普通小麦籽粒LOX、PPO活性和类胡萝卜素含量 变异及对全麦粉色泽的影响

doi:10.3864/j.issn.0578-1752.2013.06.001

摘要/Abstract

摘要： 【目的】研究新鲜全麦粉及储存3个月后全麦粉中脂肪氧化酶（LOX）和多酚氧化酶（PPO）的活性及类胡萝卜素含量的变化情况，分析其色泽性状与LOX、PPO活性和类胡萝卜素含量之间的关系，了解储存时间对全麦粉色泽的影响及其品种间的差异，为全麦粉或面粉色泽的改良和相关的育种工作提供参考依据。【方法】选用63个普通小麦品种（系）为试验材料，用分光光度计法测定其LOX、PPO活性和类胡萝卜素含量，用色差计法测定全麦粉色泽性状。【结果】品种间LOX、PPO活性、类胡萝卜素含量及其它色泽性状差异显著或极显著；新鲜全麦粉和存储3个月的全麦粉的LOX、PPO活性变化较大，储存期间LOX、PPO活性丧失较快，类胡萝卜素含量相对稳定；储存3个月后的白度和亮度等色泽性状存在一定程度的变化，但变化不大。新鲜全麦粉的白度和亮度均与PPO活性呈极显著负相关，黄度与类胡萝卜素含量呈极显著正相关，LOX活性与类胡萝卜素含量呈极显著负相关，而LOX活性与白度、亮度和黄度间相关均不显著；储存3个月的全麦粉的白度和亮度仅与PPO活性呈极显著负相关。【结论】全麦粉色泽改良中，PPO活性和类胡萝卜素的遗传控制是关键；通过储存全麦粉或面粉的方式并不能大幅度的提高其亮度、白度和降低黄度。所以，遗传育种方法是改良小麦粉白度性状和类胡萝卜素含量等品质性状的重要途径。

关键词: 小麦 , 全麦粉 , 色泽 , 脂肪氧化酶 , 多酚氧化酶 , 类胡萝卜素

Abstract: 【Objective】The aim of this study is to provide a theoretical basis for improving flour color and related traits in breeding practice. LOX and PPO activities and carotenoids concerntration of fresh and stored whole flours were determined to study their variation, analyze the effects of these traits on the whole flour color by correlation coefficient, and evaluate the influence of storage time on flour color.【Method】The LOX and PPO activities and carotenoids concerntration were determined spectrophotometrically in 63 wheat varieties. The whole flour color was evaluated by Color difference meter.【Result】There were significant or very significant variations of LOX and PPO activities and carotenoids concerntration as well as other color index in both fresh and stored whole flours. During the storage, the LOX and PPO activities reduced quickly, but the carotenoids concentration remained steadily. For fresh whole flour, the whiteness and brightness had a significant negative correlation with PPO activity, while yellowness showed a significant positive correlation with carotenoids concerntration. LOX activity was only significantly negatively correlated with carotenoid content whereas no significant relationships with the whole flour whiteness, brightness and yellowness were found. After storage for 3 months, the whole flour whiteness and yellowness were only significantly negatively correlated with PPO activity.【Conclusion】To improve the flour color, the genetic control of PPO activity and carotenoids concerntration is essential. Storing whole flour is an impracticable method as it cannot result in the increase of whole flour whiteness and brightness, and the reduction of yellowness in wide range. The genetic breeding would be an important way to improve flour whiteness or yellowness with high nutritional value.

Key words: wheat , flour , color , lipoxygenase , polyphenol oxidase , carotenoids

郑文寅, 汪帆, 司红起, 张文明, 姚大年. 普通小麦籽粒LOX、PPO活性和类胡萝卜素含量变异及对全麦粉色泽的影响[J]. 中国农业科学, 2013, 46(6): 1087-1094.

ZHENG Wen-Yin, WANG Fan, SI Hong-Qi, ZHANG Wen-Ming, YAO Da-Nian. Variations of LOX and PPO Activities and Carotenoid Content as Well as Their Influence on Whole Flour Color in Common Wheat[J]. Scientia Agricultura Sinica, 2013, 46(6): 1087-1094.

