微量SRC及其在小麥品種品質(zhì)分類中的應用研究

1、微量SRC及其在小麥品種品質(zhì)分類中的應用研究摘 要本試驗在分析14個中強筋參試小麥品種（系）的面粉溶劑保持能力（SRC），及其與蛋白質(zhì)品質(zhì)、流變學特性、淀粉酶活性及淀粉品質(zhì)關(guān)系的基礎(chǔ)上，確定了SRC在小麥品質(zhì)評價中的可行性；通過研究用樣量、溶劑加入量、離心力、溶漲時間和溶漲溫度對乳酸SRC的影響，確定了微量SRC法的操作條件，并比較分析了微量SRC與常量SRC，及其與蛋白質(zhì)品質(zhì)、面團流變學特性、淀粉酶活性及淀粉品質(zhì)的相關(guān)性；選用在不同地區(qū)（陜西楊凌、陜西岐山、河南新鄉(xiāng)）同年播種的相同品種（系）材料分析了微量SRC在品種間、地區(qū)間的變異情況，初步提出了不同筋力小麥微量乳酸SRC值的閾值，并對該閾

2、值進行驗證。試驗結(jié)果表明：1.SRC與其所反映的指標呈顯著或極顯著正相關(guān)，與蛋白質(zhì)品質(zhì)、面團流變學特性、淀粉酶活性和淀粉品質(zhì)具有很好的相關(guān)性，說明SRC同樣適用于中強筋小麥品質(zhì)評價。2.微量SRC法的最佳操作參數(shù)為室溫操作，樣量0.1g，溶劑量0.6mL，離心力1500×g，溶漲時間15min。3除微量蔗糖SRC外，各微量SRC與其常量SRC均呈極顯著正相關(guān)，微量水SRC與穩(wěn)定時間、評價值和5cm拉伸阻力呈顯著正相關(guān)，與評價值和5cm拉伸阻力的關(guān)系最密切。微量乳酸SRC與面團形成時間、穩(wěn)定時間、評價值、最大拉伸阻力及拉伸能量、蛋白質(zhì)含量、濕面筋含量、面筋指數(shù)、SDS沉淀值、GMP、S

3、IG呈顯著或極顯著正相關(guān)，與弱化度呈極顯著負相關(guān)，與穩(wěn)定時間、5cm拉伸阻力和最大拉伸阻力、面筋指數(shù)、SDS沉淀值和GMP含量的關(guān)系最密切。微量碳酸氫鈉SRC與吸水率呈顯著正相關(guān)，與破損淀粉率、直鏈淀粉含量和直/支鏈淀粉比例、糊化溫度呈顯著或極顯著正相關(guān)，與峰值粘度、降落數(shù)值和面粉膨脹體積呈顯著或極顯著負相關(guān)，與吸水率、破損淀粉和峰值粘度的關(guān)系最密切?？梢娢⒘縎RC可以代替其常量SRC用于評價小麥品質(zhì)。4.各微量SRC在品種間的變異程度呈顯著或極其顯著水平，在地區(qū)間的變異程度均不顯著，說明微量SRC對品種的預測性好，受栽培環(huán)境的影響不大，應用廣泛范圍。 5.擬定分類閾值為符合強筋小麥標準的小麥

4、品種微量乳酸SRC值應大于120%，符合中筋小麥品種的微量乳酸SRC值應在100%-120%之間，而符合弱筋小麥標準的微量乳酸SRC值應在100%以下。關(guān)鍵詞：小麥；面粉容積保持能力；微量；品質(zhì)；品種分類STUDY ON THE MICRO SOLVENTRETENTION CAPACITY AND ITS APPLIANCEIN CLASSINFYING WHEAT VARIETIESAbstractOn the base of analyzed the SRC value and the relationship between SRC value and protein quality,

5、 dough rheological properties, falling number, starch quality protein quality, dough rheological properties, falling number, starch quality of 14 strong gluten and common gluten wheat varieties, the optimum extracting conditions were investigated with different sample，centrifugal force，solvent volum

6、e，solvent temperature and solvent time，which influenced lactic SRC value; It studied the relationship between Micro-SRC value and protein quality, dough rheological properties, falling number, starch quality, and studied the relationship between SRC value and Micro-SRC value；It analyzed the differen

7、t Micro-SRC value of 13 wheat varieties, which planted in different place（Shanxi Yangling, Shanxi Qishan, Henan Xinxiang）in the same year；It studied the threshold value of lactic Micro-SRC value which discriminate different gluten wheat, then verified.The results were shown as followings：1. SRC valu

8、e was positively or significantly positively correlated with protein quality, dough rheological properties, falling number and starch quality.2. The optimum conditions were investigated ：wheat powder 0.1g，centrifugal force1500×g, solvent volume 0.6mL, solvent time 15min，at room temperature.3. T

9、he correlation of micro- SRC value and SRC value were analyzed. The result shows that micro- SRC values were significantly positively related with the SRC value, except the sugar micro- SRC value. And Water micro-SRC value was positively related with the evaluating value, stabilization time and resi

10、stance. The lactic micro-SRC value was significantly positively or positively related with the developing time ,stabilization time, evaluating value, maximum resistency, energy of area, and was negative ly related with the softening, and was significantly positively or positively related with the pr

11、otein quality. The NaHCO3 micro-SRC value was positively related with the water absorption rate of flour, the was significantly positively related with the content of damage starch, and was positively related with the content of amylase, pasting time, and was negatively related with peak viscosity,

12、falling number and flour swelling volume. Micro- SRC values were significant or extremely significant in different wheat varieties, but not significant in different plant areas.4. The threshold value of lactic Micro-SRC value were given ：Lactic micro-SRC value of strong gluten wheat is over120%，Lactic micro-SRC value of com