小麦淀粉品质的研究  

A Study on Wheat Starch Quality

作　　者：秦中庆[1] 王美芳[1] 薛英杰[1] 高新楼[1] 

机构地区：[1]郑州市农林科学研究所,河南郑州450005

出　　处：《粮食与饲料工业》2001年第11期6-8,共3页Cereal & Feed Industry

基　　金：河南省科技攻关项目的部分内容

摘　　要：测定了河南省 2 2个小麦品种 (样品 )的籽粒蛋白质、淀粉与直链淀粉含量 ,并采用快速粘度分析 (RVA)测定了这些品种的面粉糊化特性。参照国内外研究结果综合鉴评认为 :在供试的小麦品种中 ,温 6 (稻茬 )、豫麦 4 7、郑农7号、豫麦 5 2、百农 6 4、周麦 12等具有适于制作优质面条的淀粉品质 ;同时观察到同一品种在不同种植条件下 ,其蛋白质含量、直链淀粉含量和淀粉品质有很大差异。The contents of protein, starch and mylose in twenty two kinds of wheat produced in Henan province were determined. And the flour gelatilization characteristics of these varieties of wheat were also tested via RVA. The research results showed that six varieties of wheat had starch properties suitable for making high-quality noodles. Meanwhile, it was found that significant differences exist in the contents of protein, amylose and amylopetin as well as starch quality of the same wheat under different planting conditions. Therefore it is important to select suitable planting areas and cultivation techniques for high-quality wheat.

关 键 词：小麦 品种 淀粉品质 直链淀粉 面条小麦 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]