不同生态环境对四川小麦品种(系)籽粒淀粉含量及理化特性的影响
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摘要
为了明确不同生态点对不同小麦品种籽粒淀粉含量及理化特性的影响,对四川省27个小麦品种(系)在四个生态点(温江、西昌、崇州、仁寿)3年的籽粒淀粉总含量、直链/支链淀粉比例(直/支比)以及小麦淀粉糊化温度等参数进行了分析。结果表明,同一个生态点的小麦淀粉品质指标在不同年份间没有显著差异;同一性状在不同生态点间存在一定的差异,仁寿地区的小麦淀粉直/支比和直链淀粉含量显著高于其他三个生态点,总淀粉含量显著高于崇州点;仁寿和崇州地区的小麦淀粉糊化初始温度显著高于其他两个生态点,且仁寿地区的小麦淀粉糊化峰值温度和结束温度均显著高于温江地区。淀粉组成对淀粉的糊化特性有一定影响,且总淀粉含量、直链淀粉含量、直/支比与淀粉的糊化特性之间均存在显著正相关关系。不同气象因子对小麦淀粉不同品质指标影响程度不同,其中,降雨量、温度和光照时间对大多数淀粉品质指标有显著影响。
In order to clarify the effects of different ecological zones and varieties on starch content and physicochemical properties of wheat grains,27 wheat varieties(lines)in Sichuan Province were selected to study the total starch content,amylose/amylopectin ratio and temperature of starch gelatinization of wheat grains in four ecological zones(Wenjiang,Xichang,Chongzhou and Renshou)within three years.The results showed that there was no significant difference in quality-related traits of starch among different years within the same ecological zone,but there were some differences for the same trait among different ecological zones.The amylose/amylopectin ratio and amylose content of wheat starch at Renshou were significantly higher than those at the other three ecological zones,and the total starch content was significantly higher than that at Chongzhou.The initial temperature of wheat starch gelatinization at Renshou and Chongzhou was significantly higher than that at the other two ecological sites,and the peak temperature and the end temperature of wheat starch gelatinization at Renshou were both significantly higher than those at Wenjiang.The starch composition had a certain influence on the gelatinization characteristics of starch,and there was a significant positive corre-lation between the total starch content,amylose content,amylose/amylopectin ratio and the gelatinization characteristics of starch.Different meteorological factors have different effects on different starch quality traits of wheat,among which rainfall,temperature and sunshine time have significant effects on most of the starch quality traits.
In order to clarify the effects of different ecological zones and varieties on starch content and physicochemical properties of wheat grains,27 wheat varieties(lines)in Sichuan Province were selected to study the total starch content,amylose/amylopectin ratio and temperature of starch gelatinization of wheat grains in four ecological zones(Wenjiang,Xichang,Chongzhou and Renshou)within three years.The results showed that there was no significant difference in quality-related traits of starch among different years within the same ecological zone,but there were some differences for the same trait among different ecological zones.The amylose/amylopectin ratio and amylose content of wheat starch at Renshou were significantly higher than those at the other three ecological zones,and the total starch content was significantly higher than that at Chongzhou.The initial temperature of wheat starch gelatinization at Renshou and Chongzhou was significantly higher than that at the other two ecological sites,and the peak temperature and the end temperature of wheat starch gelatinization at Renshou were both significantly higher than those at Wenjiang.The starch composition had a certain influence on the gelatinization characteristics of starch,and there was a significant positive corre-lation between the total starch content,amylose content,amylose/amylopectin ratio and the gelatinization characteristics of starch.Different meteorological factors have different effects on different starch quality traits of wheat,among which rainfall,temperature and sunshine time have significant effects on most of the starch quality traits.
引文
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[23]MUNCK L,REXEN F,PEDERSEN L H.Cereal starches within the european community-agricultural production,dry and wet milling and potential use in industry[J].Starch/St8rke,1988,40(3):81.
[24]EKE J,ACHINEWHU S C,SANNI L,et al.Seasonal variations in the chemical and functional properties of starches from local and improved cassava varieties in high rainfall region of Nigeria[J].Journal of Food Agriculture&Environment,2007,5(34):36.
