Welcome to Acta Agronomica Sinica，

Acta Agronomica Sinica ›› 2018, Vol. 44 ›› Issue (7): 1077-1085.doi: 10.3724/SP.J.1006.2018.01077

• TILLAGE & CULTIVATION·PHYSIOLOGY & BIOCHEMISTRY • Previous Articles     Next Articles

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 Online:2018-07-10 Published:2018-04-02
  • Contact: Chun-Yan LI,Wen-Xia ZHANG,Chao-Nian FENG E-mail:fcn@njfu.edu.cn
  • 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.

RichHTML333

18

PDF

1170

PDF

55

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

"

"

Fig. 1

Viscosity curves of grain starch and flour in different wheat cultivars"

Fig. 2

Viscosity curves of flour in different wheat cultivars under different treatments"

"

"

[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] HU Wen-Jing, LI Dong-Sheng, YI Xin, ZHANG Chun-Mei, ZHANG Yong. Molecular mapping and validation of quantitative trait loci for spike-related traits and plant height in wheat [J]. Acta Agronomica Sinica, 2022, 48(6): 1346-1356.
[2] GUO Xing-Yu, LIU Peng-Zhao, WANG Rui, WANG Xiao-Li, LI Jun. Response of winter wheat yield, nitrogen use efficiency and soil nitrogen balance to rainfall types and nitrogen application rate in dryland [J]. Acta Agronomica Sinica, 2022, 48(5): 1262-1272.
[3] LEI Xin-Hui, WAN Chen-Xi, TAO Jin-Cai, LENG Jia-Jun, WU Yi-Xin, WANG Jia-Le, WANG Peng-Ke, YANG Qing-Hua, FENG Bai-Li, GAO Jin-Feng. Effects of soaking seeds with MT and EBR on germination and seedling growth in buckwheat under salt stress [J]. Acta Agronomica Sinica, 2022, 48(5): 1210-1221.
[4] FU Mei-Yu, XIONG Hong-Chun, ZHOU Chun-Yun, GUO Hui-Jun, XIE Yong-Dun, ZHAO Lin-Shu, GU Jia-Yu, ZHAO Shi-Rong, DING Yu-Ping, XU Yan-Hao, LIU Lu-Xiang. Genetic analysis of wheat dwarf mutant je0098 and molecular mapping of dwarfing gene [J]. Acta Agronomica Sinica, 2022, 48(3): 580-589.
[5] FENG Jian-Chao, XU Bei-Ming, JIANG Xue-Li, HU Hai-Zhou, MA Ying, WANG Chen-Yang, WANG Yong-Hua, MA Dong-Yun. Distribution of phenolic compounds and antioxidant activities in layered grinding wheat flour and the regulation effect of nitrogen fertilizer application [J]. Acta Agronomica Sinica, 2022, 48(3): 704-715.
[6] LIU Yun-Jing, ZHENG Fei-Na, ZHANG Xiu, CHU Jin-Peng, YU Hai-Tao, DAI Xing-Long, HE Ming-Rong. Effects of wide range sowing on grain yield, quality, and nitrogen use of strong gluten wheat [J]. Acta Agronomica Sinica, 2022, 48(3): 716-725.
[7] YAN Yan, ZHANG Yu-Shi, LIU Chu-Rong, REN Dan-Yang, LIU Hong-Run, LIU Xue-Qing, ZHANG Ming-Cai, LI Zhao-Hu. Variety matching and resource use efficiency of the winter wheat-summer maize “double late” cropping system [J]. Acta Agronomica Sinica, 2022, 48(2): 423-436.
[8] WANG Yang-Yang, HE Li, REN De-Chao, DUAN Jian-Zhao, HU Xin, LIU Wan-Dai, GU Tian-Cai, WANG Yong-Hua, FENG Wei. Evaluations of winter wheat late frost damage under different water based on principal component-cluster analysis [J]. Acta Agronomica Sinica, 2022, 48(2): 448-462.
[9] CHEN Xin-Yi, SONG Yu-Hang, ZHANG Meng-Han, LI Xiao-Yan, LI Hua, WANG Yue-Xia, QI Xue-Li. Effects of water deficit on physiology and biochemistry of seedlings of different wheat varieties and the alleviation effect of exogenous application of 5-aminolevulinic acid [J]. Acta Agronomica Sinica, 2022, 48(2): 478-487.
[10] XU Long-Long, YIN Wen, HU Fa-Long, FAN Hong, FAN Zhi-Long, ZHAO Cai, YU Ai-Zhong, CHAI Qiang. Effect of water and nitrogen reduction on main photosynthetic physiological parameters of film-mulched maize no-tillage rotation wheat [J]. Acta Agronomica Sinica, 2022, 48(2): 437-447.
[11] MA Bo-Wen, LI Qing, CAI Jian, ZHOU Qin, HUANG Mei, DAI Ting-Bo, WANG Xiao, JIANG Dong. Physiological mechanisms of pre-anthesis waterlogging priming on waterlogging stress tolerance under post-anthesis in wheat [J]. Acta Agronomica Sinica, 2022, 48(1): 151-164.
[12] MENG Ying, XING Lei-Lei, CAO Xiao-Hong, GUO Guang-Yan, CHAI Jian-Fang, BEI Cai-Li. Cloning of Ta4CL1 and its function in promoting plant growth and lignin deposition in transgenic Arabidopsis plants [J]. Acta Agronomica Sinica, 2022, 48(1): 63-75.
[13] WEI Yi-Hao, YU Mei-Qin, ZHANG Xiao-Jiao, WANG Lu-Lu, ZHANG Zhi-Yong, MA Xin-Ming, LI Hui-Qing, WANG Xiao-Chun. Alternative splicing analysis of wheat glutamine synthase genes [J]. Acta Agronomica Sinica, 2022, 48(1): 40-47.
[14] LI Ling-Hong, ZHANG Zhe, CHEN Yong-Ming, YOU Ming-Shan, NI Zhong-Fu, XING Jie-Wen. Transcriptome profiling of glossy1 mutant with glossy glume in common wheat (Triticum aestivum L.) [J]. Acta Agronomica Sinica, 2022, 48(1): 48-62.
[15] LUO Jiang-Tao, ZHENG Jian-Min, PU Zong-Jun, FAN Chao-Lan, LIU Deng-Cai, HAO Ming. Chromosome transmission in hybrids between tetraploid and hexaploid wheat [J]. Acta Agronomica Sinica, 2021, 47(8): 1427-1436.
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!
Add: No. 80 Xueyuan South Rd, Beijing 100081, P. R. China E-mail: zwxb301@caas.cn
Supported by Beijing Magtech Co.Ltd