谷蛋白溶涨指数与小麦品质关系研究
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摘要
采用蛋白质快速提取法和连续累进提取法分析了21个小麦品种（品系）的单体蛋白、可溶性谷蛋白和不溶性谷蛋白，并将其测定结果进行了比较；同时研究了谷蛋白溶涨指数（SIG）与两种蛋白质组分提取方法分离的蛋白质组分的关系；讨论了小麦谷蛋白溶涨指数与面团流变学特性和面团粘性及主要食品品质的关系；用全麦粉代替面粉进行了谷蛋白溶涨指数的测定，分析用全麦粉测定谷蛋白溶涨指数的可行性，及全麦粉颗粒度大小对谷蛋白溶涨指数的影响；通过分析不同的温度、不同的试剂加入量、不同的溶涨时间对全麦粉和面粉谷蛋白溶涨指数的影响，改进了现有的小麦谷蛋白溶涨指数测定方法。
试验结果表明：
1. 蛋白质组分连续累进提取法适合于品质检测实验室进行常规检测，快速提取法适合于小麦品种选育早代品质检测。
2. 谷蛋白溶涨指数与总蛋白、醇溶蛋白、谷蛋白、可溶性谷蛋白、不溶性谷蛋白呈极显著正相关，与球蛋白呈显著负相关，在各种蛋白质组分中，不溶性谷蛋白对SIG值的贡献最大。
3. SIG值与面团粉质仪形成时间、稳定时间、评价值、拉伸仪拉伸长度、拉伸能量、面团质构仪粘着性呈显著或极显著正相关，与粘附距离、软化度分别呈显著、极显著负相关。
4. SIG0 、SIG5、 SIG20均与面条的光滑性呈显著正相关；与馒头的粘聚性呈显著或极显著正相关关系；与百克面包重量、面包咀嚼度均呈显著的负相关关系。
5. 谷蛋白溶涨指数与Zeleny沉淀值、SDS沉淀值呈显著或极显著正相关，全麦粉和面粉测得的SIG值间的相关系数较高，达到极显著正相关，这表明在一定条件下可以用全麦粉代替面粉进行SIG测试。进行全麦粉SIG测定时，样品颗粒度的大小将直接影响测定结果。
6. 在参照Wang方法的基础上，改进了谷蛋白溶涨指数测定方法：进行SIG测定时，样品用量为35～40mg，反应温度为20℃，SDS-乳酸试剂加入量为0.5mL；面粉SIG值测定的溶涨时间为10min；全麦粉SIG值测定的溶涨时间为5min。
It analyzed the protein fraction of 21 wheat varieties with rapid protein fraction extracting method, which can fractioned the protein into monomeric protein, soluble glutenin, insoluble glutenin, and compared the results of the protein fraction extracted with successive extraction method. It also studied the relationship between swelling index of glutenin (SIG) and protein fraction with two kinds of the protein fraction extraction method. It discussed the relationship between the swelling index of glutenin and dough rheological properties, dough adhensive, and staple food characters. Instead of flour with whole meal, it concluded the swelling index of glutenin, analyzed the feasibility of the determination of swelling index of glutenin with whole meal and the influence factors. It improved the final method of swelling index of glutenin with different temperature level, medicine volume of SDS-LA and swelling time.
The results were shown as followings:
Protein fractions successive extraction method could be used in daily wheat quality testing, and rapid extraction of method had the advantage of small size and suitable in wheat breeding program.
Swelling index of glutenin was significantly correlated with total protein, gliadin, soluble glutenin and glutenin content, negatively related to globumin content. Among all the protein fractions, the insoluble glutenin had the most important influence on SIG value.
SIG were correlated or significantly correlated with development time, stability time, valorameter value by Farinograph, extensibility length and energy by Extensograph, were negatively related to adhesive distance, softening degree by Farinograph respectively.
SIG0, SIG5 and SIG20 were correlated with smoothness of noodles, correlated or significantly with cohesiveness of steam bread, negatively with the weight of 100g bread and chewiness of bread.
