脂类和颗粒结合蛋白对小麦A、B淀粉理化性质的影响  

Effects of Lipids and Granule Associated Proteins on Physiochemical Properties of A,B Wheat Starches

作　　者：吴桂玲[1] 李文浩[1] 刘立品[1] 张伟[1] 张国权[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《中国粮油学报》2016年第8期17-23,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金项目(31301557);国家现代小麦产业技术体系建设专项(MATS)

摘　　要：淀粉颗粒中的脂类和颗粒结合蛋白对其理化和结构性质存在一定影响,研究了小麦A、B淀粉经脱脂、脱蛋白处理后其化学组成、颗粒形态、糊特性等性质。结果表明:脱脂处理对小麦A、B淀粉的晶体类型、溶解度、膨胀度、起始温度、峰值温度、终值温度、热焓值、峰值黏度、谷黏度、衰减值、最终黏度、峰值时间、成糊温度均无显著性影响,相对结晶度降低。脱蛋白处理使小麦淀粉溶解度和膨胀度随温度的增长趋势显著增加,相对结晶度、起始温度、峰值温度、终值温度、峰值黏度、衰减值、回生值显著增大,谷黏度和峰值时间显著降低,对晶体类型、热焓值无显著影响。脱蛋白处理对小麦A、B淀粉理化性质的影响显著高于脱脂处理。Lipids and granule associated proteins within starch granules have a certain effect on its physiochemi- cal and structural properties. Chemical composition, particle morphology and paste properties, etc. of defat and depro- tein treated A - , B - wheat starch were studied in the paper. The results showed that the defat treatment of A - , B - wheat starch had no significant effects on crystal type, solubility, swelling power, initial temperature, peak tempera- ture, final temperature, enthalpy, peak viscosity, grain viscosity, pad value, final viscosity, peak time and pasting tem- perature, and the relative crystallinity was decreased. Solubility and swelling capacity of the deprotein treated wheat starches were significantly increased along with growth trend of temperature, relative crystallinity, onset temperature, peak temperature, final temperature, peak viscosity, pad value and setback value were significantly increased, grain viscosity and peak time were significantly decreased, no significant effect was found on crystal type and enthalpy. Effects of deprotein treatment on physiochemical properties of A - , B - wheat starch were significantly higher that of defat treatment.

关 键 词：A淀粉 B淀粉 脱脂处理 脱蛋白处理 理化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]