小麦膳食纤维含量研究及优异资源筛选
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摘要
为了解小麦膳食纤维含量的变异特点及分布规律,选用不同种植区的79份和175份小麦品种(系)分别研究了小麦总膳食纤维含量和总阿拉伯木聚糖、水溶性阿拉伯木聚糖、非水溶性阿拉伯木聚糖含量及其关系。结果表明,79份参试材料膳食纤维含量的变异系数为10.2%,175份参试材料的总阿拉伯木聚糖、水溶性阿拉伯木聚糖和非水溶性阿拉伯木聚糖含量的变异系数分别为12.06%、26.88%和14.62%;品种对4个目标指标均有极显著影响(P<0.01);麦区对总膳食纤维和水溶性阿拉伯木聚糖含量影响不显著,对总阿拉伯木聚糖和非水溶性阿拉伯木聚糖含量影响显著(P<0.05)。相关分析表明,非水溶性阿拉伯木聚糖含量与总膳食纤维含量、总阿拉伯木聚糖含量分别呈显著、极显著正相关,与水溶性阿拉伯木聚糖含量呈极显著负相关。筛选出9个高膳食纤维含量的小麦优质资源,推荐毕2008-1和丰德存1号(膳食纤维含量高于12.0%,面团稳定时间高于20 min)作为小麦品质育种的优良亲本材料。
In order to understand the variation and distribution of dietary fiber(DF) content in wheat,79 and 175 wheat varieties(lines) from different planting regions were used to study the diversity of total dietary fiber(TOT-DF),total arabinoxylan(TOT-AX),water-extractable arabinoxylan(WEAX) and water-unextractable arabinoxylan(WUAX),respectively. Moreover,the correlationship among these four traits was also researched. The results showed that the coefficient of variation for DF in 79 test materials was 10.2%,while those for TOT-AX,WEAX and WUAX in 175 materials were 12.06%,26.88% and 14.62%,respectively. There were highly significant differences among differernt varieties(lines) for the four traits(P<0.01). Furthermore,significant differences were found in TOT-AX and WUAX among different regions(P<0.05),while no difference was detected in DF and WEAX.Correlation analysis indicated that WUAX showed significantly positive correlation with DF,but significantly negtive correlation with WEAX. A total of nine materials with high DF content and high quality were selected in this study,among which Bi 2008-1 and Fengdecun 1 are highly recommended,because their DF contents reached up to 12.0% and dough stability time reached up to 20 min. These elite materials could be used in wheat quality breeding.
In order to understand the variation and distribution of dietary fiber(DF) content in wheat,79 and 175 wheat varieties(lines) from different planting regions were used to study the diversity of total dietary fiber(TOT-DF),total arabinoxylan(TOT-AX),water-extractable arabinoxylan(WEAX) and water-unextractable arabinoxylan(WUAX),respectively. Moreover,the correlationship among these four traits was also researched. The results showed that the coefficient of variation for DF in 79 test materials was 10.2%,while those for TOT-AX,WEAX and WUAX in 175 materials were 12.06%,26.88% and 14.62%,respectively. There were highly significant differences among differernt varieties(lines) for the four traits(P<0.01). Furthermore,significant differences were found in TOT-AX and WUAX among different regions(P<0.05),while no difference was detected in DF and WEAX.Correlation analysis indicated that WUAX showed significantly positive correlation with DF,but significantly negtive correlation with WEAX. A total of nine materials with high DF content and high quality were selected in this study,among which Bi 2008-1 and Fengdecun 1 are highly recommended,because their DF contents reached up to 12.0% and dough stability time reached up to 20 min. These elite materials could be used in wheat quality breeding.
引文
[1]韩俊俊,邓璀,刘长虹.碱法提取石磨小麦麸皮可溶性膳食纤维工艺研究及其在馒头中的应用[J].粮食加工,2015,40(6):27.HAN J J,DENG C,LIU C H.Extraction of soluble dietary fiber from stone milled wheat bran by an alkali method and its application in steamed bread [J].Grain Processing,2015,40(6):27.
