Quality of Winter Wheat in Relation to Heat and Drought Shock after Anthesis
Quality of Winter Wheat in Relation to Heat and Drought Shock after Anthesis
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DOI：
10.17221/227/2010-cjfs
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发表时间：
2011-01-01
影响因子：
1.3
通讯作者：
Veisz, Otto
中科院分区：
文献类型：
--
作者：
Balla, Krisztina;Rakszegi, Mariann;Veisz, Otto
原料质量对焙烤产品的质量至关重要，它不仅受蛋白质含量、不溶性蛋白聚合物和麦谷蛋白与醇溶蛋白比率的影响，而且还受淀粉颗粒大小的影响。以5个冬小麦品种为材料，研究了灌浆期高温干旱对小麦品质和产量构成因素的影响。干旱和干旱+高温胁迫对产量和品质的影响比单独高温胁迫大得多。在品种之间平均，干旱后的产量损失为57%，干旱+热胁迫后的产量损失为76%，热胁迫后的产量损失仅为31%。不可提取的聚合蛋白组分和谷蛋白-醇溶蛋白比的减少表明，尽管蛋白质含量较高，但籽粒产量品质较差。在干旱或干旱+高温后观察到品质劣化，而单独高温则没有变化或蛋白质组分的比例更好。干旱后淀粉颗粒大小和相对蛋白质含量之间呈显著负相关，表明该参数与蛋白质一起影响面粉的烘焙品质。
Raw material quality, which is influenced not only by the protein content, insoluble protein polymers, and glutenin-to-gliadin ratio but also by the starch granule size, is very important for the quality of bakery products. This study investigated the effect of high temperature and drought (during grain-filling) on the quality and components yield of five winter wheat varieties. Drought and drought + heat were found to have a much greater influence on the yield and quality than heat stress alone. Averaged over the varieties, the yield losses were 57% after drought, 76% after drought + heat, and only 31% after heat stresses. The reductions in the unextractable polymeric protein fraction and glutenin-to-gliadin ratio indicated a poorer grain yield quality, despite the higher protein content. Quality deterioration was observed after drought or drought + heat, while high temperatures alone resulted in no change or in a better ratio of protein components. A significant negative correlation was observed between starch granule size and relative protein content after drought, demonstrating that this parameter contributes, together with protein, to the baking quality of the flour.