欢迎访问作物学报，今天是
作物学报

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.

RichHTML

23

PDF

1666

PDF

64

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"

[1] Nakamura T, Yamamori M, Hirano H, Hidaka S . Identification of three Wx protein in wheat (Triticum aestivum L.). Biochem Genet, 1993,31:75-86
[2] Yamamori M, Endo T R . Variation of starch granule proteins and chromosome mapping of their coding genes in common wheat. Theor Appl Genet, 1996,93:275-281
doi: 10.1007/BF00225757 pmid: 24162229
[3] 李春燕, 封超年, 王亚雷, 张容, 郭文善, 朱新开, 彭永欣 . 不同小麦品种籽粒淀粉理化特性的差异及其相关. 作物学报, 2007,33:1129-1134
doi: 10.3321/j.issn:0496-3490.2007.07.013
Li C Y, Feng C N, Wang Y L, Zhang R, Guo W S, Zhu X K, Peng Y X . Differences and correlations of starch physicochemical properties among different wheat cultivars. Acta Agron Sin, 2007,33:1129-1134 (in Chinese with English abstract)
doi: 10.3321/j.issn:0496-3490.2007.07.013
[4] 李春燕, 封超年, 王亚雷, 张容, 郭文善, 朱新开, 彭永欣 . 不同小麦品种支链淀粉链长分配及其与淀粉理化特性的关系. 作物学报, 2007,33:1240-1245
Li C Y, Feng C N, Wang Y L, Zhang R, Guo W S, Zhu X K, Peng Y X . Chain length distribution of debranched amylopectin and its relationship with physicochemical of starch in different wheat cultivars. Acta Agron Sin, 2007,33:1240-1245 (in Chinese with English abstract)
[5] Zeng M, Morris C F, Batey I L, Wrigley C W . Sources of variation for starch gelatinization, pasting, and gelation properties in wheat. Cereal Chem, 1997,74:63-71
doi: 10.1094/CCHEM.1997.74.1.63
[6] Kiribuchi-Otobe C, Nagamine T, Yanagisawa T, Ohnishi M, Yamaguchi I . Production of hexaploid wheats with waxy endosperm character. Cereal Chem, 1997,74:72-74
doi: 10.1094/CCHEM.1997.74.1.72
[7] Tester R F, Morrison W R . Swelling and gelatinization of cereal starches: III. Some properties of Waxy and normal nonwaxy barley starches. Cereal Chem, 1993,69:654-658
[8] 李继刚, 梁荣奇, 张义荣, 李保云, 刘广田 . 糯性普通小麦的产生及其淀粉特性研究. 麦类作物学报, 2001,21(2):10-13
doi: 10.3969/j.issn.1009-1041.2001.02.003
Li J G, Liang R Q, Zhang Y R, Li B Y, Liu G T . Production of waxy common wheat and its starch properties. J Triticeae Crops, 2001,21(2):10-13 (in Chinese with English abstract)
doi: 10.3969/j.issn.1009-1041.2001.02.003
[9] 宋健民, 戴双, 李豪圣, 刘爱峰, 刘建军, 赵振东, 刘广田 . Wx蛋白缺失对淀粉理化特性和面条品质的影响. 中国农业科学, 2007,40:2888-2894
doi: 10.3321/j.issn:0578-1752.2007.12.032
Song J M, Dai S, Li H S, Liu A F, Liu J J, Zhao Z D, Liu G T . . Effects of Wx protein deficiency on starch physiochemical properties and noodle quality. Sci Agric Sin, 2007,40:2888-2894 (in Chinese with English abstract)
doi: 10.3321/j.issn:0578-1752.2007.12.032
[10] 梁荣奇, 张义荣, 唐朝晖, 刘守斌, 李保云, 刘广田 . 糯性普通小麦的籽粒成分和淀粉品质研究. 中国粮油学报, 2002,17(4):12-16
