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PPO及其相应底物是面条贮存期间 (或挂面干燥过程中 )颜色褐变的主要原因。本试验对我国 16 4份冬小麦品种的籽粒PPO以及 83份主栽品种的面粉PPO进行了筛选 ,研究了基因型、环境及其互作对籽粒及面粉PPO活性的影响 ,同时探讨了PPO活性与其他品质性状的关系。结果表明 ,我国冬小麦品种间PPO活性变异较大 ,籽粒PPO变化范围1 93～ 12 .0 0A475/gmin-1× 10 3 ,面粉PPO变化范围 0 .2 2～ 3.74A475/gmin-1× 10 3 。基因型、环境及其互作对PPO活性的影响都达到极显著水平 ,除软麦面粉外 ,基因型对小麦PPO活性的影响大于环境。面粉PPO活性与面粉白度及 2 4h面团颜色呈显著负相关 ,r值分别为 - 0 .5 0和 - 0 .5 9;容重、千粒重、籽粒硬度、出粉率通过改变面粉中麸皮含量 (主要影响PPO含量 )而影响面团颜色 ,而蛋白质及淀粉特性则通过影响PPO活性的表达导致品种间面团颜色变化的差异。
The main reason for the color browning of noodles during the storage of noodles (or dried noodles) is the PPO and its corresponding substrate. In this experiment, the PPO of 16 4 winter wheat cultivars in China and the PPO of 83 main cultivars were screened. The effects of genotype, environment and their interactions on PPO activity of grain and flour were studied. The effects of PPO activity and other Relationship of quality traits. The results showed that the variation of PPO activity in winter wheat varieties in our country varied greatly, with the range of PPO ranging from 1 93 to 12 0 0A475 / gmin-1 × 10 3 and the range of PPO changing from 0 to 22 2 to 3.74A475 / gmin-1 × 10 3 . The effects of genotype, environment and their interaction on PPO activity reached extremely significant levels. Except for soft wheat flour, the genotype had greater influence on PPO activity than the environment. The PPO activity of flour was negatively correlated with whiteness of flour and dough color of 24 h, r values were -0.0 and -0.59, respectively. Bulk density, 1000-grain weight, grain hardness, (Mainly affecting the content of PPO), while the protein and starch properties affected the color change of doughs by affecting the expression of PPO.