【摘要】 以两年国家黄淮海小麦区试3个试点共55个小麦品种(系)为材料,检测了其全麦粉多酚氧化酶(PPO)活性和其它相关品质性状。结果表明,全麦粉PPO活性在不同品种、年份和地点间差异显著。全麦粉PPO活性与膨胀势、峰值黏度、稀懈值呈极显著负相关,相关系数分别为-0.32、-0.18和0.28;与SDS沉降值、蛋白质含量、湿面筋含量、zeleny沉降值、糊化温度、峰值时间呈极显著正相关,相关系数分别为0.20、0.28、0.28、0.24、0.27和0.21,与黄色素含量、碱性水保持力(AWRC)、硬度、保持黏度、最终黏度和回升值相关不显著。更多还原

【Abstract】 Polyphenol oxidase(PPO) is often regarded as a major factor resulting in time-dependent darkening and discoloration of Asian noodles and other wheat end products.The purpose of this work is to investigate the effect of genotype and environment on the polyphenol oxidase(PPO) activity of wheat.Fifty-five wheat varieties sowed at three locations with three replications in two years were used to investigate the effects of genotype,environment and other quality characteristics on whole-meal PPO activity.Results indicate that the whole-meal PPO activities are different significantly with different variety,different planting location and year.Whole-meal PPO activity is negatively correlative to swelling power,peak viscosity,and breakdown with correlation coefficient-0.32,0.18,and-0.28,respectively,and is positively correlative to SDS sedimentation value,protein content,wet gluten,zeleny sedimentation value,pasting temperature,and peak time with r = 0.20,0.28,0.28,0.24,0.27 and 0.21,respectively.No significant correlation is found between whole-meal PPO activity and yellow pigment content,alkaline water retention capacity,hardness,holding viscosity,final viscosity and setback.更多还原