小麦籽粒A-型和B-型淀粉粒的理化特性.pdf

作物学报 ACTA AGRONOMICA SINICA 2009, 35(9): 1755−1758 /zwxb/ ISSN 0496-3490; CODEN TSHPA9 E-mail: xbzw@ DOI: 10.3724/SP.J.1006.2009.01755 小麦籽粒A-型和B-型淀粉粒的理化特性 * 田益华 张传辉 蔡 剑 周 琴 姜 东 戴廷波 荆 奇 曹卫星 / , 210095 : A-B-, , A-B-, A-B- A- B- 4.45~44.46 μm 0.47~11.16 μm, 1.23×1010 g−1 6.70×1010 g−1, 27.70%22.62% B-, A-B- 30% , 30%, : A-; B-; ; ; Physico-Chemical Properties of A- and B-Type Starch Granules in Wheat * TIAN Yi-Hua, ZHANG Chuan-Hui, CAI Jian, ZHOU Qin, JIANG Dong , DAI Ting-Bo, JING Qi, and CAO Wei-Xing Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture / Hi-Tech Key Laboratory of Information Agriculture of Jiangsu Province, Nanjing Agricultural University, Nanjing 210095, China Abstract: A- and B-type starch granules were isolated and purified from wheat (Triticum aestivum L.) flour to study their phys- ico-chemical properties. Starch granule image of scanning electron microscopy (SEM) showed that there was obvious morpho- logical difference between A- and B-type starch granules, and they could be completely isolated without mixture due to the unique type of starch granule in each group. The diameter of A-type starch granule was 4.45–44.46 μm and there were 1.23×1010 granules per gram starch, whereas the two values of B-type granule were 0.47–11.16 μm and 6.70×1010, respectively. Amylose content in A- and B-type granules was 27.70% and 22.62%, respectively. Compared with the A-type granules, the B-type granules had higher pasting temperature and lower viscosities of p