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[4]周玉瑾,李梦琴,李超然,等.麦麸水溶性膳食纤维和水不溶性膳食纤维对面条性状指标的影响及其扫描电镜的观察[J].食品与发酵工业,2015,41(6):128.ZHOU Y J,LI M Q,LI C R,et al.Effects on noodle quality by the SDF or IDF of wheat bran and SEM graphs [J].Food and Fermentation Indusries,2015,41(6):128.
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[8]陈建省,崔金龙,邓志英,等.麦麸添加量和粒度对面团揉混特性的影响[J].中国农业科学,2011,44(14):2990.CHEN J S,CUI J L,DENG Z Y,et al.Effects of wheat bran addition and particle size on mixing properties of dough [J].Scientia Agricultura Sinica,2011,44(14):2990.
[9]ROSELL C M,ROJAS J A,BENEDITO B.Influence of hydrocolloids on dough rheology and bread quality [J].Food Hydrocolloid,2001,15(1):75.
[10]TENG Y,LIC C,BAI J,et al.Mixing,tensile and pasting properties of wheat flour mixed with raw and enzyme treated rice bran [J].Journal of Food Science and Technology-mysore,2015,52(5):3014.
[11]STEER T,THANE C,STEPHEN A,et al.Bread in the diet:Consumption and contribution to nutrient intakes of British adults [J].Proceedings of the Nutrition Society,2008,67:E363.
[12]SANDS D C,MORRIS C E,DRATZ E A,et al.Elevating optimal human nutrition to a central goal of plant breeding and production of plant-based foods [J].Plant Science,2009,177:377.
[13]王成忠,张玉倩,赵乃峰,等.小麦麸皮中膳食纤维提取工艺与应用的研究[J].粮食与食品工业,2010,17(4):5.WANG C Z,ZHANG Y Q,ZHAO N F,et al.Reaerch on extraction and application of dietary fiber from wheat bran [J].Cereal & Food Industry,2010,17(4):5.
[14]LI Q,LIU R,WU T,ZHANG M.Interactions between soluble dietary fibers and wheat gluten in dough studied by confocal laser scanning microscopy [J].Food Research International,2017,95:19.
[15]WANG M W,VLIET T V,HAMER R J.How gluten properties are affected by pentosans [J].Journal of Cereal Science,2004,39:395.
[16]D?RING C,NUBER C,STUKENBORG F,et al.Impact of arabinoxylan addition on protein microstructure formation in wheat and rye dough [J].Journal of Food Engineering,2015,154:10.
[17]GARóFALO L,VAZQUEZ D,FERREIRA F,et al.Wheat four non-starch polysaccharides and their effect on dough rheological properties [J].Industrial Crops and Products,2011,34:1327.
[18]KOEGELENBERG D,CHIMPHANGO A F A.Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties [J].Food Chemmistry,2017,221:1606.
[19]YADAV D N,RAJAN A,SHARMA G K,et al.Effect of fiber incorporation on rheological and chapatti making quality of wheat four [J].Journal of Food Science and Technology,2010,47(2):166.
[20]WANG P,TAO H,JIN Z Y,et al.Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality [J].Food Chemistry,2016,200:117.
[21]赵文华,李书国,陈辉,等.麦麸膳食纤维对面团特性及中式面条品质的影响[J].粮食与饲料工业,2008(11):9.ZHAO W H,LI S G,CHEN H,et al.Influence of dietary fiber in wheat bran on dough properties and quality of Chinese noodle [J].Cereal & Feed Industry,2008(11):9.
[22]梁恒.小麦戊聚糖含量的QTL定位及迟熟α-淀粉酶鉴定[D].成都:四川农业大学,2011:14-15.LIANG H.QTL mapping for pentosan content and identification of late maturity α-amylase in common wheat [D].Chengdu:Sichuan Agricultural University,2011:14-15.
[23]姜丽娜,邵云,张霞,等.小麦籽粒戊聚糖含量及相关遗传特性分析[J].麦类作物学报,2004,24(4):29.JIANG L N,SHAO Y,ZHANG X,et al.Studies on the pentosan content in wheat grainsand analysis on its genetic characteristics [J].Journal of Triticeae Crops,2004,24(4):29.
