小麦粉溶剂保持力与籽粒硬度及蛋白质含量的关系

Relationship on Solvent Retention Capacity with Kernel Hardness and Protein Content of Wheat Whole Meal

为了探讨小麦粉溶剂保持力(SRC)与籽粒硬度及蛋白质含量之间的相关性,选用19份小麦品种为试验材料,分别对不同生态地点下的小麦粉SRC、籽粒硬度和蛋白质含量进行了测定。结果表明,籽粒硬度与小麦粉水SRC、碳酸钠SRC和乳酸SRC间相关达1%显著水平,相关系数分别为0.8518、0.7453和0.8523,与蔗糖SRC间相关不显著;蛋白质含量与蔗糖SRC、乳酸SRC间相关达5%显著水平,相关系数为0.5545和0.5206,与水SRC及碳酸钠SRC间相关不显著。多元逐步回归分析表明,在小麦粉4种SRC中,籽粒硬度能够解释乳酸SRC变异的72.6%,蛋白质含量能够解释蔗糖SRC变异的30.7%,回归方程分别为Y(Hardness)=1.814X(LASRC)-120.242和Y(Protein content)=0.081X(SSRC)+3.363。参试材料在不同地点的品质指标与所有地点品质指标平均值间极显著正相关,其中合肥点与品质指标平均值之间总体相关程度较高;不同地点间小麦粉4种SRC极显著正相关,差异表现存在一致性。

Nineteen wheat varieties and lines released in China were grown at two locations with three replications in wheat growing season of 2006 were subjected to solvent retention capacities （SRC） tests to investigate its relationships with kernel hardness and protein content. The results showed that kernel hardness was highly and positively correlated with water, sodium carbonate and lactic acid solvent retention capacity values, their correlation coefficients are 0. 8518, 0. 7453 and 0. 8523, respectively. Protein content was significantly correlated with sucrose and lactic acid solvent retention capacity values, and their correlation coefficients are 0. 5545 and 0. 5206. The stepwise multiple regression analysis showed that kernel hard- ness explained 72.6% variation of lactic acid solvent retention capacity while protein content explained 30.7% variation of sucrose solvent retention capacity. The regression equations were Y （Hardoess） = 1. 814 X（LASRC） -120. 242 and Y （Protei content）=0. 081X（SSRC） ＋3. 363. The Correlation coefficients of cultivar means from two sites with cultivars means averaged over all two sites for solvent retention capacities, hardness and protein content were highly significant at the 0.01 level. The correlation analysis in different sites showed that the correlation coefficients were very high for water, Na2CO3, sucrose and lactic acid solvent retention capacities, their multiple correlation coefficients are 0. 662, 0. 731, 0. 765 and 0. 709, respectively.