Effects Of Storage Protein Components On Wheat Dough Characteristics And Processing Quality Of Xinjiang Ramen

【Objective】 Wheat seed storage protein is about 80% of the total protein content.The synthesis,transportation,processing and storage of storage protein can affect the content and quality of seed protein.Therefore,the study of wheat storage protein can improve the quality of wheat storage protein,and provide a solid theoretical basis for wheat quality breeding.Traditionally,wheat storage proteins are classified into glutenin and gliadin,which are related to the rheological properties of dough and determine the viscoelasticity and ductility of dough respectively.Storage protein is an important part of wheat quality research.So far,the improvement of wheat processing quality in China has mainly focused on the evaluation and utilization of high-quality subunits,while the relationship between the content of storage protein components and processing quality is less studied.Previous studies have shown that the content and proportion of stored protein components are closely related to processing quality.Therefore,in-depth study on the relationship between stored protein components and processing quality of Chinese food has important theoretical significance and practical application value for wheat quality improvement.【Methods】 In this experiment,308 winter wheat samples harvested in 2014 and 2015 were used as experimental materials.After harvest,the content of storage protein components,wheat quality indexes and processing quality characteristics of Xinjiang ramen were determined,and the relationship between storage protein components and wheat quality characteristics and processing quality characteristics of Xinjiang Ramen was analyzed.【Results & Conclusion】1.The variation coefficient of glutenin was the largest among the storage p rotein components,which indicated that the difference of storage protein components of xinjiang winter wh eat germplasm resources was mainly caused by the difference of glutenin content,and the improvement o f storage protein components of Xinjiang winter wheat germplasm resources was focused on the content o f glutenin.The high quality subunits Glu-A3 D and BX7&BY8 were widely distributed and had great influe nce on protein content,especially on gluten index and precipitation value,while the low quality subunits ha d little influence on protein content.2.The storage protein components had the least effect on wheat milling quality.Insoluble gluten,%UPP,ɑ/β gliadin,γ gliadin,HMW-GS,LMW-GS were positively correlated with protein quality of wheat.And wheat protein quality traits tested for larger correlation with wheat dough mixing characteristics and storage protein components content and quality of wheat protein significantly related,at the same time,the quality and dough mixing characteristics of wheat protein significantly related,so by changing the storage protein components and improve the dough mixing characteristics.The contents of insoluble gluten,%UPP,ɑ/β gliadin,γ gliadin,HMW-GS and LMW-GS were important indexes to improve the dough characteristics of Xinjiang winter wheat variety resources.3.The peak height,8min width and 8min area of insoluble gluten in storage protein content were significantly positively correlated with dough mixing characteristics.%UPP was significantly positively correlated with 8min width and 8min area of dough mixing characteristics,while HMW-GS and LMW-GS were significantly positively correlated with 8min width and 8min area of dough mixing characteristics.The experiment proved that dough mixing characteristics were also closely related to the processing quality of Xinjiang ramen,and the dough mixing characteristics could be improved by changing the content of stored protein components to improve the processing quality of Xinjiang Ramen,and insoluble gluten,%UPP,HMW-GS,LMW-GS were important indicators to improve the processing quality of Xinjiang ramen.