麦谷蛋白与面条品质关系的研究

研究了酸可溶麦谷蛋白、酸不溶性麦谷蛋白、高相对分子质量麦谷蛋白亚基、低相对分子质量麦谷蛋白亚基对面条质构品质的影响.结果表明:酸不溶性麦谷蛋白能增强熟面条的硬度、粘结性、粘合性、咀嚼性、最大剪切应力和拉断力;低相对分子质量麦谷蛋白亚基能增强熟面条的硬度、粘合性、咀嚼性、回复性、拉断力和拉伸应变.     

应用灰色关联分析对麦谷蛋白各组分含量与小麦面包烘烤品质指标间关系的探讨

本文应用灰系统理论中的关联分析方法,初步探讨了麦谷蛋白各组分含量与面包烘烤品质指标间的关系。文中将面包烘烤品质中的面包评分,面包体积,评价值三项指标作为母因素,讨论了与其它11项指标的联系密切程度,不仅验证了剩余蛋白含量可以作为评价小麦面包烘烤品质的重要指标,同时得出了评价面包烘烤品质的其它几个指标的重要程度。     

小麦粉面包烘烤品质指标的研究 Ⅰ.逐步回归分析筛选关键性指标

本实验应用逐步回归方法研究了河南50个小麦品种(系)的面包烘烤品质各指标间的关系,结果表明:面包评分、体积和比容均是评价面包品质优劣的综合性指标。和体积,比容相比较,以面包评分和烘烤品质各指标建立的回归方程具有更高的F值,复相关系数也较高。用面包评分代表面包烘烤品质可能较体积和比容更可靠更稳定。面包评分可看作是评价值和粉力二者综合作用的结果。     

方便面制作过程中麦谷蛋白提取率变化的研究

研究了方便面制作过程中 ,麦谷蛋白提取率在面粉、熟化后面团、湿面条、蒸制后面条及油炸后面条 5个状态点上的变化情况 .结果表明 ,在方便面制作的整个过程中 ,麦谷蛋白含量呈不断下降趋势 .小麦品种不同 ,麦谷蛋白在各阶段的下降程度也不相同 .总体来看 ,其衰减程度在由湿面条至蒸熟后面条的过程中最大 ,在由蒸制后面条到油炸后面条的过程中最小 .麦谷蛋白提取率的降低主要来源于 2个因素 ,一是其肽链上二硫键数目的增加 ,二是蛋白质的热变性作用     

The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties

Based on previous work, which related individual HMW glutenin subunits to bread-making quality by genetical analysis, quality scores were assigned to each of the commonly occurring subunits. The grain proteins of 84 home-grown wheat varieties were fractionated by SDS—PAGE to determine their HMW glutenin subunit composition. The quality scores of each of the subunits were summed to create a Glu-1 quality score for each variety. The results indicated that 47-60% of the variation in the independently established bread-making qualities of this set of varieties could be accounted for by variation in HMW subunits of glutenin. The presence or absence in the varieties of a translocated chromosome, which consisted of the long arm of 1B and the short arm of 1R from rye, was also established because of its known association with poor bread-making quality. A correction factor was applied to the Glu-1 quality score of those varieties that contained the 1 BLURS chromosome. The variations in the rye-adjusted Glu-1 quality scores were compared with those of the bread-making qualities of the varieties, and the proportion of variation in quality accounted for was raised to 55-67%. The Glu-1 quality score and the biscuit-making qualities of the same set of varieties were negatively related. The results are discussed in relation to future strategies recommended to wheat breeders for developing new varieties with improved bread-making quality.     

高分子量谷蛋白亚基近等基因系面粉品质及其流变学特性的研究

分析了高分子量谷蛋白亚基近等基因系的高分子量谷蛋白亚基组成，并对该近等基因系进行了品质性状的分析，结果表明：Glu-D1位点的变化比Glu-B1位点的变化对面粉品质和流变学特性影响大；并且同时具有Glu-B1 14 15和Glu-D1 5 10的近等基因系2号无论是面粉品质还是流变学特性都优于其它两个近等基因系8号(null，7 9，5 10)和近等基因系13号(null，14 15，10)；而8号又优于13号，即Glu-B1 14 15的存在没有弥补Glu-D1 5亚基的缺失。     

谷朊粉应用概述

本文对谷朊粉的研究历史，组成和应用进行了综述。较全面的概述了谷朊粉中麦醇溶蛋白、麦谷蛋白的结构和性质，介绍了谷朊粉在工业和非工业领域的应用，提出了谷朊粉研究的方向，同时展望了谷朊粉在工业领域的发展前景。     

小麦谷蛋白溶涨指数与蛋白质组分关系的研究

谷蛋白溶涨指数是一种蛋白质品质测定方法，是一定量面粉在SDS乳酸溶液中溶涨、离心后的面粉重量与面粉原始重量的比值。为了研究小麦谷蛋白溶涨指数与蛋白质组分的关系，采用两种蛋白质组分分离方法提取测定了21个小麦品种(品系)的蛋白组分含量，并采用C．Wang的方法测定了不同溶涨时间(0min、5min、20min)的谷蛋白溶涨指数。简单相关分析结果表明：溶涨时间为5min、20min时的谷蛋白溶涨指数与球蛋白含量呈显著负相关，与总蛋白、醇溶蛋白、可溶性谷蛋白、不溶性谷蛋白含量呈极显著正相关；各蛋白质组分含量对SIG的通径分析结果为：谷蛋白含量对SIG值的影响最大，其中不溶性谷蛋白含量起主导作用。因此，谷蛋白溶涨指数法能间接预测不溶性谷蛋白的含量。     

Isolation and partial characterisation of two low molecular weight durum wheat (Triticum durum) glutenins

Two low molecular weight durum wheat (Triticum durum Desf) glutenins, DSG-1 and DSG-2 (durum-wheat sulphur-rich glutenin fractions) were isolated from two cultivars, Mondur of good technological quality and Kidur of poor technological quality. The glutenin fraction, composed mostly of DSG protein, was extracted using a low concentration of NA-tetradecanoate and then fractionted by by using molecular sieve chromatography (Bio-Gel P 30). The amino acid compositions and the N-terminal sequences of the pure DSG proteins were determined, and their hydrophobic characteristics, calculated on the basis of these data, showed that DSG-2 is more hydrophobic than DSG-1. The amino acid compositions of DSG-1 and DSG-2 were different. The N-terminal amino acids of DSG-1 and DSG-2 were also different but were identical for each of the two cultivars. In the case of DSG-1, in addition to the main chain a minor chain was found in which the first three amino acids of the main chain were missing. The minor chain represented about 30% int he DSG-1 of mondur and almost 50% in Kidur.     

Polymerization and Mechanical Degradation Kinetics of Gluten and Glutenin at Extruder Melt-Section Temperatures and Shear Rates

Thermal polymerization and mechanical degradation rates were measured for wheat gluten and glutenin at 25–30% moisture. Changes in soluble protein and disulfide bonds were measured at 85°C to 180°C, residence times of 2–60 set and shear rates of 10–275 sec^-l. Polyrnerization rates without shear were evaluated using isothermal analysis. An extrusion rheometer was used to simulate extruder conditions to determine the combined polymerization-degradation rates. Molecular weight distributions of soluble reaction products were determined using liquid size exclusion chromatography. Activation energies were 0.60–2.1 kcal/ mol, 2.0–8.2 kcal/mol, and 0.50–0.90 kcaVmo1 and reaction orders were 0.5–2.0, 0.8–1.5, and 0.6–0.7, respectively for polymerization without shear, polymerization with shear, and degradation.