热处理对小麦籽粒蛋白质组分的影响

Effect of Heat-treatment on Endersperm Protein Components of Wheat

根据小麦籽粒蛋白质的溶解性不同 ,将 3个不同面筋强度的小麦品种在不同温度下处理 ,分析了其籽粒中球清蛋白、醇溶蛋白、乙酸可溶性麦谷蛋白和乙酸不溶性谷蛋白的含量和比例。结果表明 ,高温 (90℃和 110℃ )处理强筋和中强筋小麦 ,球清蛋白和乙酸可溶性麦谷蛋白的含量下降 ,醇溶蛋白的含量不变 ,乙酸不溶性蛋白的含量上升 ;高温处理弱筋小麦 ,球清蛋白、醇溶蛋白和乙酸可溶性麦谷蛋白的含量下降 ,乙酸不溶性蛋白的含量上升。讨论了高温处理使强面筋和中强面筋小麦品质劣化 。

Three wheat cultivars with different gluten strength were selected and the samples were treated at different temperature to determine their albumin globulin, gliadin, acetic acid soluble glutenin and acetic acid insoluble protein content. The result showed as follows : treated strong gluten wheat and medium strong gluten wheat at high temperature, the content of albumin globulin and acetic acid soluble glutenin decreased, gliadin content remained stable and the content of acetic acid insoluble protein increased; treated weak gluten wheat, the content of albumin globulin, gliadin and acetic acid soluble glutenin also decreased and the content of acetic acid insoluble protein increased significantly. These conclusions might be used to explain why quality of strong gluten or medium strong gluten wheat became poorer and quality of weak gluten wheat became better after high temperature(90~110℃) treatment.