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小麦面粉蛋白的含量和类型决定着小麦面粉的加工品质。为量化比较小麦面粉蛋白对品质影响的差异，以11个不同品质类型的品种为材料，分析了面粉蛋白巯基集团与面粉质量的相关性，发现自由巯基含量与面团稳定时间有极显著正相关性，与面筋指数有显著正相关性；基于面粉蛋白的自由巯基和分子内二硫键含量差异，建立了一个简单的品质贡献量化评价模型；依托蛋白质巯基预测结果，对90个不同类型的面粉蛋白的品质贡献进行了量化比较。结果表明，高分子量麦谷蛋白亚基中得分较高的是1Dy10、DX5和1Dy3；低分子量麦谷蛋白亚基中，位于 Glu-B3、 Glu-D3位点的蛋白得分达到7.2分，高于高分子量麦谷蛋白最高分的1Dy10（6.3分）。因为低分子量麦谷蛋白在面粉中的含量远超高分子量麦谷蛋白，推测面团强度的主要决定因素是低分子量麦谷蛋白，而不是传统观点认为的高分子量麦谷蛋白亚基。另外，一些燕麦类似蛋白和部分醇溶蛋白也对面团强度有一定贡献。

英文摘要:

Grain storage protein(GSP) content and compositions determine the food processing properties and commercial value of wheat.In order to compare the effects of GSPs on flour properties,the correlation between protein sulfhydryl groups and flour quality was analyzed using 11 wheat varieties with different quality.In this study,the significant positive correlation between free sulfhydryl content and dough strength was used to establish a simple model for comparing the effects of GSPs on flour properties based on the predicted free sulfhydryl groups and disulfide bonds.On the basis of this model,the high-molecular-weight glutenin subunits(HMW-GSs) 1Dy10,DX5,and 1Dy3 performed high scores; however,the low-molecular-weight glutenin subunits(LMW-GSs) in Glu-B3 and Glu-D3 performed a higher score(7.2) than 1Dy10(6.3).HMW-GSs are minor components in terms of storage proteins quantity,while LMW-GSs have the substantial abundance in storage proteins,we speculated that LMW-GSs are the main contributors to dough strength,which contradicts earlier suggestions that dough strength is primarily influenced by HMW-GSs.In addition,some gliadins and avenin-like proteins are also important storage proteins related to dough strength,which have a higher score more than 4.5 for Dx5.Consequently,these proteins should be considered by wheat breeding programs for modulating dough quality.

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