优质强筋小麦粉乳酸保持能力的影响因素分析

Analysis on Influence Factors of Lactic Acid Retention Capacity of the High-quality Strong Gluten Wheat

以14个优质强筋小麦品种(品系)为材料,系统研究了小麦粉的蛋白质含量、湿面筋含量、GMP含量、SDS沉淀值、流变学特性、谷蛋白溶涨指数及其与微量乳酸SRC值间的关系。通过微量乳酸SRC值与蛋白质品质评价指标的相关分析得出,微量小麦粉乳酸SRC值与SDS沉淀值、拉伸能量和SIG20呈极显著正相关;与蛋白质含量、湿面筋含量、GMP含量、稳定时间、SIG0和SIG5呈显著正相关;与弱化度呈极显著负相关。通过二次旋转回归正交组合设计分析了微量SRC法中离心力、溶剂量、溶涨温度和溶涨时间等因素对乳酸SRC值的影响,得到了乳酸SRC值的模型。

Taking 14 high-quality strong gluten wheat varieties as material, the protein content, wet gluten content and GMP content , SDS sediment value, dough rheological properties, swelling index of gluten in and the correlati.on between them and micro lactic acid SRC value were analyzed systematically. The analysis results of micro lactic acid SRC value and evaluation index of protein qualitY Showed that there was a significantly positive relation of micro acid lactic SRC value to SDS sediment value, extension energy and SIG 120; and a positive relation to the contents of protein, wet gluten and GMP, stabilization time, StG 0 and SIG 5; and a significantly positive relation to softening degree. The factors such as centrifugal force, solvent volume, solvent temperature and solvent time, which influence the lactic acid SRC value, were analyzed through quadratic rotating combined design and a model of lactic acid SRC value was obtained.