表观直链淀粉含量对小麦淀粉凝胶流变特性影响的研究  

Reseach on Effects of Apparent Amylose Content on Rheological Properties of Wheat Starch Gelatins

作　　者：朱帆[1] 徐广文[1] 丁文平[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《食品科学》2008年第2期43-47,共5页Food Science

基　　金：中荷国际合作项目(2005CA022)

摘　　要：探讨表观直链淀粉在小麦淀粉凝胶的流变学特性中的作用,寻找表观直链淀粉含量与流变特性参数间的相关性。运用动态流变仪对9种不同品种小麦淀粉的糊化和短期回生进行分析,找出流变特性参数,并运用SPSS分析其相关性。在表观直链淀粉含量相差较大的情况下,结合糯小麦淀粉来考察,直链淀粉对于升温、降温、时间扫描和频率扫描等过程的流变特性有着重要的影响;当直链含量相差较小时,在8个普通小麦品种间,直链淀粉对与降温过程和凝胶形成强度有着决定性的影响。在整个短期回生过程中,表观直链淀粉含量直接决定凝胶的流变特性,但是在表征流变特性上有一定的局限性。The effetcs of amylose on the rheological properties of wheat starch gelatins were studied, correlations between apparent amylose content（AM） and parameters of rheology was determined. Advanced rheology was used to study the gelatinisation and short term retrogradafion of starches from 9 different wheat species. SPSS was used to correlate the theological parameters and AM. With the significant difference of AM including the waxy species, amylose is very determinable to the theological behaviors of heating, cooling, processing time and frequency scanning; but with much less difference of AM excluding the waxy one. Amylose has little to do with the rheological behaviors other than the cooling and the strength of the gelatins. During the short time retrogradation, AM is strong only to a certain degree, correlated with the rheological properties of wheat starch gelatin.

关 键 词：小麦淀粉 流变 表观直链淀粉含量 凝胶 

分 类 号：TS201.7[轻工技术与工程—食品科学]