| 小麦面粉、面条色泽与蛋白质组分的关系 |
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| 引用本文： | 胡新中,张国权,张正茂,欧阳韶晖,郑建梅,郭波莉,周丽.小麦面粉、面条色泽与蛋白质组分的关系[J].作物学报,2005,31(4):515-518. |
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| 作者姓名： | 胡新中 张国权 张正茂 欧阳韶晖 郑建梅 郭波莉 周丽 |
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| 作者单位： | 西北农林科技大学 食品科学与工程学院, 陕西杨凌 712100 |
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| 基金项目： | 陕西省科技攻关项目，西北农林科技大学校科研和教改项目 |
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| 摘 要： | 明确面条白度与小麦蛋白质组分含量的关系有助于面条品质的改良。以21个小麦品种制成的面粉及面条为材料，分析了面粉及面条色泽与蛋白质组分含量之间的关系，讨论了蛋白质组分中单体蛋白含量、可溶性谷蛋白含量和不溶性谷蛋白含量对小麦面粉及不同工艺阶段面条色泽的影响。研究结果表明，面粉的颗粒度与面粉及面条的L值呈极
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| 关 键 词： | 普通小麦 面粉 面条 色泽 蛋白质组分 |
| 收稿时间： | 2004-02-21 |
| 修稿时间： | 2004年2月21日 |
Relationship between Wheat Flour Color, Noodle Color and Protein Components |
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| HU Xin-Zhong,ZHANG Guo-Quan,ZHANG Zheng-Mao,OU-YANG Shao-Hui,ZHENG Jian-Mei,GUO Bo-Li,ZHOU Li.Relationship between Wheat Flour Color, Noodle Color and Protein Components[J].Acta Agronomica Sinica,2005,31(4):515-518. |
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| Authors: | HU Xin-Zhong ZHANG Guo-Quan ZHANG Zheng-Mao OU-YANG Shao-Hui ZHENG Jian-Mei GUO Bo-Li ZHOU Li |
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| Institution: | College of Food Science & Engineering, Northwest Sci-Tech University of Agriculture & Forestry, Yangling 712100, Shaanxi |
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| Abstract: | Noodle color is an important noodle quality index, Chinese wheat cultivars has lower color value nowadays. To improve noodle products color, the most common method is to treat with brightener. Understanding the relationship between noodle color and wheat protein components would benefit the genetic improvement of noodle quality and wheat quality breeding. 21 wheat cultivars were used to investigate the flour color, noodle color and their relationship with protein component content. The results showed that the noodle whiteness was reduced with longer noodle storage time, but improved after cooked (Table 1). The flour particle size was negatively related to the flour and noodle color, but no relationship with cooked noodle L value (Table 2). Among protein components, monomeric protein was the highest, followed by insoluble glutenin and soluble glutenin (Table 3). The monomeric protein content was significantly related to b value of the flour and noodle; the soluble glutenin content was significantly positively correlated with a value of the flour and noodle, but negatively to b value of the flour and cooked noodle color; the insoluble glutenin content was positively related to the flour L value, but negatively to b value. The higher the flour color, the higher the noodle and cooked noodle lightness (Table 4). The monomeric protein and soluble glutenin play an important role for the flour and noodle color. The insoluble glutenin content is only correlated with flour color but no relationship with noodle color. |
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| Keywords: | Wheat Flour Noodle Color Protein components |
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