不同面筋蛋白对淀粉糊化特性的影响.docVIP

不同面筋蛋白对小麦淀粉糊化特性陈建省1田纪春1吴澎1，郭启芳1，刘金栋2 （1山东农业大学作物生物学国家重点实验室 2中国农业科学院，北京100081）摘要：【目的】研究面筋蛋白对淀粉糊化特性影响的规律，为及小麦品质改良提供依据。【方法】以淀粉为试验材料，添加种类型的面筋蛋白（强筋，中筋和弱筋），5个添加量处理，分析糊化特性。【结果】【结论】 关键词：小麦；面筋蛋白；淀粉；糊化特性 Effect of Different Gluten on Pasting Properties of wheat Starch CHEN Jian-sheng1, TIAN Ji-chun1, WU Peng2, DENG Zhi-ying1 , GUO Qi-fang，Liu Jin-dong1 (1State Key Laboratory of Crop Biology /Group of Wheat Quality Breeding， 2 College of Food Science and Engineering of Shandong Agricultural University, Taian 271018, Shandong ) Abstract: 【Objective】 Effect of different gluten on pasting properties of wheat starch was studied to provide scientific basis for further study on interaction of gluten and starch and quality improvement for wheat breeding. 【Method】 The pasting properties of were analyzed using three kind of wheat starch (two no-waxy starch and on waxy-starch) mixed with five different additions of three kinds of gluten (strong-gluten, medium-gluten and weak-gluten)【Result】 peak viscosity, integral area setback and pasting onset time; Interaction of starch and gluten concentration affected notably on all the pasting properties parameters except for pasting temperature and pasting onset time; The order of the negative effect of different gluten on breakdown was weak-, medium- and strong-gluten; The effect of gluten concentration was different resulted from the different of waxy and non-waxy starch.【Conclusion】 Key words: wheat；gluten；starch；pasting properties 0 引言 【研究意义】 面筋蛋白和淀粉是小麦的主要成分，两者的含量和质量以及两者的相互关系是面粉用途和加工品质的决定因素。淀粉糊化是淀粉的重要性质之一，各类面制食品在加工过程中通常都会发生淀粉糊化现象。面筋蛋白决定面团的粘弹性，是影响流变学特性的关键。明确面筋蛋白对淀粉糊化特性的作用，对小麦品质改良有重要意义。【前人研究进展】淀粉糊化特性由淀粉粒大小和比例、直链淀粉含量、直链淀粉与支链淀粉的比例等本身特性决定[1]，还受淀粉酶活性以及糊化体系中影响水分活性的其他组分如糖分[]，蛋白质等的影响。前人研究表明，蛋白质/面筋通过影响热量传递和竞争可利用水分显著影响淀粉糊化特性[] 。有关面筋蛋白对糊化体系热能特性的影响因为测试技术和试验材料原因报道不一致。Champenois[9]利用热量仪研究发现面筋蛋白降低剪切模量(G′) 、损耗模量(G〞)和淀粉凝胶的弹性但Lindah[10]认为面筋对不同类型的淀粉热学特性的影响不一样会增加小麦和黑麦淀粉的剪切模量、降低玉米淀粉的剪切模量而对大麦、黑小麦和马铃薯淀粉的粘弹性没有影响Eliasson等[]用示差扫描量热法（DSC）研究发现，随着面筋蛋白/淀粉比例的增加，淀粉糊化焓变（△H）降低