doi: 10.3321/j.issn:1003-0174.2002.04.003
Liang R Q, Zhang Y R, Tang Z H, Liu S B, Li B Y, Liu G T . Study on the grain composition and starch quality of waxy common wheat. J Chin Cereals & Oils Assoc, 2002,17(4):12-16 (in Chinese with English abstract)
doi: 10.3321/j.issn:1003-0174.2002.04.003
[11] 张昌泉, 胡冰, 朱孔志, 张华, 冷亚麟, 汤述翥, 顾铭洪, 刘巧泉 . 利用重测序的水稻染色体片段代换系定位控制稻米淀粉黏滞性谱QTL. 中国水稻科学, 2013,27:56-64
Zhang C Q, Hu B, Zhu K Z, Zhang H, Leng Y L, Tang S Z, Gu M H, Liu Q Q . Mapping of QTLs for rice RVA properties using high-throughput re-sequenced chromosome segment substitution lines. Chin J Rice Sci, 2013,27:56-64 (in Chinese with English abstract)
[12] 陈东升 Kiribuchi-Otobe C, 徐兆华, 陈新民, 周阳, 何中虎, Yoshida H, 张艳, 王德森 . Waxy蛋白缺失对小麦淀粉特性和中国鲜面条品质的影响. 中国农业科学, 2005,38:865-873
doi: 10.3321/j.issn:0578-1752.2005.05.002
Chen D S, Kiribuchi-Otobe C, Xu Z H, Chen X M, Zhou Y, He Z H, Yoshida H, Zhang Y, Wang D S . Effect of Wx-A1, Wx-B1 and Wx-D1 protein on starch properties and Chinese fresh noodle quality. Sci Agric Sin, 2005,38:865-873 (in Chinese with English abstract)
doi: 10.3321/j.issn:0578-1752.2005.05.002
[13] 吴桂玲, 李文浩, 郭洪梅, 高金梅, 黄倩, 张国权 . 脱脂脱蛋白处理对小麦A、B淀粉理化特性的影响. 现代食品科技, 2015,31(10):227-233
Wu G L, Li W H, Guo H M, Gao J M, Huang Q, Zhang G Q . Effects of defatting coupled with deproteinization on the physiochemical properties of A- and B-type wheat starch. Modern Food Sci Tech, 2015,31(10):227-233 (in Chinese with English abstract)
[14] 谢黎虹, 陈能, 段彬伍, 朱智伟 . 稻米中蛋白质对淀粉RVA特征谱的影响. 中国水稻科学, 2006,20:524-528
doi: 10.3321/j.issn:1001-7216.2006.05.012
Xie L H, Chen N, Duan B W, Zhu Z W . Effects of proteins on RVA viscosity properties of rice. Chin J Rice Sci, 2006,20:524-528 (in Chinese with English abstract)
doi: 10.3321/j.issn:1001-7216.2006.05.012
[15] 姚金保, Sharma R, Jenner C F, 姚国才, 杨学明 . 缺失不同Wx蛋白对普通小麦直链淀粉含量及淀粉特性的影响. 麦类作物学报, 2005,25(6):29-33
doi: 10.3969/j.issn.1009-1041.2005.06.007
Yao J B, Sharma R, Jenner C F, Yao G C, Yang X M . Effects of Wx protein deficiencies on amylose content and starch properties in bread wheat. J Triticeae Crops, 2005,25(6):29-33 (in Chinese with English abstract)
doi: 10.3969/j.issn.1009-1041.2005.06.007
[16] Kim C S, Walker C E . Effects of sugars and emulsifiers on starch gelatinization evaluated by differential scanning calorimetry. Cereal Chem, 1992,69:212-217
doi: 10.1021/bp00014a012
[17] 陆大雷, 王德成, 赵久然, 王凤格, 陆卫平 . 糯玉米粉、淀粉和脱脂淀粉的理化特性研究. 中国粮油学报, 2009,24(1):54-58
Lu D L, Wang D C, Zhao J R, Wang F G, Lu W P . Physico-chemical properties of waxy corn flour, starch and defatted starch. J Chin Cereals & Oils Assoc, 2009,24(1):54-58 (in Chinese with English abstract)
