四种元麦淀粉粒形态结构与理化性质的比较  

Morphological Structures and Physicochemical Properties of Starch Grain in Four Varieties of Naked Barleys

作　　者：闵晶晶 陈昕钰 王磊磊 吴云飞 余徐润 李波 刘建 熊飞 Min Jingjing;Chen Xinyu;Wang Leilei;Wu Yunfei;Yu Xurun;Li Bo;Liu Jian;Xiong Fei(College of Bioscience and Biotechnology,Yangzhou University,Yangzhou 225000;Jiangsu Yanjiang Institute of Agricultural Sciences,Nantong 226541)

机构地区：[1]扬州大学生物科学与技术学院 [2]江苏沿江地区农业科学研究所

出　　处：《中国粮油学报》2020年第2期42-49,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31571573)

摘　　要：为探明不同品种元麦淀粉粒形态结构与理化性质的差异,以通麦6号、苏裸麦2号、青元麦、黑元麦为实验材料,采用扫描电镜观察、X-射线衍射、傅里叶变换远红外光谱等方法研究了这四类元麦淀粉粒形态特征及其理化性质,结果表明:青元麦,苏裸麦2号和通麦6号淀粉颗粒比较光滑,大小比较均匀,大颗粒多为圆饼形,小颗粒多为圆球形。黑元麦颗粒大小不均匀,差异较大。4类元麦的表观直链淀粉含量不同,其中黑元麦的直链淀粉含量显著高于其他品种;黑元麦和苏裸麦2号的B-型淀粉粒较多,通麦6号和青元麦的A-型淀粉粒较多。黑元麦的淀粉相对结晶度和表层结构有序度最高,溶解度最高、膨胀势最低。在淀粉葡萄糖苷酶水解过程中,青元麦水解程度最高,苏裸麦2号水解程度最低;在猪胰腺α-淀粉酶水解过程中,通麦6号水解程度最高,青元麦最低;在HCl水解过程中,青元麦水解程度最高,黑元麦水解程度最低。In order to find out the difference in the morphological structures and physicochemical properties of starch grain in different hulless barley,Nantong naked barely 6,Jiangsu naked barley 2,Tibetan naked barley and Black naked barley were chosen to investigate the morphological structures and physicochemical properties by the scanning electron microscopy,X-ray diffraction and Fourier transform infrared spectroscopy,etc..The results show that the surface of starch grain from Tibetan naked barley,Jiangsu naked barley 2 and Nantong naked barely 6 were smooth,uniform in particle size.Large particles are mostly round in shape while small particles are mostly spherical.The starch grain from Black naked barley were notably varied in size.Compared with the three naked barleys,Black naked barley had much higher apparent amylose contents.Black naked barley and Jiangsu naked barley 2 had more B-type starch grain while Nantong naked barely 6 and Tibetan naked barley had more A-type starch grain.Black naked barley had highest relative crystallinity,degree of external order and solubility but had lowest swelling power among the four varieties.During the AAG hydrolysis,the degree of hydrolysis was the highest for Tibetan naked barley but the lowest for Jiangsu naked barley 2;In the process of PPA hydrolysis,the degree of hydrolysis were the highest for Nantong naked barely 6 but the lowest for Tibetan naked barley;During the HCl hydrolysis,the degree of hydrolysis was the highest for Tibetan naked barley but the lowest for naked barley.

关 键 词：元麦 淀粉 形态结构 理化性质 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]