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首页> 外文会议>Annual Meeting of the American Association of Cereal Chemists International >Relationships of quality characteristics with size exclusion HPLC chromatogram of wheat protein extract in soft white winter wheats
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Relationships of quality characteristics with size exclusion HPLC chromatogram of wheat protein extract in soft white winter wheats

机译：柔软白冬小麦小麦蛋白提取物大小排除HPLC色谱图的质量特征关系

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Proteins were extracted from whole kernels of 45 soft white winter wheats grown at two locations in Oregon and analyzed by size exclusion (SE) HPLC. Correlation analysis was performed between absorbance area (AA) and area % (A%) and quality characteristics. High molecular weight polymeric proteins that eluted between 12.5–13.0 min had significant (P < 0.05) positive correlations with single kernel hardness index, and mixograph water absorption and tolerance, and negative correlations with flour yield, break flour yield, cookie diameters of sugar snap and wire cut types, and cake volume. A% of monomeric protein fractions eluted from 21.3–22.2 min had significant negative correlations with single kernel hardness index, and mixograph water absorptionand tolerance, and positive correlations with flour yield, break flour yield, cookie diameters of sugar snap and wire cut types, and cake volume. Continuum regression was applied to develop prediction models, using AA and A% of SE-HPLC. Prediction models for single kernel hardness index, break flour yield and flour yield showed R(^2) values of 0.820, 0.851, and 0.857, respectively. R(^2) values of prediction model of mixograph parameters were 0.925 for water absorption and 0.843 for tolerance. Prediction models of cookie diameters of sugar snap and wire cut types and cake volume showed R(^2) values of 0.802, 0.906, and 0.760, respectively. These results suggest that protein quantity and quality both had significant influence on soft wheat quality characteristics in this sample set.
机译：从俄勒冈州两个位置生长的45个软白色冬小麦的全部内核中提取蛋白质，并通过尺寸排除（SE）HPLC分析。在吸光度区域（AA）和面积％（A％）和质量特征之间进行相关分析。在12.5-13.0分钟之间洗脱的高分子量聚合物蛋白质与单核硬度指数和混合吸水性和耐受性，与面粉产量，粉末屈服，糖纸张的饼干直径的负相关性有显着（p <0.05）的正相关性。和电线切割类型，蛋糕体积。从21.3-22.2分钟洗脱的单体蛋白质级分具有显着的负相关性与单核硬度指数，以及混合吸水性吸收和耐受性，以及与面粉产量的阳性相关性，破裂面粉产量，糖束饼干和钢丝切割类型的饼干直径，以及蛋糕体积。使用AA和A％的SE-HPLC应用连续性回归来开发预测模型。单核硬度指数的预测模型，分裂面粉产量和面粉产量显示r（^ 2）值分别为0.820,0.851和0.857。 r（^ 2）混合燃烧室参数预测模型值为0.925，用于吸水率和0.843耐受性。糖束曲线饼干直径的预测模型和蛋糕体积显示r（^ 2）值分别为0.802,0.906和0.760。这些结果表明蛋白质数量和质量对该样品集中的软小麦质量特性产生了显着影响。

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