| 小麦谷蛋白溶胀指数与面团特性及面条品质相关性分析 |
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| 引用本文： | 赵清宇,李利民,张杰,郑学玲. 小麦谷蛋白溶胀指数与面团特性及面条品质相关性分析[J]. 食品与机械, 2011, 27(6) |
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| 作者姓名： | 赵清宇 李利民 张杰 郑学玲 |
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| 作者单位： | 河南工业大学粮油食品学院,河南郑州,450052 |
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| 基金项目： | 河南省小麦产业技术体系建设专项资金资助项目(编号:S2010-01-G06) |
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| 摘 要： | 选用30种小麦,通过谷蛋白溶胀指数(SIG)与面团特性及面条品质的相关性研究,进而评价谷蛋白溶胀指数在预测蛋白质品质中的应用.结果表明:SIG与面团品质参数形成时间、稳定时间、弱化皮、拉伸曲线面积具有显著相关性,相关系数分别为0.537,0.547,-0.516,0.469；SIG20与面条品质参数最佳蒸煮时间、咀嚼性、弹性具有显著相关性,相关系数分别为0.455,0.477,-0.521,与硬度具有相关性,相关系数为0.334.谷蛋白溶胀指数比其他3种预测方法更简单,相关性更好,更适合中国小麦蛋白质品质预测,可以用于指导品质育种、谷物化学研究、面制食品加工.
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| 关 键 词： | 谷蛋白溶胀指数 面团特性 面条品质 相关性 |
Relationship between swelling index of glutenin and dough characters,noodle quality |
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| ZHAO Qing-yu , LI Li-min , ZHANG Jie , ZHENG Xue-ling. Relationship between swelling index of glutenin and dough characters,noodle quality[J]. Food and Machinery, 2011, 27(6) |
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| Authors: | ZHAO Qing-yu LI Li-min ZHANG Jie ZHENG Xue-ling |
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| Affiliation: | ZHAO Qing-yu LI Li-min ZHANG Jie ZHENG Xue-ling(Grain College,Henan University of Technology,Zhengzhou,Henan 450052,China) |
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| Abstract: | In order to evaluate the effect of SIG in prediction of protein quality,it studied the correlation between the swelling index of glutenin dough and noodle quality for 30 wheat cultivars,development time,stable time,degree of softing,extend curve area of dough quality parameters had significant correlation with SIG(r=0.537,0.547,-0.516,0.469).Best cooking time,chewiness,springiness of needle quality were significantly correlated with SIG(r=0.455,0.477,-0.521).SIG had more simple and better correlative.Theref... |
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| Keywords: | swelling index of glutenin dough characters noodle quality correlation |
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