[18] 何照范 . 粮油籽粒品质及其分析技术. 北京: 农业出版社, 1985. pp 290-301
He Z F. Analysis Technique for Grain Quality of Cereals and Oils. Beijing: Agriculture Press, 1985. pp 290-301(in Chinese)
[19] 朱帆, 徐广文, 丁文平 . DSC法研究小麦淀粉与面粉糊化和回生特性. 食品科学, 2007,28:279-282
doi: 10.3321/j.issn:1002-6630.2007.04.066
Zhu F, Xu G W, Ding W P . Study on gelatinization and retrogradation properties of wheat starch and flour by DSC. Food Sci, 2007,28:279-282 (in Chinese)
doi: 10.3321/j.issn:1002-6630.2007.04.066
[20] 刘希伟, 张敏, 张玉春, 杨敏, 宋霄君, 蔡瑞国 . 灌浆期遮光对糯小麦和非糯小麦淀粉组分及理化特性的影响. 中国农业科学, 2017,50:1582-1593
Liu X W, Zhang M, Zhang Y C, Yang M, Song X J, Cai R G . Effects of shading at grain filling stages on starch components and physicochemical properties of the waxy wheat and non-Waxy wheat. Sci Agric Sin, 2017,50:1582-1593 (in Chinese with English abstract)
[21] Zhang H X, Zhang W, Xu C Z, Zhou X . Morphological features and physicochemical properties of waxy wheat starch. Int J Biol Macromol, 2013,62:304-309
doi: 10.1016/j.ijbiomac.2013.09.030 pmid: 24076202
[22] Ma S, Li L, Wang X X, Zheng X L, Bian K, Bao Q D . Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread. Food Chem, 2016,202:120-124
doi: 10.1016/j.foodchem.2016.01.075 pmid: 26920275
[23] Tester R F, Morrison W R . Swelling and gelatinization of cereal starches: I. Effects of amylopectin, amylose, and lipids. Cereal Chem, 1990,67:551-557
[24] Hoover R, Sailaja Y, Sosulski F W . Characterization of starches from wild and long grain brown rice. Food Res Int, 1996,29:99-107
doi: 10.1016/0963-9969(96)00016-6
[25] Torrucouco J, Betancurancona D . Physicochemical and functional properties of makal (Xanthosoma yucatanensis) starch. Food Chem, 2007,101:1319-1326
[26] Sayaslan A, Seib P A, Chung O K . Wet-milling properties of waxy wheat flours by two laboratory methods. J Food Eng, 2006,72:167-178
doi: 10.1016/j.jfoodeng.2004.11.033
[27] Schirmer M, Höchstötter A, Jekle M, Arendt E, Becker T . Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio. Food Hydrocolloids, 2013,32:52-63
doi: 10.1016/j.foodhyd.2012.11.032
[28] Garimella Purna S K, Shi Y C, Guan L, Wilson J D, Graybosch R A . Factors governing pasting properties of waxy wheat flours. Cereal Chem, 2015,92:529-535
doi: 10.1094/CCHEM-10-14-0209-R
[29] Yasui T, Matsuki J, Sasaki T, Yamamori M . Amylose and lipid contents, amylopectin structure, and gelatinisation properties of waxy wheat (Triticum aestivum) starches. J Cereal Sci, 1996,24:131-137
doi: 10.1006/jcrs.1996.0046
[30] Lionetto F, Maffezzoli A, Ottenhof M A, Farhat I A, Mitchell J R . The retrogradation of concentrated wheat starch systems. Starch, 2005,57:16-24
