兰州拉面专用粉对春小麦品质的要求——Ⅱ小麦籽粒面筋蛋白组成含量与品质的关系

共选用30份春小麦材料,参照Singh等1]和Verbruggen等2]方法,提取出不同材料的面筋蛋白、高分子量麦谷蛋白亚基(HMW-GS)和低分子量麦谷蛋白亚基(LMW-GS)。通过测定各蛋白组分的含量及比例,同时结合不同材料的理化品质、面团流变学特性以及拉面食用品质进行多元相关分析,结果表明:麦谷蛋白含量与小麦籽粒蛋白含量、湿面筋含量、面筋指数、干面筋含量呈显著正相关;与面团弹性、延伸性以及面团筋力也呈显著正相关;与拉面食用韧性、粘性以及总评分呈显著正相关。HMW-GS含量与小麦湿面筋和干面筋含量呈显著正相关;与面筋指数呈显著负相关。在面团品质方面,HMW-GS含量与面团韧性呈显著正相关,而与LMW-GS与面团延伸性和面团筋力为显著正相关。HMW-GS含量与拉面最终评分呈显著负相关,相反LMW-GS与拉面最终评分呈显著正相关。

Wheat Flour Quality Requirement for Lanzou Alkaline Stretched Noodles (Ⅱ):Relationship between Protein Fractions and Processing Quality

Based on the protocols of Singh et al.(1991)and Verbruggen et al(1998),the gluten content,HMW-GS content,LMW-GS content and ratio of HMW-GS/LMW-GS of 30 northwestern China spring wheat cultivars and advanced lines were analyzed.The wheat quality properties as well as Lanzou alkaline stretched noodles(LASN)making quality was studied as well.Results indicate that the total content of gluten is highly correlated with the protein content,wet gluten content,dry gluten content,gluten index,Alveograph dough tenacity,extensibility,and strength.High gluten always produces good firmness,stickiness,and high score of LASN.The HMW-GS and LMW-GS content are significantly correlated with the wheat quality and LASN quality.High content of HMW-GS always induces high Alveograph dough tenacity,but low extensibility.On contrary,high content of LMW-GS always produces a highly extensible dough but of low tenacity.Dough Alveograph strength(W)is determined by LMW-GS content on equal protein content basis.The sensory score is highly correlated with the LMW-GS positively.The result also suggestes that the LMW-GS content seems more important than the HMW-GS content on equal protein content basis for LASN quality.