0
/ / 推荐

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2013.06.001

https://www.chinaagrisci.com/CN/Y2013/V46/I6/1087

参考文献

[1]樊庆琦, 李玉莲, 隋新霞, 黄承彦, 刘爱峰, 高洁, 程敦公, 李根英, 楚秀生. 山东保存小麦种质资源面粉白度分析. 植物遗传资源学报, 2012, 13(3): 363-369.

Fan Q Q, Li Y L, Sui X X, Huang C Y, Liu A F, Gao J, Cheng D G, Li G Y, Chu X S. Analysis of flour whiteness in wheat germplasm conserved in shandong province. Journal of Plant Genetic Resource, 2012, 13(3): 363-369. (in Chinese)

[2]陆勤丰, 曾益坤. 小麦加工工艺对全麦粉色泽的影响. 粮油食品科技, 2008, 16(3): 2-4.

Lu Q F, Zeng Y K. The impact of wheat processing techniques on flour color. Science and Technology of Cereals Oils and Foods, 2008, 16(3): 2-4. (in Chinese)

[3]Borrelli G M, Troccoli A, Di Fonzo N, Fares C. Durum wheat lipoxygenase activity and other quality parameters that affect pasta color. Cereal Chemistry, 1999, 76(3): 335-3440.

[4]张晓, 田纪春. 若干高白度小麦的色泽优势及形成因素分析. 中国农业科学, 2008, 41(2): 347-353.

Zhang X, Tian J C. The color advantage of chinese wheat with high whiteness and analysis of factors affecting color fromation. Scientia Agricultura Sinica, 2008, 41(2): 347-353. (in Chinese)

[5]周艳华, 何中虎, 阎俊, 张艳, 王德森. 小麦品种磨粉品质研究概况. 中国农业科学, 2003, 21(4): 91-95.

Zhou Y H, He Z H, Yan J, Zhang Y, Wang D S. Characterization of milling quality in Chinese common wheat. Scientia Agricultura Sinica, 2003, 21(4): 91-95. (in Chinese)

[6]孙道杰, 何中虎, 王辉. 小麦全麦粉黄色素相关基因研究. 西北植物学报, 2006, 26(4): 655-660.

Sun D J, He Z H, Wang H. Genes related with yellow pigments in wheat flour. Acta Boreali-Occidentalia Sinica, 2006, 26(4): 655-660. (in Chinese)

[7]Leenhardt F, Lyana B, Rocka E, Boussard A, Potus J, Chanliaud E, Remesy C. Genetic variability of carotenoid concentration and olipoxygenase and peroxidase activities among cultivated wheat species and bread wheat varieties. European Journal of Agronomy, 2006, 25: 170-176.

[8]Leenhardt F, Lyana B, Rocka E, Boussard A, Potus J, Chanliaud E, Remesy C. Wheat lipoxygenase activity induces greater loss of carotenoids than vitamin E during breadmaking. Journal of Agricultural and Food Chemistry, 2006, 54: 1710-1715.

[9]Irvine G N, Winklerr C A. Factors affecting the color of macaroniII, kinetic studies of pigment destruction during making. Cereal Chemistry, 1950, 27: 205-218.

[10]Howitt C A, Pogson B J. Carotenoid accumulation and function in seeds and non-green tissues. Plant Cell and Environment, 2006, 29: 435-445.

[11]胡瑞波, 田纪春, 吕建华. 小麦类胡萝卜素含量的稳定性及其与黄碱面条色泽性状的相关性分析. 作物学报, 2004, 6: 597-601.

Hu R B, Tian J C, Lü J H. Stability analysis of carotenoid content and its coefficient correlation with yellow alkaline noodle color characteristics in Common wheat (Triticum aestivum L.). Acta Agronomica Sinica, 2004, 6: 597-601. (in Chinese)

[12]Manna F, Borrelli G M, Massardo D R, Wolf K, Alifano P, Giudice L del, Fonzo N di, Giudice D. Differential expression of lipoxygenase genes among durum wheat cultivars. Cereal Research Communications, 1998, 26(1): 23-30.