[25]CHUNG O K,OHM J B,LOOKHART G L,et al.Quality characteristics of hard winter and spring wheats grown under an over-wintering condition[J].Journal of Cereal Science,2003,37(1):99.
[26]袁美兰,鲁战会,程永强,等.不同植物来源淀粉之间的理化性质的比较[J].食品科学,2009,30(1):129.YUAN M L,LU Z H,CHENG Y Q,et al.Comparion study on physico-chemical properties of various starches from different botanical sources[J].Food Science,2009,30(1):129.
[27]马冬云,郭天财,王晨阳,等.不同麦区小麦品种子粒淀粉糊化特性分析[J].华北农学报,2004,19(4):59.MA D Y,GUO T C,WANG C Y,et al.Investigation on starch pasting properties of winter wheat in different sites[J].Acta Agriculturae Boreali-Sinica,2004,19(4):59.
[28]阎俊,张勇,何中虎.小麦品种糊化特性研究[J].中国农业科学,2001,34(1):13.YAN J,ZHANG Y,HE Z H.Investigation on paste property of Chinese wheat[J].Scientia Agricultura Sinica,2001,34(1):13.
[29]刘建军,何中虎,杨金,等.小麦品种淀粉特性变异及其与面条品质关系的研究[J].中国农业科学,2003,36(1):7.LIU J J,HE Z H,YANG J,et al.Variation of starch properties in wheat cultivars and their relationship with dry white Chinese noodle quality[J].Scientia Agricultura Sinica,2003,36(1):7.
[30]乔玉强,马传喜,黄正来,等.小麦糊化特性参数稳定性分析及其与其它品质性状关系的研究[J].激光生物学报,2008,17(5):589.QIAO Y Q,MA C X,HUANG Z L,et al.Stability analysis on rva and relationship with major quality traits in common wheat[J].Acta Laser Biology Sinica,2008,17(5):589.
[31]马申嫣,范大明,王丽云,等.大米淀粉制备工艺对其糊化特性和粒度分布的影响[J].食品与生物技术学报,2012,31(11):118.MA S Y,FAN D M,WANG L Y,et al.Impact of isolation process on pasting properties and particle size distribution of rice starch[J].Journal of Food Science and Biotechnology,2012,31(11):118.
[32]付奎,王晓曦,马森,等.不同机械处理方式对小麦粉损伤淀粉含量及其糊化特性的影响[J].粮食与饲料工业,2014,12(4):13.FU K,WANG X X,MA S,et al.Effects of different mechanical treatments on starch content and gelatinization characteristics of wheat flour[J].Cereal&Feed Industry,2014,12(4):13.
[33]DARYL B.LUND.Influence of time,temperature,moisture,ingredients,and processing conditions on starch gelatinization[J].Critical Reviews in Food Science and Nutrition,1984,20(4):273.
[34]CHEN X L,SHI Q N.Research on gelatinization process of starch[J].Advanced Materials Research,2013,743:223.
[35]张艳霞,丁艳峰,李刚华,等.直链淀粉含量不同的稻米淀粉结构、糊化特性研究[J].作物学报,2007,33(7):1204.ZHANG Y X,DING Y F,LI G H,et al.Starch structure and paste property of rice with different amylose content[J].Acta Agronomica Sinica,2007,33(7):1204.
[36]PARAD A,AGUILERA J M.In vitro digestibility and glycemic response of potato starch is related to granule size and degree of gelatinization[J].Journal of Food Science,2009,74(1):E34.
[2]SHIBANUMA K,HIZUKURI S,et al.Molecular structures of some wheat starches[J].Carbohydrate Polymers,1994,25(2):114.
[3]TOYOKAWA H,RUBENTHALER G L,POWERS J R,et al.Japanese noodle qualities.II.Starch components[J].Cereal Chemistry,1989,66(5):388.
[4]宋健民,刘爱峰,李豪圣,等.小麦籽粒淀粉理化特性与面条品质关系研究[J].中国农业科学,2008,41(1):272.SONG J M,LIU A F,LI H S,et al.Relationship between starch physiochemical properties of wheat grain and noodle qualit[J].Scientia Agricultura Sinica,2008,41(1):272.
