河南农业科学2024，Vol.53Issue(6)：11-17,7.DOI:10.15933/j.cnki.1004-3268.2024.06.002
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
摘要
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分类
农业科技引用本文复制引用
曹颖妮,刘冬梅,王允,郑嘉,曹成,刘继红,王俊艳,辛玉杰,赵光华,冯丹,胡卫国,裴金花,王红旗,尹海燕..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[J].河南农业科学,2024,53(6):11-17,7.基金项目
河南省农业科学院自主创新专项(2023ZC071) （2023ZC071）
河南省农业科学院新兴学科发展专项(2024XK05) （2024XK05）
