麥谷蛋白溶漲指數(shù)的應(yīng)用研究.pdf

1、河南工業(yè)大學(xué)碩士學(xué)位論文麥谷蛋白溶漲指數(shù)的應(yīng)用研究姓名：吳翠彥申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：食品科學(xué)指導(dǎo)教師：陳潔王春20060501AbstractBasedonpreviousWOrkbyWangandKovacsonswellingindexofglutenin(SIG)test，thiSresearchaimedtodevelopalowcostandpracticalmethodwhichcanbeeasilyappliedinin

2、dustriallabsThreewheatfloursamplesrepresentingstrong，mediumandweakproteinlevelsrespectivelywasselectedinthestudyTheeffectsofmethodsofvortexing，concentrationofsolvent，theratioofsolvent—to—sample，hydrationtime，velocityofce

3、ntrifugation，temperatureandvarioussolventonswellinggraphswereevaluatedtodetermineoptimumexperimentalconditionsTheresultsoftestson20typicalsamplesunderoptimumexperimentalconditionswerethencomparedwithWangandKovacs’Ssmalls

4、caletestofSlOforrepeatabilityandrelavencetoinsolubleproteincontentThemethodwasfilrtherusedtopredictthequalityof129wheatsampleswithawidequalityrangeThecorrelationsbetweenphysicalandrheologicalpropertiesofdoughandSlOsofwhe

5、atflourwerestudied，andswellingpropertiesofgluteninfromdifferentqualityclassesofwheatflourswereidentifiedTheresultsweresummarizedasfollowing：1ThesamplesizeofthepratiealSIGtestwasmodifiedto1g，andtheoptimumconditionsforthet

6、estinclude：at22℃usin91％concentrationofSDSsolventand30：1ofsolventtosampleratiotohydratesamplefor20mintillgluteninstartedswelling，thesampleswerethenvortexedevery10minutesfor10s，andcentdfugedat1300r／min2ThepraticalS1Gtestha

7、dsimilarrepeatabilitybuthighercorrelation麗mtheamountofinsolubleglutenininthesample，comparedtotheprevioussmallscaleSIGtest3AmongvariousSIGandswellinggraphsofdifferentswellingtime，SIG30andSIG40hadthehi【ghestcorrelationswit

8、hglutenindex；SIG2andSIG5werehi曲lycorrelatedwithproteincontent；AgreedtotheresultsofWangandKovacs，peaktimewashighlycorrelatedtofarinagraphdoughdevelopmenttime，AndthedecreasingorincreasingvalueofSIGat40minswellingstagecorre

9、latedhighlywithdoughstrengthparameters，suchasfarinagraphdoughstabilitytimeandextensographdoughmaximumresistanceExtensographareacorrelatedhi曲lywimSIG20，SIG30，SIG40，insoluble—glutenin，andareaoftheswellingcurve4Comparedwith

10、theothersmallscaletest，parametersintheswellinggraphweresuperiorinreflectingquantityandqualityofgluteninanddoughstrength5Theswellingcurvesofwheatvarietieswithhighproteinquantityandqualityshoweddramaticincreaseduringshorts

11、wellingtimefollowedbyslightlychangeofSIGalongwithprolongedswellingtimeTheswellingcurveofvarietieswitllmediumproteinquantityandqualityappearednochangeafterasmallincreasein廿lefirst5minutes；SIGoftheweakvarietiesdecreaseddra