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第 3 期胡新中等: 用谷朊粉溶涨指数法测定谷朊粉品质 1 75 (1): 11 9—124.[13] American Association of Cereal Chemists. Approved method of AACC EM]. 1 0 Ed. Method 38—20.2000. The Association: St Paul, MN. Evaluate vital gluten quality with swelling index of vital gluten method Hu Xinzhong, Zhang Guoquan, Zheng Jianmei, Shi Junling, Jin Qiong (College ({Food Science and Engineering, Northwest Sci 一 7 ech University of Agriculture and Forestry, Yangling 71 21 O0, China) Abstract: A new improved vital gluten quality testing method was developed. By using wheat swelling index of glutenin method to measure the quality of vital glutenin extracted from 1 6 wheat varieties, this paper focused on the swelling characteristics of vital glutenin by measuring it under 9 different centrifuge forces, gluten water absorption, wheat flour protein fraction content and their relationship. The results showed that using 0.9 mL distilled water to hydrate the vital glutenin for 1 0 min, then adding another 0.9 mL 0.3 SDS—Lactic acid solution and vortexing for another 30 rain. centrifuging the mixture at 5000× g force was the best method for vital glutenin evaluation. The value of the vital gluten swelling index at 5000× g is positively significantly correlated with gluten water absorption. swelling index of glutenin. gluten index and insoluble glutenin (r 一 0.541, 0.547, 0.608, 0.589, respectively; P< 0.05), and negatively correlated with monomeric protein (r 一一 0.573; P< 0.05). Compared with the vital gluten national standard testing method, the swelling index of vital gluten can reflect the gluten content difference rapidly and reliably. Key words: vital gluten; swelling …