Protein Fractions of Wheat and Their Relationships with Noodle Quality

The protein fractions quantitative of 25 Chinese wheat varieties were studied with a new protein extractionmethod, together with the relationships between protein fractions and other protein indexes, dough property, and freshnoodle quality were also studied. The average ratios of monomeric protein, soluble glutenin and insoluble glutenin of wheatin China's Huanghuai winter wheat zone was 3.7∶1.0∶1.8. Compared with Canadian wheat varieties, the monomericprotein was lower, the soluble glutenin content was higher and the insoluble protein was lower, may be it is the mainlydifference between noodle wheat and bread wheat. The monomeric protein has lesser important contribution to the noodleextension quality than glutenin. The insoluble glutenin and soluble glutenin content are significantly correlated with part ofthe rheology parameters and other protein quality index, such as sedimentation volume and swelling index of glutenin, andplay an important role to fresh noodle extension characters, for example, the fresh noodle sheet thickness and length, freshnoodle maximum resistance of extension, extension distance and extension area. The results suggested that the monomericprotein is less important than that of the glutenin for fresh noodle resistance to extension; soluble glutenin content is themost important property for noodle special wheat, and soluble glutenin content can be used for to screen Chinese noodlespecial wheat in the early stages.