[24]李春喜,邱宗波,姜丽娜,等.小麦籽粒戊聚糖含量及其稳定性分析[J].河南农业科学,2003(4):8.LI C X,QIU Z B,JIANG L N,et al.Analysis of pentosan content and stability in wheat [J].Journal of Henan Agricultural Sciences,2003(4):8.
[25]崔文礼,姚大年,张文明,等.138个小麦品种(系)戊聚糖含量的研究[J].中国粮油学报,2010,25(2):14.CUI W L,YAO D N,ZHANG W M,et al.Contents of pentosans in wheat grains for 138 wheat varieties [J].Journal of the Chinese Cereals and Oils Association,2010,25(2):14.
[26]WANG M W,HAMER R J,VAN VLIET T,et al.Interaction of water extractable pentosans with gluten protein:Effect on dough properties and gluten quality [J].Journal of Cereal Science,2002,36:25.
[27]KISZONAS A M,FUERST E P,LUTHRIA D,et al.Arabinoxylan content and characterisation throughout the bread-baking process [J].International Journal of Food Science and Technology,2015,50:1911.
[28]GOMEZ M,RONDA F,BLANCO C A,et al.Effect of dietary fibre on dough rheology and bread quality [J].European Food Research and Technology,2003,216:51.
[2]苏东民,邢丽艳,苏东海,等.响应面法优化小麦面粉水溶性阿拉伯木聚糖提取条件[J].中国农学通报,2012,28(33):290.SU D M,XING L Y,SU D H,et al.Optimization of extraction conditions of water-extractable arabinoxylans from wheat flour using response surface methodology [J].Chinese Sgricultural Science Bulletin,2012,28(33):290.
[3]SáNCHEZ-BASTARDO N,ROMERO A,ALONSO E.Extraction of arabinoxylans from wheat bran using hydrothermal processes assisted by heterogeneous catalysts [J].Carbohydrate Polymers,2017,160:143.
[4]周玉瑾,李梦琴,李超然,等.麦麸水溶性膳食纤维和水不溶性膳食纤维对面条性状指标的影响及其扫描电镜的观察[J].食品与发酵工业,2015,41(6):128.ZHOU Y J,LI M Q,LI C R,et al.Effects on noodle quality by the SDF or IDF of wheat bran and SEM graphs [J].Food and Fermentation Indusries,2015,41(6):128.
[5]SHEWRY P R,SAULNIER L,KURT G,et al.Genomics of plant genetic resources [M].Berlin:Springer,2014:455.
[6]郭祯祥,李利民,温纪平.小麦麸皮的开发与利用[J].粮食与饲料工业,2003(6):43.GUO Z X,LI L M,WEN J P.Exploitation and utilization of wheat bran [J].Cereal & Feed Industry,2003(6):43.
[7]孙颖,朱科学,钱海峰,等.小麦麸膳食纤维脱色工艺的研究[J].食品工业科技,2008,29(6):242.SUN Y,ZHU K X,QIAN H F,et al.Study on bleaching technology of dietary fiber from wheat bran [J].Science and Technologyof Food Industry,2008,29(6):242.
[8]陈建省,崔金龙,邓志英,等.麦麸添加量和粒度对面团揉混特性的影响[J].中国农业科学,2011,44(14):2990.CHEN J S,CUI J L,DENG Z Y,et al.Effects of wheat bran addition and particle size on mixing properties of dough [J].Scientia Agricultura Sinica,2011,44(14):2990.
[9]ROSELL C M,ROJAS J A,BENEDITO B.Influence of hydrocolloids on dough rheology and bread quality [J].Food Hydrocolloid,2001,15(1):75.
[10]TENG Y,LIC C,BAI J,et al.Mixing,tensile and pasting properties of wheat flour mixed with raw and enzyme treated rice bran [J].Journal of Food Science and Technology-mysore,2015,52(5):3014.
[11]STEER T,THANE C,STEPHEN A,et al.Bread in the diet:Consumption and contribution to nutrient intakes of British adults [J].Proceedings of the Nutrition Society,2008,67:E363.
