抗性淀粉对小麦粉凝胶质构特性的影响  

Effect of Resistant Starch on Gel Textural Properties of Wheat Flour

作　　者：付蕾[1,2] 田纪春[1] 

机构地区：[1]国家作物生物学重点实验室山东农业大学小麦品质育种研究室,泰安271018 [2]山东农业大学化学与材料科学学院,泰安271018

出　　处：《中国粮油学报》2012年第9期40-43,48,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家973专项(2009CB118301);山东农业大学青年科技创新基金(08-23645)

摘　　要：以3种不同筋力小麦粉为原料,研究了抗性淀粉(Resistant Starch,RS)对小麦粉凝胶质构特性的影响。结果表明:抗性淀粉不能形成凝胶,添加5%～20%抗性淀粉的小麦粉配粉可形成凝胶。抗性淀粉RS3和RS2对强筋、中筋和弱筋小麦粉凝胶的影响趋势相同,随着配粉中抗性淀粉的比例逐渐增加,各凝胶的硬度、黏着性和胶着性显著降低,中筋粉的硬度、黏着性和胶着性值最高,弱筋粉次之,强筋粉最低;3种筋力小麦粉及其抗性淀粉配粉的弹性和凝聚性差异很小。In this research, the effect of resistant starch on gel textural properties of wheat flour was investiga- ted. The results show that all the wheat flour and RS - wheat flour mixtures with 5%- 20% RS were able to form gels except resistant starch. The influential tendencies of RS3 on control wheat gels and RS - wheat mixed gels were con- sistent with RS2. The hardness, adhesiveness and gumminess for RS - wheat mixed gels decreased as the RS propor- tion in the gel increasing, and the values for RS - intermediate gluten wheat flour mixed gels were the highest, followed by RS - weak gluten wheat flour gels and then RS - strong gluten wheat flour gels. The springiness and cohesiveness for control wheat flour gels and RS -wheat flour mixed gels were observed to be almost the same.

关 键 词：抗性淀粉 凝胶 小麦粉 质构曲线分析 

分 类 号：S512.1[农业科学—作物学]