不同HMW-GSs组成小麦籽粒淀粉理化特性对面团稳定时间的影响  

Effects of Physicochemical Properties of Wheat(Triticum aestivum L.)Starch with Different HMW-GSs Combinations on Dough Stability

作　　者：牛洪壮 刘洋[1] 李晓萍 韩裕轩 王可可 杨雁 杨千慧 闵东红[1] NIU HongZhuang;LIU Yang;LI XiaoPing;HAN YuXuan;WANG KeKe;YANG Yan;YANG QianHui;MIN DongHong(College of Agronomy,Northwest A&F University/State Key Laboratory of Crop Stress Biology for Arid Areas,Yangling 712100,Shaanxi;Seed Management Station of Xingping City in Shaanxi Province,Xingping 713100,Shaanxi)

机构地区：[1]西北农林科技大学农学院/旱区作物逆境生物学国家重点实验室,陕西杨凌712100 [2]陕西省兴平市种子管理站,陕西兴平713100

出　　处：《中国农业科学》2021年第23期4943-4953,共11页Scientia Agricultura Sinica

基　　金：国家重点研发计划(2016YFD0101802)。

摘　　要：【目的】小麦面团由面筋蛋白形成的细丝包裹淀粉构成。面团的流变学特性影响着食品的加工品质。探究淀粉理化特性对面团流变学特性的影响,为阐明淀粉在面团中的作用提供理论依据。【方法】以12个小麦品种或品系为试验材料,这12个试验材料具有3种高分子量麦谷蛋白亚基(HMW-GSs)组合,新麦26、济麦44、西农615和藁城8901的亚基组合为1、7+8、5+10;西农221、西农979、西农633和西农059的亚基组合为1、7+8、2+12;15(85)2A、14(417)0-0-10、小偃22和周麦18的亚基组合为1、7+9、2+12。从试验材料的面粉中提取淀粉并用扫描电子显微镜观察淀粉粒形态,测定并分析淀粉理化性质(淀粉粒分布、直链淀粉含量、相对结晶度、短程有序度和热特性)和面团混揉特性(形成时间和稳定时间)。【结果】12个材料淀粉颗粒中,大淀粉粒呈不规则的椭圆形,小淀粉粒呈不规则椭圆形或多面体。新麦26、济麦44、藁城8901、西农221、西农979和西农059淀粉粒排列紧密,西农615、西农633、15(85)2A、14(417)0-0-10、小偃22和周麦18的淀粉粒排列较为分散,西农979、15(85)2A、小偃22和周麦18中含有较大直径的A型淀粉粒。A型淀粉粒含量越高,B型淀粉粒含量就会越低,B型淀粉粒与A型淀粉粒含量的比值就会越小。当材料间的直链淀粉含量接近时,那么它们的面团稳定时间也较为接近。12个材料淀粉的X射线衍射图相似,均属于A型晶体结构。淀粉的傅里叶变换红外光谱分析表明,新麦26拥有最高的1045/1022 cm^(-1)值和最低的1022/995 cm^(-1)值;周麦18的1022/995 cm^(-1)值最高,反而1045/1022 cm^(-1)值较低。这表明试验材料较高的1045/1022 cm^(-1)值通常对应较低的1022/995 cm^(-1)值。12个试验材料的淀粉特性不同,其面团稳定时间也有显著差异。新麦26、济麦44、西农221、西农979和西农633具有较长的面团稳定时间,其中,新麦26的面团稳定时�【Objective】Wheat dough is made of starch wrapped around filaments of gluten proteins.The rheological properties of dough have influence on the processing qualities of food.To explore the effect of starch physicochemical properties on the rheological properties of dough can provide a theoretical basis for clarifing the function of starch in dough.【Method】12 wheat varieties or strains were used as experimental materials,and the 12 test materials had three high molecular weight glutenin subunits(HMW-GSs)combinations.The subunits of Xinmai 26,Jimai 44,Xinong 615,and Gaocheng 8901 were 1,7+8,and 5+10;the subunits of Xinong 221,Xinong 979,Xinong 633,and Xinong 059 were 1,7+8,and 2+12;the subunits of 15(85)2A,14(417)0-0-10,Xiaoyan 22,and Zhoumai 18 were 1,7+9,and 2+12.Starch was extracted from the seeds of the test materials and the morphology of starch grains was observed by scanning electron microscope.The physicochemical properties of starch(including starch grain distribution,amylose content,relative crystallinity,short-range order degree,and thermal characteristics)and dough mixograph factors(including formation time and stability time)were determined and analyzed.【Result】For the starch granules of the 12 materials,the large starch granules were irregular oval,while the small starch granules were irregular oval or polyhedron.The starch grains of Xinmai 26,Jimai 44,Gaocheng 8901,Xinong 221,Xinong 979,and Xinong 059 were closely arranged,while the starch grains of Xinong 615,Xinong 633,15(85)2A,14(417)0-0-10,Xiaoyan 22,and Zhoumai 18 were dispersed.Xinong 979,15(85)2A,Xiaoyan 22,and Zhoumai 18 had larger diameter of A-type starch grains.The higher the content of A-type starch grains,the lower the content of B-type starch grains,and the smaller the ratio of B-type starch grains to A-type starch grains.When the amylose content between two materials was similar,their dough stability time was similar.The X-ray diffraction patterns of the starches of the 12 materials are similar and all belong to A-type crysta

关 键 词：小麦面团 淀粉颗粒 淀粉结构 淀粉理化特性 面团稳定时间 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS231[轻工技术与工程—食品科学与工程]