[13]Park W J, Shelton D R, Peterson C J, Martin T J, Kachman S D, Wehling R L.Variation in polypxidase activities and quality characteristic among hard white and hard winter wheat sample. Cereal Chemistry, 1997, 74(l): 7-11.

[14]Baik B K, Czuchajowska Z, Pomeranz Y. Discolaration of dough for oriental noodle. Cereal Chemistry, 1995, 72(2): 198-205.

[15]胡新中, 卢为利, 阮侦区, 罗勤贵, 郑建梅, 欧阳韶晖, 张国权. 影响小麦全麦粉白度的品质指标分析. 中国农业科学, 2007, 40(6): 1142-1149.

Hu X Z, Lu W L, Ruan Z Q, Luo Q G, Zheng J M, OuYang S H, Zhang G Q. Analysis of the quality indeces affecting wheat flour whiteness. Scientia Agricultura Sinica, 2007, 40(6): 1142-1149. (in Chinese)

[16]郑文寅, 王慧, 崔文礼, 张文明, 姚大年. 104个小麦品种（系）脂肪氧化酶活性的研究. 中国农业科学, 2011, 44(9): 1798-1805.

Zheng W Y, Wang H, Cui W L, Zhang W M, Yao D N. Lipoxygenase activity in 104 wheat varieties. Scientia Agricultura Sinica, 2011, 44(9): 1798-1805. (in Chinese)

[17]Anderson J V, Morris C F. An improved whole-seed assay for screening wheat germplasm for polyphenol oxidase activity. Crop Science, 2001, 41: 1697-1705.

[18]刘建军, 何中虎, 姜善涛, 朱连先, 吴祥云, 赵振东. 目前推广小麦品种全麦粉白度概况及其相关因素的研究. 山东农业科学, 2002, 2: 10-12.

Liu J J, He Z H, Jiang S T, Zhu L Y, Wu X Y, Zhao Z D. Study on flour whiteness and its correlated factors of wheat commercial varieties. Shandong Agricultural Science, 2002, 2: 10-12. (in Chinese)

[19]陈锋, 左爱辉, 崔党群. 小麦籽粒多酚氧化酶及其控制基因研究进展. 麦类作物学报, 2011, 31(4): 780-785.

Chen F, Zuo A H, Cui D Q. Advance on the polyphenol oxidase and its controlling genes in wheat grain. Journal of Triticeae Crops, 2011, 31(4): 780-785. (in Chinese)

[20]Morris C F, Jeffers H C, Engle D E. Effect of processing, formula and measurement variables on alkaline noodle color-toward an optimized laboratory system. Cereal Chemistry, 2000, 77: 77-85.

[21]张菊芳, 郭文善, 封超年, 朱新开, 彭永欣. 小麦籽粒PPO活性和戊聚糖含量对全麦粉白度影响. 扬州大学学报: 农业与生命科学版, 2008, 29(4): 63-66.

Zhang J F, Guo W S, Feng C N, Zhu X K, Peng Y X. Effects of PPO activity and pentosan content on flour whiteness. Journal of Yangzhou University: Agricultural and Life Science Edition, 2008, 29(4): 63-66. (in Chinese)

[22]兰静, 王乐凯, 张守文, 赵乃新, 程爱华, 戴常军. 影响全麦粉色泽因素的研究. 麦类作物学报, 2004, 24(4): 75-79.

Lan J, Wang L K, Zhang S W, Zhao N X, Cheng A H, Dai C J. Study on the factors affecting flour color. Journal of Triticeae Crops, 2004, 24(4): 75-79. (in Chinese)

[23]宋华东, 樊庆琦, 刘爱峰, 李玉莲, 隋新霞, 黄承彦, 李根英, 楚秀生. 全麦粉高白度小麦种质资源筛选及其品质分析. 麦类作物学报, 2012, 32(1): 54-59.

Song H D, Fan Q Q, Liu A F, Li Y L, Sui X X, Huang C Y, Li G Y, Chu X S. Screening of wheat germplasm with high flour whiteness and analysis of its quality. Journal of Triticeae Crops, 2012, 32(1): 54-59. (in Chinese)