小麦蛋白质数量和质量对新疆拉面加工品质的影响

The quantity and quality of wheat storage proteins have great impacts on Xinjiang hand-stretched noodle (XHSN), a staple food in many regions of China, with wide popularity due to its unique feature. Although previous studies have set up the standard methods of laboratory production and evaluation for XHSN and clarified the relationship between certain quality traits and XHSN processing quality, the effect of protein component and glutenin subunits fractions on XHSN has remained unclear. In this project, we are going to measure the content and component of storage proteins, gluten content, dough characteristics as well as XHSN processing quality in 306 Xinjiang winter wheat varieties and 25 HMW-GS/LMW-GS near isogenic lines (NIL), to analysize the variable types and frcations content of HMW-GS and LMW-GS through SDS-PAGE, molecular markers and HPLC technology , in an attempt to evaluate the effect of quantity and quality of protein on XHSN processing quality and the relationships among these traits. We will dissect the quantity and quality of proteins to determine the mechanism of processing quality of XHSN and screen high-quality varieties and to specify the key factors of quality improvement of Xinjiang wheat varietiesand XHSN. Our results are expected to promote the genetic improvement of wheat quality and the cultivation of high-quality wheat, and will be of great significance to enhance the wheat industry benefit and market competitiveness.

新疆拉面是新疆独具特色的面食品种，拉面品质改良是当地小麦育种的主要任务。蛋白质数量和质量对新疆拉面品质有重要影响，是新疆小麦品质改良的重要性状。本研究以306份新疆冬小麦核心品种资源和25份HMW-GS/LMW-GS近等基因系为研究材料，测定蛋白质含量、蛋白质组分、面筋含量、面团特性等蛋白质品质性状，并鉴评新疆拉面加工品质特性，利用SDS-PAGE、分子标记以及高效液相色谱（HPLC）技术检测HMW-GS/LMW-GS亚基组成和表达量，通过分析蛋白质含量、蛋白质组分、面筋含量、面团特性以及谷蛋白亚基组成和表达量与新疆拉面加工品质的关系，探明蛋白质数量和质量影响新疆拉面加工品质的机制，达到筛选优质拉面品种资源、明确新疆小麦品种蛋白质和新疆拉面品质改良的重点。研究结果对促进新疆小麦品质遗传改良和优质专用小麦发展，提高小麦产业效益和市场竞争力具有重要意义。

新疆拉面是新疆独具特色的面食品种，拉面品质改良是当地小麦育种的主要任务。蛋白质数量和质量对新疆拉面品质有重要影响，是新疆小麦品质改良的重要性状。本项目以新疆308份冬麦品种资源为供试材料，进行多年多点种植，利用近红外仪、面筋仪和揉混仪测定主要品质性状，使用反相高效液相色谱仪（RP-HPLC)测定贮藏蛋白组分含量，使用SNP芯片技术结合多重PCR检测谷蛋白Glu-1、Glu-3位点亚基变异类型，按照《新疆拉面实验室制作及评价方法》评价新疆拉面加工品质，探讨小麦蛋白品质、蛋白组分含量以及H/LMW-GS对新疆拉面加工品质的影响。主要研究结果如下：①新疆冬麦品种资源籽粒蛋白质含量，湿面筋含量、吸水率和面筋指数这四项蛋白质数量指标均符合优质中筋小麦标准；新疆拉面总分为80.4分，大多数品种可以制作优质新疆拉面，但拉面手感、粘弹性分值较低，拉面色泽偏黄。②干/湿面筋含量、面筋指数、峰值时间、8min面积和8min宽度与拉面手感、表观状态、粘弹性、光滑性和拉面总分呈显著正相关，与适口性显著负相关，且对拉面总分的贡献率均大于10%，是影响拉面加工品质的重要蛋白品质性状。③麦谷蛋白、醇溶蛋白、EPP及Gli/Glu显著正向影响面粉品质、负向影响面团品质和淀粉特性，UPP和UPP%与拉面手感、光滑性、食味、色泽、拉面总分极显著正相关，EPP和Gli/Glu与拉面指标极显著负相关，蛋白组分及其含量也是影响蛋白品质和拉面加工品质的关键因素。④不同HMW-GS组合对籽粒蛋白质含量、湿面筋含量、面筋指数、沉淀值、峰值时间、峰值高度、8min宽度、8min面积等蛋白品质和拉面加工品质指标呈显著影响。具有1/7+9/5+10亚基组合的品种蛋白品质性状最优，拉面总分为85.1分，达到优质拉面品质水平，其次是2*/7+8/5+10、2*/7+9/5+10和N/7+8/5+10亚基组合，N/7+9/2+12、N/6+8/2+12亚基组合的品种表现最差。Glu-3位点中A3e、A3g和B3e位点的蛋白质品质和拉面加工品质显著优于其他亚基类型材料。⑤优质新疆拉面品种应具备的蛋白品质指标为：籽粒蛋白含量15.0±1.32%、湿面筋含量32.7±3.78%、面筋指数70.5±17.48、峰值时间3.0±0.77min、8min宽度14.8±6.83%、8min面积125.1±31.34%Tq*Min。