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研究10个小麦品种(系)随机区组试验的LOX活性、蛋白质、湿面筋、沉降值、籽粒硬度、直链淀粉和RVA参数等13个品质性状及其相关性。结果表明,除糊化温度之外,其余12个品质性状的品种间均达到极显著;全麦粉LOX活性与面粉LOX活性呈极显著正相关,与最后粘度、反弹值、峰值时间和直链淀粉含量呈极显著负相关,与低谷粘度呈显著负相关;面粉LOX活性与低谷粘度、最后粘度、反弹值和峰值时间呈极显著负相关,与高峰粘度和直链淀粉含量呈显著负相关。认为小麦品种(系)籽粒的LOX活性高对全麦粉和面粉的若干主要品质性状存负面的影响;就针对籽粒LOX活性的品质改良而言,认为在育种中应尽量筛选那些LOX活性较低的材料。讨论了脂肪氧化酶在小麦品质改良中的利用等问题。
The LOX activity, protein, wet gluten, sedimentation value, kernel hardness, amylose content and RVA parameters of 10 wheat cultivars (lines) were tested in randomized trials. The results showed that, except for the gelatinization temperature, the other 12 quality traits reached extremely significant among the cultivars. The LOX activity of whole wheat flour was positively correlated with the LOX activity of flour, and the final viscosity, rebound value, peak time and amylose Content and negatively correlated with low viscosity. LOX activity of flour had a significantly negative correlation with low viscosity, final viscosity, rebound value and peak time, negatively correlated with peak viscosity and amylose content. It is considered that high LOX activity of wheat varieties (lines) has a negative impact on some major quality traits of whole wheat flour and flour. In terms of quality improvement of grain LOX activity, it is considered that breeding with low LOX activity material. Discussed the use of lipoxygenase in wheat quality improvement and other issues.