摘要
本文以面条品尝鉴定方法(ST/T10137-93)和用于鉴定细条实心面(Spagheti)品质的煮熟面条冲洗水中总有机物含量(TOM)的方法,分别鉴定了24个普通小麦品种(系)的面条煮面的品质,并研究了煮面品质与小麦品种籽粒及面粉的8个品质性状之间的相关关系。结果表明面条品尝鉴定评分与TOM值之间有高度相关性。籽粒蛋白质含量与TOM值呈显著负相关;蛋白组分中醇溶蛋白含量与TOM值显著负相关;沉降值与TOM值呈极显著负相关。通径分析表明,全蛋白含量对TOM值的直接影响最大,剩余蛋白含量次之,醇溶蛋白含量列第三位;高分子量麦谷蛋白亚基组成与TOM值间无明显关系;中分子量麦谷蛋白亚基组成与TOM值关系密切,具有38.88KD亚基、53.25KD亚基或共有这两个亚基的品种,其面条TOM值较低,面条品质优良。
By using sensory judgment and chemical method for the assessment of spaghetti quality,cooking quality of 24 wheat varieties was tested. The Correlation between noodle quality and 8quality parameters of wheat was identified.The data showed significant correlation between the sensory judgment and TOM(total organic matter existing in washing water of cooked noodle).The total protein content of the grain,the prolamine content and the sedimentation value all negatively correlated with TOM respectively.Path analysis revealed that the total protein content was in the first place in the direct effect on noodle quality,surplus protein content the second,and gliadin content the third.No obvious relationship existed between the HMW subunit and cooking quality.The MMW glutenin subunits showed close correlation to TOM.The results indicated that wheat varieties with 38.88KD unit or 53.25KD unit or both can be processed into good quality noodle.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
1998年第1期49-53,共5页
Journal of the Chinese Cereals and Oils Association
关键词
面条
TOM
沉降值
麦谷蛋白
产品质量
noodle quality,TOM(total organic matter),sedimentation value,glutenin