不同系统粉蛋白含量比较研究

小麦系统粉因为出粉部位不同导致不同系统粉的品质具有一定的差异。通过实验可知：对于B磨粉,1B的醇蛋白最高,而总蛋白和清蛋白等含量最低;2B的清蛋白含量高,而其余蛋白含量均处于1B和3B之间;3B的总蛋白、球蛋白和谷蛋白含量较高,但醇蛋白含量最低。对于M磨粉,1M的清蛋白、醇蛋白和谷蛋白含量高于2M和3M;2M的球蛋白含量较高,而谷蛋白含量却为最低;3M的总蛋白含量大于1M和2M,而醇蛋白含量为最低。

Comparative Study of Protein Content of System Powders

After grinding, the system powders for the different parts lead to qualities which has the certain difference. For B flour, gliadin content of the 1B flour and albumin content of the 2B flour is highest, and the total protein and albumin protein content of the 1B is minimum. But the rest of the protein content beside albumin are in between 1B and 3B. Total protein, globulin and glutenin content of 3B is higher, but the gliadin content is minimum. For M flour, 1M albumin , glutenin and gliadin content of protein is higher than 2M and 3M.2M globulin content of 2B is highe, and glutenin content is minimum .Total protein content of 3M is higher than the 1M and M, and gliadin content is the lowest.