Abstract:This study aims to explore the relationship between protein characteristics and processing quality of Jizi 439（a triticale variety）.To be specific，the four proteins of Jizi 439 and Jimai 22（a common wheat cultivar，control），the subunit composition of the four proteins，the secondary structures，intermolecular forces，and content of sulfhydryl and disulfide bond of gluten proteins，wet gluten content，rheological indicators，dough microstructure，and the quality of the steamed bread were analyzed.The results showed that the content of albumin glutelin and the ratio of glutenin to gliadin in Jizi 439 flour were significantly higher than those in Jimai 22 flour and that the globulin content was significantly lower than that in Jimai 22 flour.Jizi 439 had high content of high-molecular-weight gliadin subunits but low content of high-molecular-weight glutenin subunits，which was unfavorable for the viscoelasticity of the dough.The content of β-sheet，hydrogen bonds，and disulfide bonds in gluten proteins of Jizi 439 was significantly low as compared with that of Jimai 22，which was not conducive to the formation of gluten network structure.As a result，the extensibility decreased over time.The dough microstructure of Jizi 439 was compact，with gluten proteins covering the starch granules and compact holes.The steamed bread made from Jizi 439 had higher chewiness and lower resilience than that made from Jimai 22.Jizi 439 is a medium-to-weak-gluten cultivar，and the quality of the steamed bread can be further improved based on protein characteristics.