摘要
为了探讨小麦多酚氧化酶(PPO)活性对鲜面片色泽的影响程度,测定了52个小麦样品的鲜面片色泽、面粉色泽、蛋白质含量、硬度、黄色素含量以及PPO活性的差异。相关分析结果表明,鲜面片色泽主要与蛋白质含量、黄色素含量以及PPO活性有关。蛋白质含量是影响面片色泽L*值的重要因素,与面片放置0 h和24 h的亮度L*值呈极显著负相关,相关系数分别为-0.85和-0.64;黄色素含量与面片放置0 h和24 h的黄蓝度b*值呈极显著正相关,r分别为0.88和0.71,与放置0 h2、4 h的红绿度a*值极显著负相关,r分别为-0.58和-0.44,而与L*值相关不显著;PPO活性与0 h鲜面片的L*值没有明显相关,但与24 h面片的L*值呈极显著负相关(相关系数为-0.44^-0.47),与面片放置24 h后L*值的下降值呈极显著正相关(相关系数为-0.45^-0.55)。因此,鲜面片的初始亮度L*值与PPO活性无关,主要取决于蛋白质含量,放置24 h后的面片L*值既取决于蛋白质含量,也取决于PPO活性。
Flour color, protein content, grain hardness, yellow pigment content and changes of dough sheet colour over time of 52 wheat samples were measured to determine the relationship between polyphenol oxidase （PPO） activity and dough sheet colour. The results indicated that colour of dough sheets were highly correlated with protein content, yellow pigment content and PPO activity. Protein content was one of the most important factors and its correlation coefficients with dough brightness L^＊ at 0 h.24 h were -0.85 and -0.64, respectively. Yellow pigment content was significantly correlated with dough sheet a^＊ and b^＊. Its correlation coefficients with 0 h b^＊, 24 h b^＊, 0ha^＊, 24 ha^＊, were 0.88, 0.71, -0.58 and -0.44, respectively. Dough sheet 0 h L^＊ had no significant correlation with PPO activity, however, after 24 h storage, PPO activities obtained using different methods were significantly correlated with dough sheet L^＊ （correlation coefficients of -0.44- -0.47）. This suggested that PPO activity were the important factor causing discoloration of dough sheet during storage.
出处
《麦类作物学报》
CAS
CSCD
北大核心
2007年第5期816-819,共4页
Journal of Triticeae Crops
基金
国家科技支撑计划项目(2006BAD01A02)
农业科技跨越计划项目(2005跨07)
948重大国际合作项目(2006-G2b)
关键词
小麦
面粉色泽
面片色泽
多酚氧化酶活性
Wheat
Flour colour
Dough sheet colour
Polyphenol oxidase activity
作者简介
华为（1980-），女，硕士研究生，现在中国农业大学作物遗传育种专业在读博士研究生，主要从事作物品质改良研究。
通讯作者：马传喜（1963-），男，教授，博士生导师，主要从事小麦品质育种研究。
