基于反相高效液相色谱法的面团黏性与小麦醇溶蛋白组成关系研究
Relationship between Dough Stickness and Wheat Gliadin Composition Based on RP-HPLC
曹颖妮 1王俊艳 1辛玉杰 1赵光华 1冯丹 1胡卫国 2裴金花 1王红旗 1尹海燕 1刘冬梅 1王允 1郑嘉 1曹成 1刘继红1
作者信息
- 1. 河南省农业科学院 农产品质量安全研究所/农业农村部农产品质量监督检验测试中心/河南省粮食质量安全与检测重点实验室/农业农村部农产品质量安全风险评估实验室(郑州),河南 郑州 450002
- 2. 河南省农业科学院 小麦研究所,河南 郑州 450002
- 折叠
摘要
以74份不同黏性等级的小麦品种(系)为研究材料,采用反相高效液相色谱(RP-HPLC)法分离不同黏性小麦品种的醇溶蛋白特征图谱,并进行面团黏性、醇溶蛋白组分含量与小麦面粉品质性状的相关性分析,以期建立采用少样本量快速准确识别面团黏性的方法.结果表明,经RP-HPLC分离后,ω-、α/β-和γ-醇溶蛋白3个组分在图谱上清晰可见;不同黏性等级小麦材料的醇溶蛋白得到了不同的特征图谱,黏性较大的小麦ω-醇溶蛋白的组分峰数较多,总峰面积较大;ω-醇溶蛋白在不同黏性等级小麦材料间存在显著差异.相关性分析结果表明,面团黏性与ω-醇溶蛋白相对含量呈极显著正相关,与α/β-和γ-醇溶蛋白相对含量相关性不显著;ω-醇溶蛋白相对含量与沉淀值、形成时间、稳定时间、能量、拉伸阻力和最大拉伸阻力均呈极显著负相关,与蛋白质、湿面筋含量均呈显著正相关,与弱化度呈极显著正相关;ɑ/β-醇溶蛋白相对含量与蛋白质、湿面筋含量均呈极显著正相关;γ-醇溶蛋白相对含量与小麦各品质性状均无显著相关性.可见,面团黏性主要与ω-醇溶蛋白相对含量有关,ω-醇溶蛋白对面团质量有弱化作用.
Abstract
To establish a method for rapid identification of dough stickness with a small sample size,74 wheat varieties(lines)from regional trials in Henan Province were used as materials,the gliadin characteristic maps of wheat materials with different stickness grades were separated by reverse high-performance liquid chromatography(RP-HPLC),and the correlations among dough stickness,gliadin components and flour quality traits were analyzed.The results indicated that the three components of ω-,α/β-and γ-gliadin were clearly visible on the map after RP-HPLC separation,and the different gliadin characteristic maps of wheat materials with different stickness grades were obtained.The number of component peaks of ω-gliadin were more in wheat with higher dough stickness,and the total peak area was larger.The relative content of ω-gliadin was significantly different among different dough stickness grades.The correlation analysis results showed that the dough stickness was significantly positively correlated with relative content of ω-gliadin,but not significantly correlated with relative contents of α/β-and γ-gliadin;there was extremely significantly negative correlation between relative content of ω-gliadin and sedimentation value,formation time,stability time,energy,resistance and maximum resistance,significantly positive correlation with protein content and wet gluten content,and extremely significantly positive correlation with degree of softening;there was extremely significantly positive correlation between relative content of α/β-gliadin and protein content,wet gluten content;there was no significant correlation between relative content of γ-gliadin content and wheat quality factors.Thus,dough stickiness is mainly related to the relative content of ω-gliadin,and ω-gliadin has a weakening effect on dough quality.
关键词
小麦/面团黏性/反相高效液相色谱法/醇溶蛋白Key words
Wheat/Dough stickness/RP-HPLC/Gliadin引用本文复制引用
基金项目
河南省农业科学院自主创新专项(2023ZC071)
河南省农业科学院新兴学科发展专项(2024XK05)
出版年
2024
国家科技期刊平台
NSTL
万方数据