Relationship between Dough Stickness and Wheat Gliadin Composition Based on RP‑HPLC

doi:10.15933/j.cnki.1004-3268.2024.06.002

Abstract

Abstract: To establish a method for rapid identification of dough stickness with a small sample size,74 wheat varieties(lines) from regional trials in Henan Province were used as materials,the gliadin characteristic maps of wheat materials with different stickness grades were separated by reverse high‑performance liquid chromatography(RP‑HPLC),and the correlations among dough stickness,gliadin components and flour quality traits were analyzed.The results indicated that the three components of ω‑，α/β‑ and γ‑gliadin were clearly visible on the map after RP‑HPLC separation,and the different gliadin characteristic maps of wheat materials with different stickness grades were obtained.The number of component peaks of ω‑gliadin were more in wheat with higher dough stickness,and the total peak area was larger.The relative content of ω‑gliadin was significantly different among different dough stickness grades.The correlation analysis results showed that the dough stickness was significantly positively correlated with relative content of ω‑gliadin,but not significantly correlated with relative contents of α/β‑and γ‑gliadin;there was extremely significantly negative correlation between relative content of ω‑gliadin and sedimentation value,formation time,stability time,energy,resistance and maximum resistance,significantly positive correlation with protein content and wet gluten content,and extremely significantly positive correlation with degree of softening；there was extremely significantly positive correlation between relative content of α/β‑gliadin and protein content,wet gluten content;there was no significant correlation between relative content of γ‑gliadin content and wheat quality factors.Thus,dough stickiness is mainly related to the relative content of ω‑gliadin,and ω‑gliadin has a weakening effect on dough quality.

Key words: Wheat, Dough stickness, RP?HPLC, Gliadin

摘要： 以74份不同黏性等级的小麦品种（系）为研究材料，采用反相高效液相色谱（RP-HPLC）法分离不同黏性小麦品种的醇溶蛋白特征图谱，并进行面团黏性、醇溶蛋白组分含量与小麦面粉品质性状的相关性分析，以期建立采用少样本量快速准确识别面团黏性的方法。结果表明，经RP-HPLC分离后，ω-、α/β-和γ-醇溶蛋白3个组分在图谱上清晰可见；不同黏性等级小麦材料的醇溶蛋白得到了不同的特征图谱，黏性较大的小麦ω-醇溶蛋白的组分峰数较多，总峰面积较大；ω-醇溶蛋白在不同黏性等级小麦材料间存在显著差异。相关性分析结果表明，面团黏性与ω-醇溶蛋白相对含量呈极显著正相关，与α/β-和γ-醇溶蛋白相对含量相关性不显著；ω-醇溶蛋白相对含量与沉淀值、形成时间、稳定时间、能量、拉伸阻力和最大拉伸阻力均呈极显著负相关，与蛋白质、湿面筋含量均呈显著正相关，与弱化度呈极显著正相关；ɑ/β-醇溶蛋白相对含量与蛋白质、湿面筋含量均呈极显著正相关；γ-醇溶蛋白相对含量与小麦各品质性状均无显著相关性。可见，面团黏性主要与ω-醇溶蛋白相对含量有关，ω-醇溶蛋白对面团质量有弱化作用。

关键词: 小麦, 面团黏性, 反相高效液相色谱法, 醇溶蛋白

CLC Number:

S512

CAO Yingni, WANG Junyan, XIN Yujie, ZHAO Guanghua, FENG Dan, HU Weiguo, PEI Jinhua, WANG Hongqi, YIN Haiyan, LIU Dongmei, WANG Yun, ZHENG Jia, CAO Cheng, LIU Jihong. Relationship between Dough Stickness and Wheat Gliadin Composition Based on RP‑HPLC[J]. Journal of Henan Agricultural Sciences, 2024, 53(6): 11-17.

曹颖妮, 王俊艳, 辛玉杰, 赵光华, 冯丹, 胡卫国, 裴金花, 王红旗, 尹海燕, 刘冬梅, 王允, 郑嘉, 曹成, 刘继红. 基于反相高效液相色谱法的面团黏性与小麦醇溶蛋白组成关系研究[J]. 河南农业科学, 2024, 53(6): 11-17.

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