[12]SANDS D C,MORRIS C E,DRATZ E A,et al.Elevating optimal human nutrition to a central goal of plant breeding and production of plant-based foods [J].Plant Science,2009,177:377.
[13]王成忠,张玉倩,赵乃峰,等.小麦麸皮中膳食纤维提取工艺与应用的研究[J].粮食与食品工业,2010,17(4):5.WANG C Z,ZHANG Y Q,ZHAO N F,et al.Reaerch on extraction and application of dietary fiber from wheat bran [J].Cereal & Food Industry,2010,17(4):5.
[14]LI Q,LIU R,WU T,ZHANG M.Interactions between soluble dietary fibers and wheat gluten in dough studied by confocal laser scanning microscopy [J].Food Research International,2017,95:19.
[15]WANG M W,VLIET T V,HAMER R J.How gluten properties are affected by pentosans [J].Journal of Cereal Science,2004,39:395.
[16]D?RING C,NUBER C,STUKENBORG F,et al.Impact of arabinoxylan addition on protein microstructure formation in wheat and rye dough [J].Journal of Food Engineering,2015,154:10.
[17]GARóFALO L,VAZQUEZ D,FERREIRA F,et al.Wheat four non-starch polysaccharides and their effect on dough rheological properties [J].Industrial Crops and Products,2011,34:1327.
[18]KOEGELENBERG D,CHIMPHANGO A F A.Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties [J].Food Chemmistry,2017,221:1606.
[19]YADAV D N,RAJAN A,SHARMA G K,et al.Effect of fiber incorporation on rheological and chapatti making quality of wheat four [J].Journal of Food Science and Technology,2010,47(2):166.
[20]WANG P,TAO H,JIN Z Y,et al.Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality [J].Food Chemistry,2016,200:117.
[21]赵文华,李书国,陈辉,等.麦麸膳食纤维对面团特性及中式面条品质的影响[J].粮食与饲料工业,2008(11):9.ZHAO W H,LI S G,CHEN H,et al.Influence of dietary fiber in wheat bran on dough properties and quality of Chinese noodle [J].Cereal & Feed Industry,2008(11):9.
[22]梁恒.小麦戊聚糖含量的QTL定位及迟熟α-淀粉酶鉴定[D].成都:四川农业大学,2011:14-15.LIANG H.QTL mapping for pentosan content and identification of late maturity α-amylase in common wheat [D].Chengdu:Sichuan Agricultural University,2011:14-15.
[23]姜丽娜,邵云,张霞,等.小麦籽粒戊聚糖含量及相关遗传特性分析[J].麦类作物学报,2004,24(4):29.JIANG L N,SHAO Y,ZHANG X,et al.Studies on the pentosan content in wheat grainsand analysis on its genetic characteristics [J].Journal of Triticeae Crops,2004,24(4):29.
[24]李春喜,邱宗波,姜丽娜,等.小麦籽粒戊聚糖含量及其稳定性分析[J].河南农业科学,2003(4):8.LI C X,QIU Z B,JIANG L N,et al.Analysis of pentosan content and stability in wheat [J].Journal of Henan Agricultural Sciences,2003(4):8.
[25]崔文礼,姚大年,张文明,等.138个小麦品种(系)戊聚糖含量的研究[J].中国粮油学报,2010,25(2):14.CUI W L,YAO D N,ZHANG W M,et al.Contents of pentosans in wheat grains for 138 wheat varieties [J].Journal of the Chinese Cereals and Oils Association,2010,25(2):14.
[26]WANG M W,HAMER R J,VAN VLIET T,et al.Interaction of water extractable pentosans with gluten protein:Effect on dough properties and gluten quality [J].Journal of Cereal Science,2002,36:25.
[27]KISZONAS A M,FUERST E P,LUTHRIA D,et al.Arabinoxylan content and characterisation throughout the bread-baking process [J].International Journal of Food Science and Technology,2015,50:1911.
[28]GOMEZ M,RONDA F,BLANCO C A,et al.Effect of dietary fibre on dough rheology and bread quality [J].European Food Research and Technology,2003,216:51.