SIG were correlated or significantly correlated with Zeleny and SDS sedimentation volume. The SIG values with whole meal were significantly correlated the SIG value with flour. The kernel granulation directly affected on the testing result.
It improved the testing method of SIG based on the method of C.Wang. The new method was following: the sample size about 35mg～40mg, the temperature of reaction was 20℃, the medicine volume of SDS-LA was 0.5mL, the swelling time were 10min for flour and 5min for whole meal, respectively.
试验结果表明：
1. 蛋白质组分连续累进提取法适合于品质检测实验室进行常规检测，快速提取法适合于小麦品种选育早代品质检测。
2. 谷蛋白溶涨指数与总蛋白、醇溶蛋白、谷蛋白、可溶性谷蛋白、不溶性谷蛋白呈极显著正相关，与球蛋白呈显著负相关，在各种蛋白质组分中，不溶性谷蛋白对SIG值的贡献最大。
3. SIG值与面团粉质仪形成时间、稳定时间、评价值、拉伸仪拉伸长度、拉伸能量、面团质构仪粘着性呈显著或极显著正相关，与粘附距离、软化度分别呈显著、极显著负相关。
4. SIG0 、SIG5、 SIG20均与面条的光滑性呈显著正相关；与馒头的粘聚性呈显著或极显著正相关关系；与百克面包重量、面包咀嚼度均呈显著的负相关关系。
5. 谷蛋白溶涨指数与Zeleny沉淀值、SDS沉淀值呈显著或极显著正相关，全麦粉和面粉测得的SIG值间的相关系数较高，达到极显著正相关，这表明在一定条件下可以用全麦粉代替面粉进行SIG测试。进行全麦粉SIG测定时，样品颗粒度的大小将直接影响测定结果。
6. 在参照Wang方法的基础上，改进了谷蛋白溶涨指数测定方法：进行SIG测定时，样品用量为35～40mg，反应温度为20℃，SDS-乳酸试剂加入量为0.5mL；面粉SIG值测定的溶涨时间为10min；全麦粉SIG值测定的溶涨时间为5min。
It analyzed the protein fraction of 21 wheat varieties with rapid protein fraction extracting method, which can fractioned the protein into monomeric protein, soluble glutenin, insoluble glutenin, and compared the results of the protein fraction extracted with successive extraction method. It also studied the relationship between swelling index of glutenin (SIG) and protein fraction with two kinds of the protein fraction extraction method. It discussed the relationship between the swelling index of glutenin and dough rheological properties, dough adhensive, and staple food characters. Instead of flour with whole meal, it concluded the swelling index of glutenin, analyzed the feasibility of the determination of swelling index of glutenin with whole meal and the influence factors. It improved the final method of swelling index of glutenin with different temperature level, medicine volume of SDS-LA and swelling time.
The results were shown as followings:
Protein fractions successive extraction method could be used in daily wheat quality testing, and rapid extraction of method had the advantage of small size and suitable in wheat breeding program.
Swelling index of glutenin was significantly correlated with total protein, gliadin, soluble glutenin and glutenin content, negatively related to globumin content. Among all the protein fractions, the insoluble glutenin had the most important influence on SIG value.
SIG were correlated or significantly correlated with development time, stability time, valorameter value by Farinograph, extensibility length and energy by Extensograph, were negatively related to adhesive distance, softening degree by Farinograph respectively.
SIG0, SIG5 and SIG20 were correlated with smoothness of noodles, correlated or significantly with cohesiveness of steam bread, negatively with the weight of 100g bread and chewiness of bread.
SIG were correlated or significantly correlated with Zeleny and SDS sedimentation volume. The SIG values with whole meal were significantly correlated the SIG value with flour. The kernel granulation directly affected on the testing result.
It improved the testing method of SIG based on the method of C.Wang. The new method was following: the sample size about 35mg～40mg, the temperature of reaction was 20℃, the medicine volume of SDS-LA was 0.5mL, the swelling time were 10min for flour and 5min for whole meal, respectively.
引文
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