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相吉山，穆培源，桑伟，徐红军，庄丽，聂迎彬，崔凤娟，邹波.新疆冬小麦品种资源籽粒性状和磨粉品质与新疆拉面品质的关系[J].麦类作物学报,2013,33(4):812

新疆冬小麦品种资源籽粒性状和磨粉品质与新疆拉面品质的关系

The Relationship of Grain Traits and Milling Qualities to Xinjiang Hand Stretched Noodles Processing Qualities of Winter Wheat Variety Resources

DOI：10.7606/j.issn.1009-1041.2013.04.033

中文关键词: 新疆冬小麦籽粒性状磨粉品质新疆拉面加工品质

英文关键词:Xinjiang winter wheat Grain trait Milling quality Xinjiang Hand Stretched Noodles Processing quality

基金项目:国家自然基金项目（U1178306；31260324）；国家重点实验室开放课题（2012 PCCE KF 05）；新疆兵团青年科技创新资金项目（2013CB022）；新疆农垦科学院青年科学基金项目（YQJ201102）。

作者	单位
相吉山，穆培源，桑伟，徐红军，庄丽，聂迎彬，崔凤娟，邹波	（1.新疆农垦科学院作物研究所，新疆石河子 832000； 2.谷物品质与遗传改良兵团重点实验室，新疆石河子 832000； 3.石河子大学生命科学院，新疆石河子 832002）

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中文摘要:

为了给新疆冬小麦品种拉面品质改良提供理论依据，选用109份新疆冬小麦品种资源为试验材料，分析籽粒性状和磨粉品质与新疆拉面品质的关系。结果表明，籽粒性状中，千粒重与拉面手感、表观状态、光滑性显著正相关；籽粒硬度与适口性显著正相关；蛋白质含量与表观状态、黏弹性、光滑性、食味、拉面总分极显著负相关。磨粉品质中，出粉率与适口性显著正相关；灰分含量与食味显著负相关；L^*值与适口性显著负相关；a^*值与拉面手感、黏弹性、色泽、拉面总分显著正相关；b^*值与拉面手感、黏弹性、光滑性、拉面总分显著负相关，与色泽极显著负相关。总体来看，籽粒蛋白质含量和面粉色泽是影响新疆拉面品质的重要籽粒性状和磨粉品质。其中籽粒蛋白质含量和面粉黄度（b^*值）与新疆拉面评分呈显著线性负相关关系。因此，在优质新疆拉面冬小麦品种选育中，籽粒蛋白质含量应保持适当范围，并降低面粉黄度（b^*值），从而达到改善新疆拉面品质的目的。对优质新疆拉面冬小麦品种资源的籽粒性状和磨粉品质进行综合分析后认为，优质新疆拉面冬小麦品种品质性状的指标为：千粒重≥40.34 g，粒径≥2.77 mm，籽粒硬度≥63.78，容重≥779.85 g·L^-1，蛋白质含量（14%水分基）14.27%~16.90%，出粉率≥61.91%，灰分含量（14%水分基）≤0.45%，L^*值≥90.87，a^*值≥-1.16，b^*值≤10.01。

英文摘要:

In order to provide theoretical basis for improving processing qualities of Xinjiang Hand Stretched Noodles (XHSN) of Xinjiang winter wheat, the relationship of grain traits and milling qualities to XHSN was analyzed by 109 Xinjiang winter wheat variety resources as tested material.In grains traits, thousand grain weight significantly correlated with stretch feeling, surface, and smoothness.Grain hardness correlated significantly with firmness.Protein content correlated significantly negatively with surface, viscoelasticity, smoothness, taste & flavor, and total score at 0.01 level.In milling qualities, flour yield correlated significantly with firmness.Ash content significantly negatively correlated with taste & flavor.L^*value significantly correlated with firmness.a^*value significantly correlated with stretch feeling, viscoelasticity, color, and total score.b^*value significantly negatively correlated with stretch feeling, viscoelasticity, smoothness, and total score, and significantly negatively correlated with color at 0.01 level.Overall, grain protein content and flour color are important characters of grain traits and milling qualities which has most effect on processing qualities of XHSN.Grain protein content and flour yellowness (b^*V) significantly negatively correlated with total score of XHSN as linear correlate relationship.In winter wheat high quality breeding program of XHSN, grain protein content should maintain an appropriate range, but the flour yellowness (b^*V) should be reduced, in order to improve the Xinjiang winter wheat grain traits and milling qualities, and achieve the purpose of improving processing quality of XHSN.Through a comprehensive analysis on grain traits and milling qualities of Xinjiang winter wheat variety resources with high processing quality of XHSN, we determined that the quality traits standards of winter wheat for high processing quality of XHSN should be thousand grain weight≥40.34g, grain diameter ≥2.77 mm, grain hardness≥63.78, test weight≥779.85, protein content (14%MB) 14.27%~16.90%, flour yield ≥61.91%,ash content (14%MB)≤0.45%,L^*value ≥90.87,a^*value≥-1.16, and b^*value≤10.01.

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