| 摘要: |
| 对小麦品种籽粒蛋白质品质性状的系统分析认为,籽粒的蛋白质品质主要由籽粒的蛋白质含量、氨基酸特别是限制性氨基酸含量、蛋白质组分、蛋白质组分中的氨基酸构成和含量、面筋含量、沉淀值及谷蛋白高分子量亚基的数量等亚性状组成;当品种的蛋白质含量相同时,蛋白质组分也可以表现出较大的差异;清蛋白和球蛋白中限制性氨基酸含量较高,醇溶蛋白中含量较低;谷蛋白高分子亚基的数量和湿面筋含量对面包的烘烤体积影响较大,其次为沉淀值和贮藏性蛋白质的含量。 |
| 关键词: 小麦,营养品质,加工品质,蛋白质品质 |
| DOI： |
| 分类号: |
| 基金项目: |
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| Studies on Grain Protein Qualities of Wheat Varieties |
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Wei Yimin Li Zhixi Wang Lihong
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| Abstract: |
| Based on a systematical analysis of grain protein qualities of wheat varieties, it is considered that grain qualities primarily consist of such sub-characteristics as grain protein content, amino acid content, especially limited amino acid content, protein fractions, amino acid composition and contents of different protein fraction, gluten content, sedimentation value, and quantity and quality of high molecular weight sub-units (HMW) of gluteins, etc. A great difference may exist in protein fractions when protein contents of various wheat varieties are equal. The content of limited amino acid is high in albumin but low in gliadin. The quantity of HMW of glutenin and the wet gluten content have great effects on baked bread volume, and then the sedimentation value and the storage protein content also have significant effects. |
| Key words: wheat, nutriention value, processing quality, protein quality |
