糯小麦淀粉结构特征和理化品质研究  

Study on Starch Structure and Physicochemical Quality of Waxy Wheat

作　　者：刘健[1] 文莉 张晓祥[1] 李曼[1] 刘大同[1] 寿路路[1] 江伟[1] 张晓[1] LIU Jian;WEN Li;ZHANG Xiaoxiang;LI Man;LIU Datong;SHOU Lulu;JIANG Wei;ZHANG Xiao(Lixiahe Institute of Agriculture Sciences/Key Laboratory of Wheat Biology and Genetic Improvement for Low&Middle Yangtze Valley,Ministry of Agriculture and Rural Affairs,Yangzhou,Jiangsu 225007)

机构地区：[1]江苏里下河地区农业科学研究所/农业农村部长江中下游小麦生物学与遗传育种重点实验室,江苏扬州225007

出　　处：《核农学报》2023年第10期2019-2027,共9页Journal of Nuclear Agricultural Sciences

基　　金：扬州市重点研发计划(现代农业)项目(YZ2022049);江苏省农业科技自主创新资金(CX(21)3102);国家小麦产业技术体系项目(CARS-03-8);江苏省农业科学院探索性颠覆性项目(ZX(21)1233)。

摘　　要：为解析糯小麦淀粉结构特征和理化品质,以4个糯小麦为试验材料,3个不同筋力的非糯小麦为对照,测定其淀粉组分及含量、X射线衍射特性、结晶度、粒度分布、链长分布和热力学特性。结果表明,糯小麦的总淀粉、直链淀粉含量分别为66.04%~67.84%、0.07%~1.73%,显著低于非糯小麦,而支链淀粉含量则相反。糯小麦A型淀粉颗粒的表面积比、体积比和数量比分别为26.17%~35.16%、52.45%~62.89%、2.11%~3.19%,显著低于非糯小麦;B型淀粉除数量比外,表面积比和体积比都显著高于非糯小麦;C型淀粉的表面积比、体积比和数量比均显著高于非糯小麦,其中中科糯麦1号的C型淀粉数量比和表面积比最高。X射线衍射图表明,衍射角2θ在15°、17°、18°、23°附近出现了较强的波谱峰,在20°处非糯小麦有较弱波谱峰,但糯小麦几乎没有。糯小麦结晶度在25.16%~26.78%之间,显著高于非糯小麦,其中中科糯麦1号结晶度最高。糯小麦与非糯小麦在链长分布上整体无显著差异,除扬糯麦1号外,糯小麦较长的B3链和平均链长略高于非糯小麦。糯小麦的起始温度、峰值温度、终止温度、热焓值分别为58.62~59.14℃、63.47~64.93℃、70.69~71.84℃、10.13~11.51 J·g^(-1),其中峰值温度、终止温度显著高于非糯小麦,起始温度与非糯小麦间无显著差异;除扬麦13外,糯小麦热焓值高于非糯小麦。综上所述,糯小麦直链淀粉含量较低,C型淀粉颗粒比例、淀粉结晶度、淀粉热力学峰值温度和终止温度较高。本研究结果为糯小麦用于小麦品质改良提供了理论基础。To investigate the structural and physicochemical properties of starch in waxy wheat,the starch composition content,X-ray diffraction(XRD)characteristics,crystallinity,granule size distribution,chain length distribution and thermodynamic characteristics of starches of four waxy wheat varieties and three nonwaxy wheat varieties with different gluten content were analyzed.The results showed that the total starch and amylose contents of waxy wheat were 66.04%-67.84%and 0.07%-1.73%,respectively,which were significantly lower than those of non-waxy wheat,while the amylopectin content was on the contrary.The surface area ratio,volume ratio and quantity ratio of A-type starch granules in waxy wheat were 26.17%-35.16%,52.45%-62.89%and 2.11%-3.19%,respectively.Except for the quantity ratio,the surface area ratio and volume ratio of B-type starch in waxy wheat were significantly higher than those in non-waxy wheat,while the number of C-type starch in waxy wheat were all significantly higher,and the surface area ratio and volume ratio of Zhongkenuomai 1 were the highest.Spectral peaks were shown at diffraction angle 2θat 15°,17°,18°and 23°,while a weak spectral peak appeared at 20°only in non-waxy wheat.The degree of crystallinity of waxy wheat ranged from 25.16%to 26.78%,which was significantly higher than that of non-waxy wheat,and the degree of crystallinity of Zhongkenuomai 1 was the highest.No significant difference in the distribution of chain length between waxy wheat and non-waxy wheat was detected.Except for Yangnuomai1,B3 chain and average chain length of waxy wheat were slightly higher than those of non-waxy wheat.The onset temperature(To),peak temperature(Tp),conclusion temperature(Tc)and enthalpy of gelatinization(ΔH)in waxy wheat were 58.62-59.14℃,63.47-64.93℃,70.69-71.84℃and 10.13-11.51 J·g^(-1),respectively.The Tp and Tc of waxy wheat were significantly higher than those of non-waxy wheat,but there was no significant difference in the To.Except for Yangmai 13,the enthalpy value of waxy wheat is

关 键 词：糯小麦 非糯小麦 淀粉 育种 品质改良 

分 类 号：S512.1[农业科学—作物学]