小麦籽粒淀粉理化特性与面条品质关系研究

Relationship between Starch Physiochemical Properties of Wheat Grain and Noodle Quality

【目的】研究中国小麦的淀粉理化特性及其与面条品质的关系,为优质面条小麦品种的选育提供依据。【方法】测定了全国11个省市育成品种和高代品系的294份面粉样品和29份引进品种面粉的淀粉理化特性和面条品质,对其相关性进行了统计分析。【结果】中国小麦品种直链淀粉含量的遗传资源相对丰富,面粉膨胀势偏低,淀粉糊化特性与国外品种相近,面条品质表现较好(平均评分85.27分)。直链淀粉含量、膨胀势和糊化峰值粘度与面条品质高度相关,支链淀粉含量、糊化温度外的多项RVA粘度参数也与面条品质极显著相关。膨胀势以及多项RVA粘度参数与直链淀粉含量和直/支链淀粉含量比值极显著相关,说明直、支链淀粉是影响淀粉化学特性和面条品质的重要物质基础。中国小麦品种各项指标的变异系数较小,淀粉理化特性和面条品质突出材料非常少,说明中国面条小麦种质资源相对缺乏。【结论】膨胀势测定简便、快速、用样量少,是面条小麦育种理想的选择指标。在我国要选育优质面条小麦品种,有必要进一步扩大引种规模,创新种质资源。

[ Objective]Relationship between starch physiochemical properties of wheat grain and noodle quality was studied to guide cultivar breeding for noodle making. [Method] Starch physiochemical properties and noodle quality of 294 cultivars and advanced lines originated from 11 major wheat growing provinces and municipalities of China and 29 cultivars introduced from other countries were determined and their relationship was analyzed. [Result] Chinese wheat cultivars varied more widely in amylose content, had lower flour swelling power and equivalent starch pasting properties, but their noodle quality was relatively good on the whole （average score 85.27） compared with cultivars from other countries. Amylose content, flour swelling power and peak viscosity correlated to noodle quality closely, as well as amylopectin content and other pasting parameters except for pasting temperature. Flour swelling power and many pasting parameters correlated to amylose content and the ratio between amylose and amylopectin content significantly, which suggested that amylose and amylopectin were the physiological basis of their effects on chemical properties and noodle quality. Small coefficient of variation induced from analyzed parameters of Chinese cultivars and few cultivars with prominent starch physiochemical properties and noodle quality indicated the lack of germplasm with good noodle quality. [Conclusion] Flour swelling power, determined simply and fast with small sample, may be an ideal parameter for noodle cultivar selection. It is necessary to introduce much germplasm and create new germplasm in order to breed more cultivars with good noodle quality.