling time was used (0.843^(**), (0.912^(**)), and 0.934^(**)). The higher the sample granulation is, the lower the swelling index of glutenin (value) is. It has been found that the swelling index of glutenin can be tested with the whole meal instead of the flour.

关 键 词：小麦 面粉 全麦粉 谷蛋白溶涨指数 测定方法 SDS沉淀值 品质育种 

分 类 号：S512.1[农业科学—作物学]