[5]GRAUSGRUBER H,OBERFORSTER M,WERTEKER M,et al.Stability of quality traits in Austrian-grown winter wheats[J].Field Crops Research,2000,66(3):259.
[6]赵广才.中国小麦种植区域的生态特点[J].麦类作物学报,2010,30(4):685.ZHAO G C.Ecology characteristics of Chinese wheat planting region[J].Journal of Triticeae Crops,2010,30(4):685.
[7]HU X X,ZHOU G Y,WU L N,et al.Variation of wheat quality in main wheat-producing regions in China[J].Acta Agronomica Sinica,2009,35(6):1169.
[8]LEI Z S,WU Z Q,TIAN Y F,et al.Effects of environmental variations to main quality characters of the strong gluten wheat[J].Acta Agriculturae Boreali-sinica,2005,20(3):2.
[9]YIN C H,QUAN Z L,WANG T,et al.The quality condition of the wheat from the area in china at 33°north latitudes in2008[J].Journal of Henan University of Technology,2009,5(30):64.
[10]姚大年,李保云,梁荣奇,等.基因型和环境对小麦品种淀粉性状及面条品质的影响[J].中国农业大学学报,2000,5(1):66.YAO D N,LI B Y,LIANG R Q,et al.Effects of wheat genotypes and environments to starch properties and noodle quality[J].Journal of China Agricultural University,2000,5(1):66.
[11]JUNKO M,TAKESHI Y,KAORU K,et al.Effects of environmental temperature on structure and gelatinization properties of wheat starch[J].Cereal Chemistry,2003,80(4):477.
[12]汤永禄,李朝苏,吴春,等.四川盆地弱光照生态区小麦超高产技术途径分析[J].麦类作物学报,2012,33(1):52.TANG Y L,LI C S,WU C,et al.Analysis on the technical measures for super high yield of wheat(9t·hm-2)in sichuan basin with weak light[J].Journal of Triticeae Crops,2013,33(1):52.
[13]戴双,程敦公,李豪圣,等.小麦直、支链淀粉和总淀粉含量的比色快速测定研究[J].麦类作物学报,2008,28(3):442.DAI S,CHENG D G,LI H S,et al.Simultaneous and rapid spectrophotometric determination of amylose,amylopectin,and total starch in wheat grain[J].Journal of Triticeae Crops,2008,28(3):442.
[14]NIKOLA H,NOVICA M,VESELINKA D,et al.Genotype by environment interactions in wheat quality breeding programs in southeast Europe[J].Euphytica,2010,174(3):19.
[15]QIAO Y Q,MA C X,HUANG Z L,et al.The effects of genotype,environment and their interaction on wheat quality[J].Journal of Nuclear Agricultural Sciences,2008,22(5):705.
[16]MORRIS C F,SHACKLEY B J,KING G E,et al.Genotypic and environmental variation for flour swelling volume in wheat[J].Cereal Chemistry Journal,1997,74(1):19.
[17]HUANG S,MOSS R,BEST J,et al.Objective methods for the quality assessment of northern style Chinese steamed bread[J].Journal of Cereal Science,1995,21:52.
[18]MLADENOV N,HRISTOV N,DJURIC V,et al.Cultivar by environment interactions for wheat quality traits in semiarid conditions[J].Cereal Chemistry,2001,78(3):365.
[19]BARAK S,MUDGIL D,KHATKAR B S.Effect of compositional variation of gluten proteins and rheological characteristics of wheat flour on the textural quality of white salted noodles[J].International Journal of Food Properties,2014,17(4):735.
[20]朱传合,明永华,杜金华.用糯玉米制作速冻汤圆的可行性研究[J].粮油食品科技,2001,26(2):26.ZHU C H,MING Y H,DU J H.Feasibility study of making quick frozen tangyuan from glutinous corn[J].Science and Technology of Cereals,Oils and Foods,2001,26(2):26.
[21]王中荣,刘雄.高直链淀粉性质及应用研究[J].粮食与油脂,2005(11):12.WANG Z R,LIU X.Study on properties and application of high amylose starch[J].Cereals&Oils,2005(11):12.
