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作物学报 ›› 2009, Vol. 35 ›› Issue (7): 1306-1312.doi: 10.3724/SP.J.1006.2009.01306

• 耕作栽培·生理生化 • 上一篇    下一篇

小麦籽粒蛋白质组分含量及其加工品质的关系

石玉1,2,张永丽1,于振文1,*   

  1. 1山东农业大学农业部作物生理生态与栽培重点开放实验室，山东泰安271018；2山东省泰安市农业局，山东泰安271000
  • 收稿日期:2008-11-13 修回日期:2009-03-16 出版日期:2009-07-12 网络出版日期:2009-05-19
  • 通讯作者: 于振文，E-mail: yuzw@sdau.edu.cn
  • 作者简介:E-mail: zhangyl@sdau.edu.cn
  • 基金资助:

    本研究由国家自然科学基金项目（30871478）和农业部现代小麦产业技术体系项目（nycytx-03）资助。

Contents of Grain Protein Components and Their Relationships to Processing Quality in Wheat

SHI Yu1,2,ZHANG Yong-Li1,YU Zhen-Wen1,*   

  1. 1Key Laboratory of Crop Ecophysiology and Cultivation，Ministry of Agriculture，Shandong Agricultural University，Tai'an 271018，China；2Agricultural Bureau of Tai'an City, Tai'an 271000,China
  • Received:2008-11-13 Revised:2009-03-16 Published:2009-07-12 Published online:2009-05-19
  • Contact: YU Zhen-Wen，E-mail: yuzw@sdau.edu.cn
  • About author:E-mail: zhangyl@sdau.edu.cn

PDF

3116

被引次数

35

摘要：

应用反相高效液相色谱(RP-HPLC)法，对12个小麦品种籽粒的清蛋白＋球蛋白、醇溶蛋白和谷蛋白，高分子量谷蛋白亚基(HMW-GS)、低分子量谷蛋白亚基(LMW-GS)进行了分离量化，并根据谷蛋白含量、贮藏蛋白含量及面团稳定时间3个指标对其聚类分析。结果表明，不同小麦品种蛋白质各组分含量存在差异，其中贮藏蛋白的含量是决定蛋白质总含量的主要因素。HMW-GS含量、LMW-GS含量、谷蛋白总含量均与面团形成时间、稳定时间及沉降值呈极显著正相关；HMW-GS含量与LMW-GS含量的比值(HMW/LMW)与面团形成时间和稳定时间呈极显著正相关；醇溶蛋白含量与谷蛋白含量的比值(Gli/Glu)与面团稳定时间呈显著负相关，醇溶蛋白含量与HMW-GS含量的比值(Gli/HMW-GS)与面团形成时间和稳定时间均呈极显著负相关。籽粒中具有较高的贮藏蛋白含量、HMW-GS含量、LMW-GS含量和HMW/LMW及较低的Gli/Glu有利于提高强筋小麦的加工品质。

关键词: 小麦, 品种, 蛋白质组分, 加工品质

Abstract:

Qualitative and quantitative analyses of glutenin and gliadin contents are important for quality improvement in wheat (Triticum aestivum L.). Although several studies have focused on the relationship between grain processing quality and protein components, there are no consistent conclusions, especially the effects of glutenin and gliadin components on processing quality need to be further studied. In this study, the contents of albumin + globulin, gliadin, HMW-GS, and LMW-GS of 12 wheat cultivars were measured using reversed-phase high-performance liquid chromatography (RP-HPLC). According to glutenin content, gluten protein content, and dough stability time, the 12 cultivars were classified into three groups, namely high-glutenin-content (I), medium -glutenin-content (II), and low-glutenin-content III) groups. Each group consisted of four cultivars. Content of each protein component varied with cultivars, and the content of gluten protein was the main factor to determine total protein content. The content of total protein was positively correlated (P < 0.05) with content of each protein component, and the contents of HMW-GS, LMW-GS, and glutenin had significantly positive correlations with dough development time, stability time, and sedimentation volume. Positive correlations were also observed between HMW/LMW and the development time and stability time of dough. However, the ratio of Gli/HMW-GS was negatively correlated with development time and stability time, and the ratio of Gli/Glu was negatively correlated with dough stability time. High contents of glutenin, HMW-GS, and LMW-GS as well as, large HMW/LMW ratio and small Gli/Glu ratio in wheat grains are favorable for high processing quality in strong-gluten wheat.

Key words: Wheat, Cultivar, Protein composition, Processing quality


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