中国农业科学 ›› 2012, Vol. 45 ›› Issue (20): 4242-4251.doi: 10.3864/j.issn.0578-1752.2012.20.014

• 贮藏·保鲜·加工 • 上一篇    下一篇

2004—2011年中国主产省小麦蛋白质品质分析

 齐琳娟, 胡学旭, 周桂英, 王爽, 李静梅, 陆伟, 吴丽娜, 陆美斌, 孙丽娟, 杨秀兰, 宋敬可, 王步军   

  1. 1.中国农业科学院作物科学研究所/农业部谷物品质监督检验测试中心,北京100081
  • 收稿日期:2012-04-06 出版日期:2012-10-15 发布日期:2012-08-22
  • 通讯作者: 通信作者王步军,E-mail:wangbj@caas.net.cn
  • 作者简介:齐琳娟,E-mail:qilinjuan110@163.com
  • 基金资助:

    2004-2011年农业部全国小麦质量安全普查项目

Analysis of Wheat Protein Quality in Main Wheat Producing Areas of China from 2004 to 2011

 QI  Lin-Juan, HU  Xue-Xu, ZHOU  Gui-Ying, WANG  Shuang, LI  Jing-Mei, LU  Wei, WU  Li-Na, LU  Mei-Bin, SUN  Li-Juan, YANG  Xiu-Lan, SONG  Jing-Ke, WANG  Bu-Jun   

  1. 1.中国农业科学院作物科学研究所/农业部谷物品质监督检验测试中心,北京100081
  • Received:2012-04-06 Online:2012-10-15 Published:2012-08-22

摘要: 【目的】分析2004—2011年来中国主产区小麦蛋白质品质检测数据,探讨小麦蛋白质品质年度和地区间变化规律。【方法】对2004—2011年分别来自冀、鲁、豫、苏、皖5个小麦主产省的4 235份小麦样品的籽粒蛋白质含量、湿面筋含量、沉淀值、稳定时间和最大拉伸阻力进行分析。【结果】2004—2011年,中国主产省小麦籽粒蛋白质含量和湿面筋含量平均值变化不大,沉淀值呈明显下降趋势,表明近年来小麦内在品质变差;不同主产省之间小麦蛋白质含量差异较大,呈明显北高南低和东高西低趋势。【结论】近年来片面追求高产已影响了中国小麦的整体品质,致使强筋麦产区小麦面筋强度降低、弱筋麦产区小麦面筋增加。应根据各地区的不同条件发展适合本地区的高产优质小麦品种。

关键词: 籽粒蛋白质, 湿面筋, 沉淀值

Abstract: 【Objective】In order to understand wheat protein quality status in China in recent years, wheat protein quality in different years and regions was discussed. 【Method】 A total of 4 235 wheat samples collected from the main wheat provinces during 2004-2011 were analyzed for protein content, wet gluten content and sedimentation value, stable time and maximum resistance. 【Result】The protein content and wet gluten content had no obvious change, however, sedimentation value declined slightly from 2004 to 2011; The protein quality in different main wheat provinces was quite different, higher in the north and east places. 【Conclusion】Results showed that emphasis of wheat production on yield has affected the overall quality of wheat seriously in China. Development of high yield wheat varieties with high quality should be focused according to the conditions in different areas.

Key words: protein content, wet gluten content, sedimentation value