小麦籽粒淀粉与面粉的理化特性差异
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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<2μm)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。
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.
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.
引文
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[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
[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
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[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,2007,40:2888-2894Song 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)
[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):12-16Liang 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)
[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,2013,27:56-64Zhang 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,2005,38:865-873Chen D S,Kiribuchi-Otobe C,Xu Z H,Chen X M,Zhou Y,He ZH,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)
[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):227-233Wu 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,2006,20:524-528Xie 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)
[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):29-33Yao 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)
[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
[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):54-58Lu 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 290-301He 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,2007,28:279-282Zhu 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)
[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,2017,50:1582-1593Liu 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
[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
[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
[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
[27]Schirmer M,H?chst?tter 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
[28]Garimella Purna S K,Shi Y C,Guan L,Wilson J D,Graybosch RA.Factors governing pasting properties of waxy wheat flours.Cereal Chem,2015,92:529-535
[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
[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
[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
[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,2017,26:568-573Zhang 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)
[33]Kaur A,Shevakani K,Katyal M,Singh N,Ahlawat A K,Singh AM.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
[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
[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,2007,33:1129-1134Li 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)
[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,2007,33:1240-1245Li 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
[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
[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):10-13Li 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)
[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,2007,40:2888-2894Song 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)
[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):12-16Liang 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)
[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,2013,27:56-64Zhang 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,2005,38:865-873Chen D S,Kiribuchi-Otobe C,Xu Z H,Chen X M,Zhou Y,He ZH,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)
[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):227-233Wu 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,2006,20:524-528Xie 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)
[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):29-33Yao 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)
[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
[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):54-58Lu 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 290-301He 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,2007,28:279-282Zhu 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)
[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,2017,50:1582-1593Liu 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
[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
[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
[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
[27]Schirmer M,H?chst?tter 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
[28]Garimella Purna S K,Shi Y C,Guan L,Wilson J D,Graybosch RA.Factors governing pasting properties of waxy wheat flours.Cereal Chem,2015,92:529-535
[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
[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
[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
[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,2017,26:568-573Zhang 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)
[33]Kaur A,Shevakani K,Katyal M,Singh N,Ahlawat A K,Singh AM.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