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作物学报 ›› 2009, Vol. 35 ›› Issue (9): 1755-1758.doi: 10.3724/SP.J.1006.2009.01755

• 研究简报 • 上一篇    

小麦籽粒A-型和B-型淀粉粒的理化特性

田益华,张传辉,蔡剑,周琴,姜东*,戴廷波,荆奇,曹卫星   

  1. 南京农业大学农业部南方作物生理生态重点开放实验室/江苏省信息农业高技术研究重点实验室,江苏南京210095
  • 收稿日期:2009-03-04 修回日期:2009-05-01 出版日期:2009-09-12 网络出版日期:2009-06-11
  • 通讯作者: 姜东, E-mail: jiangd@njau.edu.cn; Tel: 025-84396575
  • 基金资助:

    本研究由国家自然科学基金项目(30671216和30700483),江苏省自然基金项目(BK2008329),教育部新世纪人才资助计划项目(NCET-06-0493),国家农业产业技术体系项目资助。

Physico-Chemical Properties of A-and B-Type Starch Granules in Wheat

TIAN Yi-Hua,ZHANG Chuan-Hui,CAI Jian,ZHOU Qin,JIANG Dong*,DAI Ting-Bo,JING Qi,CAO Wei-Xing   

  1. Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture / Hi-Tech Key Laboratory of Information Agriculture of Jiangsu Province, Nanjing Agricultural University, Nanjing 210095, China
  • Received:2009-03-04 Revised:2009-05-01 Published:2009-09-12 Published online:2009-06-11
  • Contact: JIANG Dong, E-mail: jiangd@njau.edu.cn; Tel: 025-84396575

摘要:

以小麦面粉中分离纯化出的A-B-型淀粉粒为材料,研究其形态及理化特性。淀粉粒扫描电镜形态观察显示,小麦全淀粉中A-B-型淀粉粒形态差异显著,分离出的A-B-型淀粉粒无混杂。分离纯化出的A-型和B-型淀粉粒粒径范围分别为4.45~44.46 μm0.47~11.16 μm,单位质量数量分别为1.23×1010 g-16.70×1010 g-1,直链淀粉含量分别为27.70%22.62%B-型淀粉粒的膨胀势较大,但糊化值明显小于A-型淀粉粒。重组淀粉中B-型淀粉粒的重量比例小于30%时对淀粉糊化特性影响很大,超过30%后,淀粉粒粒级分布对糊化特性的影响变小。

关键词: A-型淀粉粒, B-型淀粉粒, 粒级分布, 糊化特性, 重组淀粉

Abstract:

A- and B-type starch granules were isolated and purified from wheat (Triticum aestivum L.) flour to study their physico-chemical properties. Starch granule image of scanning electron microscopy (SEM) showed that there was obvious morphological difference between A- and B-type starch granules, and they could be completely isolated without mixture due to the unique type of starch granule in each group. The diameter of A-type starch granule was 4.45–44.46 μm and there were 1.23×1010 granules per gram starch, whereas the two values of B-type granule were 0.47–11.16 μm and 6.70×1010, respectively. Amylose content in A- and B-type granules was 27.70% and 22.62%, respectively. Compared with the A-type granules, the B-type granules had higher pasting temperature and lower viscosities of peak, breakdown, and setback. The B-type granules contributed greatly to the pasting properties of the reconstituted starches when the fraction of B-type granules was less than 30%. Effects of starch granule size distribution on pasting property of reconstituted starch decreased when the fraction of B-type granules was higher than 30%.

Key words: A-type starch granule, B-type starch granule, distribution, pasting properties, reconstituted starch

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