小麦谷蛋白溶胀指数与面团特性及面条品质相关性分析

Relationship between swelling index of glutenin and dough characters,noodle quality

选用30种小麦,通过谷蛋白溶胀指数(SIG)与面团特性及面条品质的相关性研究,进而评价谷蛋白溶胀指数在预测蛋白质品质中的应用。结果表明:SIG与面团品质参数形成时间、稳定时间、弱化度、拉伸曲线面积具有显著相关性,相关系数分别为0.537,0.547,-0.516,0.469;SIG20与面条品质参数最佳蒸煮时间、咀嚼性、弹性具有显著相关性,相关系数分别为0.455,0.477,-0.521,与硬度具有相关性,相关系数为0.334。谷蛋白溶胀指数比其他3种预测方法更简单,相关性更好,更适合中国小麦蛋白质品质预测,可以用于指导品质育种、谷物化学研究、面制食品加工。

In order to evaluate the effect of SIG in prediction of protein quality,it studied the correlation between the swelling index of glutenin dough and noodle quality for 30 wheat cultivars,development time,stable time,degree of softing,extend curve area of dough quality parameters had significant correlation with SIG（r=0.537,0.547,-0.516,0.469）.Best cooking time,chewiness,springiness of needle quality were significantly correlated with SIG（r=0.455,0.477,-0.521）.SIG had more simple and better correlative.Therefore,SIG test is suitable to evaluate dough rheological properties for Chinese wheat varieties,and will be helpful for cereal research and wheat breeding program,especially,in early generations.