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作物学报 ›› 2018, Vol. 44 ›› Issue (7): 1077-1085.doi: 10.3724/SP.J.1006.2018.01077

• 耕作栽培·生理生化 • 上一篇    下一篇

小麦籽粒淀粉与面粉的理化特性差异

李春燕1,*,张雯霞1,2,*,张玉雪1,姚梦浩1,丁锦峰1,朱新开1,郭文善1,封超年1,2,*()   

  1. 1 扬州大学 / 江苏省作物遗传生理国家重点实验室培育点 / 粮食作物现代产业技术协同创新中心, 江苏扬州 225009
    2 南京林业大学, 江苏南京 210037
  • 收稿日期:2017-10-17 接受日期:2018-03-20 出版日期:2018-07-10 网络出版日期:2018-04-02
  • 通讯作者: 李春燕,张雯霞,封超年
  • 基金资助:
    本研究由国家重点研发计划项目(2017YFD0301205), 扬州市优秀青年基金项目(YZ2017098), 江苏省自主创新专项(CX(16)1001), 江苏高校优势学科建设工程项目和扬州大学高端人才支持计划项目资助

Differences in Physicochemical Properties between Flour and Starch of Wheat Grain

Chun-Yan LI1,*,Wen-Xia ZHANG1,2,*,Yu-Xue ZHANG1,Meng-Hao YAO1,Jin-Feng DING1,Xin-Kai ZHU1,Wen-Shan GUO1,Chao-Nian FENG1,2,*()   

  1. 1 Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University /Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou 225009, Jiangsu, China
    2 Nanjing Forestry University, Nanjing 210037, Jiangsu, China
  • Received:2017-10-17 Accepted:2018-03-20 Published:2018-07-10 Published online:2018-04-02
  • Contact: Chun-Yan LI,Wen-Xia ZHANG,Chao-Nian FENG
  • Supported by:
    The study was supported by the National Key Research and Development Program of China (2017YFD0301205), the Yangzhou Science Foundation for Excellent Youths (YZ2017098), the Innovation Program of Jiangsu Province (CX(16)1001), the Priority Academic Program Development of Jiangsu Higher Education Institutions, and the Fund for Top Talents in Yangzhou University.

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摘要：

面制食品的品质与籽粒淀粉理化特性关系密切, 糯质和非糯质小麦籽粒淀粉组分有明显差别。本研究比较了糯小麦(宁糯麦1号、扬糯麦1号)和非糯小麦(扬麦16、中国春)的淀粉与面粉的黏度特性、热力学特性、膨胀势、溶解度等参数, 旨在阐明小麦籽粒淀粉与面粉的理化特性差异。4个品种籽粒淀粉粒均以C型淀粉粒(粒径<2 μm)为主, 占96.14%~97.36%, 糯小麦C型淀粉粒的比例高于非糯小麦。籽粒淀粉中破损淀粉含量低于面粉中破损淀粉含量; 籽粒淀粉的膨胀势、透光度、热焓值和回生度高于面粉, 溶解度和淀粉糊化的起始温度、峰值温度、最终温度低于面粉。与非糯小麦相比, 糯小麦面粉具有较低的破损淀粉含量、黏度参数特征值和淀粉回生度, 较高的溶解度、膨胀势、透光率和热焓值。外源添加剂试验结果表明, 面粉中α-淀粉酶活性、蛋白质与脂肪含量以及食品加工过程中添加的蔗糖和氯化钠均影响面粉的糊化特性, 是造成淀粉与面粉理化特性差异的主要原因。

关键词: 小麦, 面粉, 淀粉, 理化特性

Abstract:

The quality of wheat food products significantly relates to physicochemical properties of starch. Starch components are different between waxy wheat and non-waxy wheat. To realize the different physicochemical properties of flour and grain starch from waxy wheat cultivars (Yangnuomai 1 and Ningnuomai 1) and non-waxy wheat cultivars (Yangmai 16 and Chinese Spring), we tested the pasting and gelatinization properties, thermodynamic properties, swelling power as well as solubility and analyzed the differences between flour and starch. C-type granule (<2 μm) accounted for 96.14% to 97.36% of the total granules among four wheat cultivars, which was the main granule in grain starch. The number percentage of C-type granule in waxy wheat was slightly higher than that in non-waxy wheat. The damaged starch content in grain starch was also lower than that in flour. As compared with flour, grain starch had higher swelling power, transmittance, gelatinization enthalpy (ΔH), degree of retrogradation (DR%), and lower initial gelatinization temperature (To), peak temperature (Tp), final temperature (Tc) as well as solubility. Waxy wheat flour had lower damaged starch content, pasting property eigenvalue and degree of retrogradation than non-waxy wheat flour. The α-amylase activity, protein and lipid contents in wheat flour and the added sucrose and sodium chloride all affected the physicochemical properties of wheat flour, which is the main reason causing different physicochemical properties between wheat flour and grain starch.

Key words: wheat, flour, starch, physicochemical properties

Table 1

Contents of protein,amylose and amylopectin and the percentages of three types of starch granule in different wheat cultivars(%)"

Table2

Differences in the contents of damaged starch,solubility,swelling power and transmittance between grain starch and flour in different wheat cultivars"

图1

小麦籽粒淀粉与面粉RVA图谱"

图2

不同处理对小麦籽粒面粉黏度的影响"

Table 3

Differents in thermal properties between wheat starch and flour among cultivars"

Table 4

Different in retrogradation properties between wheat starch and flour among cultivars"

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