小麦高分子量谷蛋白亚基（HMW-GS）对面条感官质量的影响

doi:10.3864/j.issn.0578-1752.2013.01.014

摘要/Abstract

摘要： 【目的】明确HMW-GS及其组合对面条感官质量特性的影响，筛选适于制作优质面条的HMW-GS及其组合。【方法】以大田种植的80份小麦品种为材料，实验室制作干白面条。采用标度感官评价方法，利用经过培训和测试的感官评价员组成的感官评价小组，对煮制后的面条进行感官质量评价。通过组间方差分析，研究Glu-A1、Glu-B1、Glu-D1位点内单个亚基及其亚基组合对面条感官质量的影响。【结果】方差分析结果表明，Glu-A1、Glu-B1、Glu-D1位点分别对光滑性、弹性和感官评价总分、硬度和黏性有显著影响（P＜0.1），Glu-A1、Glu-B1、Glu-D1位点内单个亚基对面条感官质量的影响大小为Null＞1、7+8＞7+9＞14+15、4+12＞5+10≥2+12。不同亚基组合的面条感官质量特性（色泽、硬度、弹性、光滑性）以及总分之间存在显著差异（P＜0.1）。亚基组合为Null/7+8/2+12、1/7+8/4+12、1/7+8/5+10的小麦品种制作面条的感官质量得分较高，且在部分感官质量特性方面表现突出。【结论】不同位点HMW-GS对面条感官质量有显著影响。Glu-B1位点上的7+8亚基为影响面条感官质量特性的主要亚基类型。亚基组合为Null/7+8/2+12、1/7+8/4+12和1/7+8/5+10的小麦品种制作的面条感官评分较好，为面条小麦品种选育的推荐亚基组合。

关键词: 小麦品种 , HMW-GS , 面条 , 质量特性 , 感官评价

Abstract: 【Objective】The objective of this study was to identify the effects of high molecular weight glutenin subunits (HMW-GS) and their combinations on noodle sensory quality, and then select some good HMW-GS and subunit combinations for making high-quality noodles. 【Method】 A total of 80 wheat cultivars were used as test materials to make white dry noodles in lab. The qualities of cooked noodles were evaluated by assessors having been trained and tested with the scaling sensory evaluation analysis method. Analysis of variance (ANOVA) was used to investigate the effect of single subunit at Glu-A1, Glu-B1, Glu-D1 locus and subunit combinations on noodle sensory quality. 【Result】 The results of ANOVA showed that Glu-A1, Glu-B1, Glu-D1 locus had significant influences on the smooth, springiness and total points, hardness and stickiness, respectively (P＜0.1). The influences of single subunit at the locus of Glu-A1, Glu-B1, Glu-D1 on noodle sensory quality were Null＞1, 7+8＞7+9＞14+15, 4+12＞5+10≥2+12. There were significant differences between different subunit combinations for noodle sensory quality (colour, hardness, elasticity, smoothness) and the total score. Wheat cultivars having subunit combination Null/7+8/2+12, 1/7+8/4+12 and 1/7+8/5+10 had higher noodle sensory quality, and had special superiority in some aspects of sensory quality characteristics.【Conclusion】 The HMW-GS of different locus have significant effects on noodle sensory quality. Subunit 7+8 at Glu-B1 locus is the main influence subunit for high-quality noodle. Subunit combinations Null/7+8/2+12, 1/7+8/4+12 and 1/7+8/5+10 are the recommended combinations for noodle used wheat cultivars breeding.

Key words: wheat cultivars , HMW-GS , Chinese dry noodle , quality property , sensory evaluate

张影全, 魏益民, 张波, 张晓科, 董凯娜, 刘锐. 小麦高分子量谷蛋白亚基（HMW-GS）对面条感官质量的影响[J]. 中国农业科学, 2013, 46(1): 121-129.

ZHANG Ying-Quan, WEI Yi-Min, ZHANG Bo, ZHANG Xiao-Ke, DONG Kai-Na, LIU Rui. Influence of High Molecular Weight Glutenin Subunits (HMW-GS) on Sensory Quality Properties of Chinese Dry Noodle[J]. Scientia Agricultura Sinica, 2013, 46(1): 121-129.

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