Study On The Relationship Between The Swelling Index Of Glutenin And Wheat Kernel Quality Properties

It analyzed the protein fraction of 21 wheat varieties with rapid protein fraction extracting method, which can fractioned the protein into monomeric protein, soluble glutenin, insoluble glutenin, and compared the results of the protein fraction extracted with successive extraction method. It also studied the relationship between swelling index of glutenin (SIG) and protein fraction with two kinds of the protein fraction extraction method. It discussed the relationship between the swelling index of glutenin and dough rheological properties, dough adhensive, and staple food characters. Instead of flour with whole meal, it concluded the swelling index of glutenin, analyzed the feasibility of the determination of swelling index of glutenin with whole meal and the influence factors. It improved the final method of swelling index of glutenin with different temperature level, medicine volume of SDS-LA and swelling time.The results were shown as followings: Protein fractions successive extraction method could be used in daily wheat quality testing, and rapid extraction of method had the advantage of small size and suitable in wheat breeding program.Swelling index of glutenin was significantly correlated with total protein, gliadin, soluble glutenin and glutenin content, negatively related to globumin content. Among all the protein fractions, the insoluble glutenin had the most important influence on SIG value.SIG were correlated or significantly correlated with development time, stability time, valorameter value by Farinograph, extensibility length and energy by Extensograph, were negatively related to adhesive distance, softening degree by Farinograph respectively.SIG0, SIG5 and SIG20 were correlated with smoothness of noodles, correlated or significantly with cohesiveness of steam bread, negatively with the weight of 100g bread and chewiness of bread. SIG were correlated or significantly correlated with Zeleny and SDS sedimentation volume. The SIG values with whole meal were significantly correlated the SIG value with flour. The kernel granulation directly affected on the testing result.It improved the testing method of SIG based on the method of C.Wang. The new method was following: the sample size about 35mg～40mg, the temperature of reaction was 20℃, the medicine volume of SDS-LA was 0.5mL, the swelling time were 10min for flour and 5min for whole meal, respectively.