| 摘要: |
| 以陕西省、河南省大面积种植及陕西近年来选育的14个小麦品种（系）为材料，系统分析了小麦面粉微量SRC值与蛋白质品质、淀粉品质及面团流变学特性间的关系，并根据微量乳酸SRC值分布初步拟定了品质分类界限值。结果表明，作为反映谷蛋白特性的快速检测指标，微量乳酸SRC值主要与GMP、面筋指数、SDS沉淀值相关；作为反映面粉破损淀粉水平的快速检测指标，微量碳酸氢钠SRC值主要与破损淀粉率、峰值粘度相关；而作为面团流变学特性的预测指标，微量水SRC值主要反映了面团稳定时间的变化，微量乳酸SRC值主要反映了吸水率、面团形成时间和拉伸能量的变化，微量碳酸氢钠SRC值主要反映了面团吸水率和弱化度的变化。强筋小麦品种微量乳酸SRC值应在120％以上，中筋小麦品种应在100％～120％，弱筋小麦应在100％以下。微量SRC法能够准确反映小麦蛋白质品质、淀粉品质及面团流变学特性，是一种简便的微量品质检测方法。 |
| 关键词: 小麦品质 微量面粉溶剂保持能力 品质分类 |
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| 基金项目:陕西省科技攻关项目(2005K01-G3) |
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| The relationship between micro-SRC value and wheat quality |
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| Abstract: |
| The relationship between micro-SRC value of wheat flour and protein quality,starch quality and dough rheology characteristics was analyzed systematically using 14 wheat varieties(lines),which were bred recently in Shaanxi province and widely planted in Shaanxi and Henan province,and the limit values to classify the wheat quality were determined preliminarily according to the distribution of lactic acid micro-SRC value.The results show that,the lactic acid micro-SRC value,regarded as the rapid measuring indicator responding to glutenin characteristics,is mostly related to GMP,gluten index and SDS sedimentation value;sodium carbonate micro-SRC value,reflecting the starch damage level,is mainly related to the damaged starch content and maximum viscosity;and when it comes to predict the dough rheology characteristics,water micro-SRC value can represent the changes of dough stability time,lactic acid micro-SRC value can represent the variation of water absorption,development time and energy,sodium carbonate micro-SRC value can describe changes of water absorption and softening degree.The lactic acid micro-SRC value of strong wheat may be above 120%,that of common wheat may be at 100%-120%,and that of soft wheat may be below 100%.This micro-SRC method can reflect wheat protein quality,starch quality and dough rheology characteristics accurately,and is a simple and convenient method to detect wheat quality on microscale. |
| Key words: wheat quality micro solvent retention capacity quality classification |
