小麦淀粉结构、组成、改性对其理化性能及面条品质的影响研究进展
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摘要
淀粉是小麦粉中主要组分,其在结构和组成上的变化会引起小麦淀粉功能特性的改变,进而影响小麦粉面条特性。本文介绍了近年来小麦淀粉在结构、组成、改性上的研究进展,总结了小麦面粉中淀粉在结构和组成上变化对面条品质的影响,为面条专用粉加工和小麦育种提供一定的理论基础。
Starch is the major component of wheat flour.The changes in its structure and composition will inevitably lead to the change of wheat starch functional properties,and then affect the characteristics of wheat flour noodle.In this paper,the research progress of wheat starch in the structure,composition,modification in recent years were introduced.The effects of changes in the structure and composition of starch in wheat flour on the noodle quality were summarized.It would provide the theoretical basis for flour processing and wheat breeding.
Starch is the major component of wheat flour.The changes in its structure and composition will inevitably lead to the change of wheat starch functional properties,and then affect the characteristics of wheat flour noodle.In this paper,the research progress of wheat starch in the structure,composition,modification in recent years were introduced.The effects of changes in the structure and composition of starch in wheat flour on the noodle quality were summarized.It would provide the theoretical basis for flour processing and wheat breeding.
引文
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[11]Zhang K,Lu Q.Physicochemical properties of A-and B-type granules of wheat starch and effects on the quality of wheat-based noodle[J].International Journal of Food Engineering,2017,13(7).
[12]Zhang H,Zhang W,Xu C,et al.Morphological features and physicochemical properties of waxy wheat starch[J].International Journal of Biological Macromolecules,2013,62(11):304-309.
[13]陈佩,张晓,赵冰,等.糯小麦淀粉形态及内部结构的研究[J].食品工业科技,2015,36(1):70-72,76.
[14]Wang S,Wang J,Zhang W,et al.Molecular order and functional properties of starches from three waxy wheat varieties grown in China[J].Food Chemistry,2015,181:43-50.
[15]Mccann T H,Homer S H,iseth S K,et al.High amylose wheat starch increases the resistance to deformation of wheat flour dough[J].Journal of Cereal Science,2018,79:440-448.
[16]Li W,Gao J,Wu G,et al.Physicochemical and structural properties of A-and B-starch isolated from normal and waxy wheat:Effects of lipids removal[J].Food Hydrocolloids,2016,60:364-373.
[17]吴桂玲,李文浩,刘立品,等.脂类和颗粒结合蛋白对小麦A、B淀粉理化性质的影响[J].中国粮油学报,2016,31(8):17-23.
[18]Li W,Wu G,Luo Q,et al.Effects of removal of surface proteins on physicochemical and structural properties of A-and B-starch isolated from normal and waxy wheat[J].Journal of Food Science and Technology,2016,53(6):2673-2685.
[19]Wang S,Luo H,Zhang J,et al.Alkali-induced changes in functional properties and in vitro digestibility of wheat starch:The role of surface proteins and lipids[J].Journal of Agricultural and Food Chemistry,2014,62(16):3636-3643.
[20]吴桂玲,李文浩,郭洪梅,等.脱脂脱蛋白处理对小麦A、B淀粉理化性质的影响[J].现代食品科技,2015,31(10):227-233.
[21]Kaur A,Shevkani K,Katyal M,et al.Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality[J].Journal of Food Science and Technology,2016,53(4):2127-2138.
[22]刘锐,魏益民,邢亚楠,等.小麦淀粉与面条质量关系的研究进展[J].麦类作物学报,2013,33(5):1058-1063.
[23]Huang Y C,Lai H M.Noodle quality affected by different cereal starches[J].Journal of Food Engineering,2010,97(2):135-143.
[24]Zhang S B,Lu Q Y,Yang H,et al.Effects of protein content,glutenin-to-gliadin ratio,amylose content,and starch damage on textural properties of Chinese fresh white noodles[J].Cereal Chemistry,2011,88(3):296-301.
[25]王晓曦,雷宏,曲艺,等.面粉中的淀粉组分对面条蒸煮品质的影响[J].河南工业大学学报:自然科学版,2010,31(2):24-27.
[26]刘爱峰,王灿国,程敦公,等.添加糯小麦粉对小麦粉及其面条品质特性的影响[J].食品科学,2017,38(3):94-100.
[27]刘锐,吴桂玲,张婷,等.糯小麦配粉对小麦粉理化性质及面条品质的影响[J].中国粮油学报,2017,32(9):15-21.
[28]Niu M,Hou G G,Zhao S.Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends[J].Journal of Cereal Science,2017,75:261-268.
[29]赵登登,周文化,杨慧敏.面粉中的淀粉组分与鲜湿面品质的关系[J].食品科技,2013,38(3):142-147.
[30]ubari c'D,Acˇkar-D,Babi c'J,et al.Modification of wheat starch with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures I.Thermophysical and pasting properties[J].Journal of Food Science and Technology,2014,51(10):2616-2623.
[31]Acˇkar-D,Subari c'D,Babi c'J,et al.Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures.II.Chemical and physical properties[J].Journal of Food Science and Technology,2014,51(8):1463-1472.
[32]Kim H S,Huber K C.Impact of A/B-type granule ratio on reactivity,swelling,gelatinization,and pasting properties of modified wheat starch.Part I:Hydroxypropylation[J].Carbohydrate Polymers,2010,80(1):94-104.
[33]熊柳,南冲,孙庆杰,等.酶法修饰抑制小麦淀粉回生工艺优化及机理探讨[J].中国粮油学报,2013,28(1):31-36.
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