doi: 10.1002/star.200400298
[31] Kaur L, Singh N S, Sodhi N S . Some properties of potatoes and their starches: II. Morphological, thermal and rheological properties of starches. Food Chem, 2002,79:183-192
doi: 10.1016/S0308-8146(02)00130-9
[32] 张旭东, 郭东伟, 钟雨越, 刘林三, 张仁和, 徐淑兔, 薛吉全, 陈耀锋 . 不同直链淀粉含量玉米粉和玉米淀粉的理化特性差异. 西北农业学报, 2017,26:568-573
doi: 10.7606/j.issn.1004-1389.2017.04.011
Zhang X D, Guo D W, Zhong Y Y, Liu L S, Zhang R H, Xu S T, Xue J Q, Chen Y F . Differential analysis in physicochemical properties between maize flour and starch with different amylose/amylopectin ratios. Acta Agric Boreali-Occident Sin, 2017,26:568-573 (in Chinese with English abstract)
doi: 10.7606/j.issn.1004-1389.2017.04.011
[33] Kaur A, Shevakani K, Katyal M, Singh N, Ahlawat A K, Singh A M . Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality. J Food Sci Tech, 2016,53:2127-2138
doi: 10.1007/s13197-016-2202-3 pmid: 4926931
[1] 翟胜男, 曹新有, 李豪圣, 李吉虎, 李法计, 刘金栋, 夏先春, 吕莹莹, 马瑞峰, 王颖, 耿洪伟, 刘建军. 小麦Pod-A1、Pod-D1和Pod-2D位点等位变异对籽粒过氧化物酶活性的遗传效应分析[J]. 作物学报, 2026, 52(6): 1593-1603.
[2] 习千辉, 徐梓瑗, 刘梦梦, 王宏艺, 郎凯琳, 井震海, 陈锋, 赵磊. 小麦籽粒铜含量的全基因组关联分析及候选基因预测[J]. 作物学报, 2026, 52(6): 1604-1617.
[3] 毛嘉琦, 黄朋雨, 赵佳佳, 郑兴卫, 武棒棒, 郝宇琼, 屈非, 刘成, 马朋涛, 郑军. 山西小麦品种白粉病抗性评价及抗病基因分子检测[J]. 作物学报, 2026, 52(6): 1669-1681.
[4] 胡川, 赵凯男, 黄修利, 吴金芝, 任开明, 王贺正, 付国占, 黄明, 李友军. 一次灌溉下耕作方式和氮肥用量对旱地小麦产量和品质的影响[J]. 作物学报, 2026, 52(6): 1830-1846.
[5] 陈雪燕, 何华川, 李政嘉, 董新盼, 李藕琪, 刘小云, 李丹萍, 陈志伟, 刘国霞, 吕胜源, 吴印莹, 赵振东, 曹新有, 万何平. 水培盐碱复合胁迫下‘济麦60’苗期根系有机酸分泌动态变化及其转录调控机制[J]. 作物学报, 2026, 52(6): 1859-1875.
[6] 高沛阳, 李瑾璇, 董宇奎, 石玉, 张振, 张永丽. 测墒补灌下小麦分蘖发生和成穗对施氮量的响应[J]. 作物学报, 2026, 52(6): 1847-1858.
[7] 张献丰, 郭利建, 李康春, 孔斌雪, 刘玉芳, 车卓, 杨德龙. 小麦ABHD6基因家族鉴定与粒重功能标记开发[J]. 作物学报, 2026, 52(6): 1711-1727.
[8] 张思思, 赵向辉, 周洋, 姚云凤, 朱荣昱, 董元杰, 胡国庆, 徐通, 刘兆新. 冬闲期翻耕和绿肥还田对连作花生田土壤理化性质和产量的影响[J]. 作物学报, 2026, 52(5): 1472-1486.
[9] 王壮壮, 武紫君, 张永新, 张芯源, 袁丽雪, 陈如雪, 刘世举, 段剑钊, 冯伟, 王同朝, 王永华. 豫东南黏壤潮土区水氮优化协同提高冬小麦产量和氮素利用效率[J]. 作物学报, 2026, 52(5): 1501-1521.
[10] 何万龙, 耿洪伟, 张飞飞, 米克热阿依·阿巴白克热, 罗紫洋, 李鹏程, 周钊宇, 程宇坤. 基于深度学习的小麦重要病害图像识别系统的研究[J]. 作物学报, 2026, 52(5): 1401-1417.
[11] 张振, 冯连杰, 石玉, 于振文, 张永丽. 节水补灌下不同穗型小麦产量形成差异研究[J]. 作物学报, 2026, 52(5): 1522-1535.
[12] 侯思宇, 王国璀, 韦金贵, 谢玮欣, 殷文, 樊志龙, 柴强, 胡发龙. 绿肥配施化学氮肥对西北干旱灌区小麦干物质积累及产量形成的影响[J]. 作物学报, 2026, 52(4): 1208-1219.
[13] 尚云秋, 赵竹, 陈欢, 丁永刚, 乔玉强, 李玮, 张向前, 曹承富, 杜世州. 长期定位耕作方式对雨养小麦籽粒灌浆和产量形成的影响[J]. 作物学报, 2026, 52(4): 1236-1250.
[14] 乔宇馨, 李程越, 康晓玉, 张鑫琪, 贾绍辉, 刘倩, 曹亚丽, 史鑫蕊, 郝兴宇, 李萍. 基于APSIM模型的长期免耕秸秆覆盖对旱地小麦增产效应研究[J]. 作物学报, 2026, 52(4): 1181-1192.
[15] 李灿, 张喜伟, 朱博涛, 张沛沛. 小麦GSK激酶TaSK41的功能分析及互作蛋白的筛选[J]. 作物学报, 2026, 52(3): 677-687.
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!
京ICP备15008789号-2