基因、灌溉和贮藏对小麦蛋白质理化特性影响的研究进展

蛋白质理化特性是衡量小麦制品品质的重要指标，其受小麦品种、灌溉条件、籽粒和面粉贮藏时间及温湿度的显著影响。高分子量谷蛋白亚基表达量与蛋白质理化特性正相关。灌溉条件显著影响小麦蛋白质理化特性，适当的节水处理有利于蛋白质积累和麦谷蛋白大聚体大颗粒形成。贮藏时间和温湿度均显著影响小麦蛋白质理化特性；短期贮藏中，贮藏时间与麦谷蛋白大聚体理化特性正相关；随贮藏时间的延长，麦谷蛋白大聚体含量和面团黏弹性逐渐降低；与低温低湿条件相比，高温高湿条件下小麦各指标在贮藏过程中变化幅度大。后期可结合籽粒和面粉贮藏及麦谷蛋白大聚体流变学特性和形貌开展研究，以期为籽粒和面粉贮藏质量，乃至面制品质量控制提供理论依据。

Research Progress of the Effects of Genotype, Irrigation and Storage on the Physicochemical Properties of Wheat Glutenin Macropolymer

The physicochemical properties of proteins are important factors to evaluate the quality of wheat products, which are significantly affected by wheat varieties, irrigation conditions, and storage condition of grain and flour. The content of HMW-GS was positively correlated with the physicochemical properties of wheat protein. Irrigation significantly affected the physicochemical properties of wheat protein. Appropriate water-saving treatment was beneficial to protein accumulation and GMP granule with large diameter formation. The physicochemical properties of wheat protein were significantly affected by storage time, temperature, and humidity. In short-term storage, the storage time was positively correlated with the physicochemical properties of GMP. With the prolonging of storage time, the content of GMP and dough viscoelasticity decreased gradually. Compared with low temperature and low humidity conditions, physicochemical properties of wheat protein changed significantly during storage under high temperature and high humidity conditions. In the later stage, it can be combined with grain and flour storage as well as the rheological properties and morphology of GMP to conduct research, in order to provide a theoretical basis for the storage quality of grain and flour, and even the quality control of flour products.