[22]王世耆,曹永华,蔡泳慈.北京地区冬小麦产量和气象要素的统计学分析[J].中国农业科学,1979,12(1):17.WANG S Q,CAO Y H,CAI Y C.Winter wheat production in Peking district and the statistical analysis of its meteorological factor[J].Scientia Agricultura Sinica,1979,12(1):17.
[23]MUNCK L,REXEN F,PEDERSEN L H.Cereal starches within the european community-agricultural production,dry and wet milling and potential use in industry[J].Starch/St8rke,1988,40(3):81.
[24]EKE J,ACHINEWHU S C,SANNI L,et al.Seasonal variations in the chemical and functional properties of starches from local and improved cassava varieties in high rainfall region of Nigeria[J].Journal of Food Agriculture&Environment,2007,5(34):36.
[25]CHUNG O K,OHM J B,LOOKHART G L,et al.Quality characteristics of hard winter and spring wheats grown under an over-wintering condition[J].Journal of Cereal Science,2003,37(1):99.
[26]袁美兰,鲁战会,程永强,等.不同植物来源淀粉之间的理化性质的比较[J].食品科学,2009,30(1):129.YUAN M L,LU Z H,CHENG Y Q,et al.Comparion study on physico-chemical properties of various starches from different botanical sources[J].Food Science,2009,30(1):129.
[27]马冬云,郭天财,王晨阳,等.不同麦区小麦品种子粒淀粉糊化特性分析[J].华北农学报,2004,19(4):59.MA D Y,GUO T C,WANG C Y,et al.Investigation on starch pasting properties of winter wheat in different sites[J].Acta Agriculturae Boreali-Sinica,2004,19(4):59.
[28]阎俊,张勇,何中虎.小麦品种糊化特性研究[J].中国农业科学,2001,34(1):13.YAN J,ZHANG Y,HE Z H.Investigation on paste property of Chinese wheat[J].Scientia Agricultura Sinica,2001,34(1):13.
[29]刘建军,何中虎,杨金,等.小麦品种淀粉特性变异及其与面条品质关系的研究[J].中国农业科学,2003,36(1):7.LIU J J,HE Z H,YANG J,et al.Variation of starch properties in wheat cultivars and their relationship with dry white Chinese noodle quality[J].Scientia Agricultura Sinica,2003,36(1):7.
[30]乔玉强,马传喜,黄正来,等.小麦糊化特性参数稳定性分析及其与其它品质性状关系的研究[J].激光生物学报,2008,17(5):589.QIAO Y Q,MA C X,HUANG Z L,et al.Stability analysis on rva and relationship with major quality traits in common wheat[J].Acta Laser Biology Sinica,2008,17(5):589.
[31]马申嫣,范大明,王丽云,等.大米淀粉制备工艺对其糊化特性和粒度分布的影响[J].食品与生物技术学报,2012,31(11):118.MA S Y,FAN D M,WANG L Y,et al.Impact of isolation process on pasting properties and particle size distribution of rice starch[J].Journal of Food Science and Biotechnology,2012,31(11):118.
[32]付奎,王晓曦,马森,等.不同机械处理方式对小麦粉损伤淀粉含量及其糊化特性的影响[J].粮食与饲料工业,2014,12(4):13.FU K,WANG X X,MA S,et al.Effects of different mechanical treatments on starch content and gelatinization characteristics of wheat flour[J].Cereal&Feed Industry,2014,12(4):13.
[33]DARYL B.LUND.Influence of time,temperature,moisture,ingredients,and processing conditions on starch gelatinization[J].Critical Reviews in Food Science and Nutrition,1984,20(4):273.
[34]CHEN X L,SHI Q N.Research on gelatinization process of starch[J].Advanced Materials Research,2013,743:223.
[35]张艳霞,丁艳峰,李刚华,等.直链淀粉含量不同的稻米淀粉结构、糊化特性研究[J].作物学报,2007,33(7):1204.ZHANG Y X,DING Y F,LI G H,et al.Starch structure and paste property of rice with different amylose content[J].Acta Agronomica Sinica,2007,33(7):1204.
[36]PARAD A,AGUILERA J M.In vitro digestibility and glycemic response of potato starch is related to granule size and degree of gelatinization[J].Journal of Food Science,2009,74(1):E34.