糯小麦与非糯小麦面粉糊化特性的比较  

Comparison of gelatinization properties of waxy wheat and common wheat

作　　者：张钟秀[1] 黄海云[1] 尤明山[1] 李保云[1] 刘广田[1] 

机构地区：[1]农业部作物基因组学与遗传改良重点开放实验室北京市作物遗传改良重点实验室作物杂种优势研究与利用教育部重点实验室中国农业大学,北京100193

出　　处：《粮油食品科技》2011年第2期6-8,共3页Science and Technology of Cereals,Oils and Foods

基　　金：国家自然科学基金(30771340);"863"课题(2006AA10Z186;2006BAD01A02-03和2006AA10Z1C4);"973"课题(No.2009CB118300)

摘　　要：淀粉是小麦籽粒的重要组成部分,约占小麦粒重的70%～75%。淀粉糊化特性的不同是区分小麦类型、判断小麦淀粉品质特性的重要依据。实验以农大糯麦1号、糯227等5个糯麦品种及非糯小麦品种京411为材料,利用RVA测试其糊化特性,结果表明,糯麦与非糯小麦在峰值黏度、峰值时间、糊化温度等糊化特性参数上存在显著差异,而峰值黏度与小麦的糯性与否无关。Starch is an important composition of wheat kernel,and its weight accounts for about 70~75% of grain weight.The quality of wheat starch can be judged by starch gelatinization properties.Five kinds of waxy wheat flour and the common wheat flour were tested for gelatinization property by RVA test.The result showed that significant differences were found among them including peak value of viscosity,time,and temperature.

关 键 词：糯麦 淀粉糊化特性 RVA测试 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]