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作物学报 ›› 2011, Vol. 37 ›› Issue (08): 1441-1448.doi: 10.3724/SP.J.1006.2011.01441

• 耕作栽培·生理生化 • 上一篇    下一篇

混合实验仪参数与和面仪、快速黏度仪参数的关系及其对面条品质的影响

张艳1，唐建卫2，Geoffroy D’HUMIERES 3，何中虎1,4,*   

  1. 1中国农业科学院作物科学研究所 / 国家小麦改良中心 / 农业部作物遗传育种重点实验室，北京100081；2河南省周口市农业科学院，河南周口 466001；3 Chopin Technologies, Villeneuve-la-Garenne Cedex 92396, France; 4国际玉米小麦改良中心(CIMMYT)中国办事处，北京 100081
  • 收稿日期:2011-01-04 修回日期:2011-04-27 出版日期:2011-08-12 网络出版日期:2011-06-13
  • 基金资助:

    本研究由引进国际先进农业科学技术计划(948计划)重大国际合作项目(2006-G2)和现代农业产业技术体系建设专项资金资助。

Correlation between Mixolab Parameter and Mixograph and RVA Parameters and Its Effect on Noodle Quality

ZHANG Yan1,Tang Jian-Wei2,Geoffroy D’HUMIERES3,HE Zhong-Hu1,4,*   

  1. 1 Institute of Crop Sciences, Chinese Academy of Agricultural Sciences / National Wheat Improvement Center, Beijing 100081, China; 2 Zhoukou Academy of Agricultural Sciences, Zhoukou 466001, China; 3 Chopin Technologies, Villeneuve-la-Garenne Cedex 92396, France; 4 CIMMYT China Office, Beijing 100081, China
  • Received:2011-01-04 Revised:2011-04-27 Published:2011-08-12 Published online:2011-06-13

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1784

被引次数

11

摘要： 快速准确的评价方法对面条品质遗传改良至关重要。法国肖邦公司(Chopin Technologies, France)最新推出的Mixolab分析仪可以同时测定面粉加水后恒温揉混及面团升温后蛋白质弱化和淀粉糊化特性，明确其与现有类似仪器如和面仪和快速黏度测试仪等的关系对小麦品质评价具有重要意义。利用混合实验仪、和面仪、快速黏度测试仪测定了60份小麦品种的有关参数，并对面条品质进行感官评价，分析了相关参数间的关系及预测面条品质的可靠性。结果表明，可以用混合实验仪的稳定时间很好地预测和面仪参数峰值曲线面积、峰值时间和8 min带宽，可分别解释其变异的75.7%、74.6%和56.5%；混合实验仪的C3值、C4值、C5值和吸水率是预测淀粉糊化特性的重要参数，C3值、C4值和C5值与峰值黏度、低谷黏度和最终黏度的相关系数在0.57~0.62之间，吸水率与峰值黏度和最终黏度的相关系数分别是-0.62 (P < 0.01)和-0.55 (P < 0.01)。混合实验仪对面条色泽预测的准确性高达75.7%，但预测面条软硬度、黏弹性、光滑性等口感品质性状的准确性较低，只能解释变异的13.2%~30.5%，因此，面条口感质地特性还应以感官评价为主。

关键词: 混合实验仪, 和面仪, 快速黏度测试仪, 普通小麦, 面条品质

Abstract: It is critical to clarify the associations between the newly available Mixolab parameters and flour protein characteristics and starch pasting properties determined by Mixograph, Rapid Visco-Analyzer (RVA), and noodle quality. Sixty wheat lines derived from Zhou 8425B were used to measure parameters of Mixolab, Mixograph, RVA and noodle quality, and to determine the associations of parameters of Mixolab with these of Mixograph and RVA, and the reliability of predicting noodle quality using these parameters. The Mixograph midline peak integral, peak time, and widthat 8 min could be predicted by Mixolab stability, which accounted for 75.7%, 74.6%, and 56.5% of their variations, respectively. Mixolab parameters C3, C4, C5, and water absorption were important for predicting starch pasting properties. The correlation coefficients between C3, C4, and C5 of Mixolab and RVA peak viscosity, trough, and final viscosity ranged from 0.57 to 0.62. Water absorption of Mixolab was negatively correlated with peak viscosity (r = -0.62, P < 0.01) and final viscosity (r = -0.55, P < 0.01). Mixolab parameters explained 75.7% of the variation of noodle color, however, accounted for low percentages (13.2–30.5%) of the variations of noodle firmness, viscoelasicity, and smoothness. Thus, sensory evaluation method rather than various equipments should be adopted for determining noodle quality.

Key words: Mixolab, Mixograph, Rapid Visco-Analyzer, Common wheat, Noodle quality

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