小麦品种蛋白质性状与中国干面条品质关系的研究

以我国小麦主产区——黄淮麦区的110个品种为材料，对小麦蛋白质品质性状与中国干面条品质之间的关系进行了分析。结果表明，蛋白质含量与面条的色泽和表观呈显著负相关，与面条韧性呈显著正相关；沉降值、粉质仪和拉伸仪等反映蛋白质质量的参数与面条的韧性、粘性、光滑性和食味呈正相关，且多数达到显著水平；面团形成时间和稳定时间与面条的适口性呈显著负相关。小麦高分子量麦谷蛋白亚基14 15、5 10、4 12亚基是适合制作优质面条的亚基，尤以14 15亚基为好；1、N、7 8、7 9和2 12亚基不是制作优质面条的适宜亚基。对于不同亚基组合，(1，14 15，2 12)是制作优质面条的理想亚基组合，(N，14 15，2 12)、(1，7 8，5 10)、(1，7 8，2 12)以及(1，7 8，4 12)是制作优质面条的较好组合，而(N，7 8，2 12)、(1，7 9，2 12)、(N，7 9，2 12)不适合制作优质面条。

Study on Relationship between Protein Quality of Wheat and Making Quality of Chinese Dry Noodle

One hundred and ten Chinese varieties and advanced lines planted mainly in Huang-huai wheat area were used to investigate the association between protein quality and Chinese dry noodle quality.The main results were as follows:protein content of wheat has a negative relationship with noodle color and appearance and a positive relationship with elasticity of cooked noodles;protein quality,as determined by sedimentation volume and extensigraph and farinograph parameters,has a positive relationship with the texture of cooked noodles and a negative relationship with palate of noodle.The high-molecular-weight glutenin (HMW-GS) subunits 14+15,5+10 and 4+12 were suitable for making high-quality of noodle,but 14+15 was the most suitable subunits.Subunits 1,N,7+8,7+9 and 2+12 were not suitable for making high-quality of noodle.For different subunit combinations,(1,14+15,2+12) was the most suitable subunit combinations.(N,14+15,2+12),(1,7+8,5+10),(1,7+8,2+12) and (1,7+8,4+12) were good subunit combinations for making high-quality of noodle.(N,7+8,2+12),(1,7+9,2+12) and (N,7+9,2+12),however,was not suitable for making high-quality of noodle.