糯小麦“山农糯麦1号”籽粒及淀粉品质分析  

Quality Characteristics of Garin and Starch of Waxy Wheat “Shannong nuomai 1”

作　　者：于海霞[1] 彭莉 孙明涛 杨明 邓志英[1] 田纪春[1,4] YU Hai-xia;PENG Li;SUN Ming-tao;YANG Ming;DENG Zhi-ying;TIAN Ji-chun(Shandong Agricultural University/National Key Laboratory of Wheat Improvement,Tai’an,Shandong 271018,China;Shandong Tianze Taitian Seed Technology Co.,Ltd,Tai’an,Shandong 271000,China;Heze Bureau of Agriculture and Rural Affairs,Heze,Shandong 274000,China;Shandong Huatian Agricultural Technology Co.,Ltd,Tai’an,Shandong 271000,China)

机构地区：[1]山东农业大学小麦育种全国重点实验室,山东泰安271018 [2]山东天泽泰田种业科技有限公司,山东泰安271000 [3]山东省菏泽市农业农村局,山东菏泽274000 [4]山东华田农业科技有限公司,山东泰安271000

出　　处：《粮油食品科技》2024年第2期100-105,共6页Science and Technology of Cereals,Oils and Foods

基　　金：山东省自然科学基金面上项目(ZR2020MC093);泰安市农业良种工程(2022NYLZ06);山东省农业良种工程(2022LZGCQY002)。

摘　　要：为更好地了解糯小麦的品种特性,以山东省第一个审定的高产糯小麦“山农糯麦1号”为材料,研究其籽粒和淀粉特性。结果发现:该品种几乎不含直链淀粉(仅0.1%),较普通小麦具有较高的蛋白质含量(16.4%)和面粉白度(81.2%)。扫描电镜观察淀粉粒度分布不均匀,A型淀粉颗粒较多。快速粘度分析(RVA)测定表明淀粉具有较低的糊化温度,较短的糊化时间,较低的峰值黏度、最终粘度和回生值。加工时面团吸水率明显较高,形成时间大于稳定时间。这些结果将为山农糯麦1号适于用作配粉和加工食品提供参考依据。Waxy wheat is the new variety for special purposes first proposed by Ministry of Agriculture and Rural Affairs of the People's Republic of China in 2017.In order to better understand the characteristics of waxy wheat,we have studied the grain and starch characteristics of Shannong nuomai 1,which was the first high-yield waxy wheat approved by Shandong Province.The results showed this variety hardly contained any amylose(only 0.158%),but had the high protein content(16.4%) and flour whiteness(81.2%).There were uneven starch particle size distribution with more A-type starch particles using scanning electron microscopy.In terms of pasting properties,a lower gelatinization temperature,shorter gelatinization time,lower peak viscosity,final viscosity when comparing with those of common wheat.The water absorption rate of dough was obviously higher than that of common wheat,and the formation time was longer than stability time.These studies could provide reference and theoretical basis for power blending and processed products with Shannong nuomai1.

关 键 词：糯性小麦 籽粒 淀粉 糊化特性 粉质特性 

分 类 号：TS201.1[轻工技术与工程—食品科学] S-3[轻工技术与工程—食品科学与工程]