糯小麦及部分普通小麦品种主要淀粉性状的研究

Comparative Studies on Main Starch Traits in Waxy and Some Common Wheat Varieties

以两个糯小麦和部分普通小麦品种(系)为试材,研究全麦粉的总淀粉含量、直链淀粉含量及糊化温度、高峰粘度、低谷粘度、稀懈值、最后粘度、反弹值和峰值时间等7个粘度性状。结果表明,与普通小麦相比,糯小麦的总淀粉含量变化不大,直链淀粉绝对含量和相对含量表现为极低的值,糊化温度、高峰粘度等7个粘度参数均表现为较低或极低的值。讨论了糯小麦在小麦淀粉品质及食品品质改良中的利用等问题。

Two waxy wheat lines and some common wheat varieties were selected as materials to study the starch traits of the whole mill including total starch content, amylose content,gelatinization temperature, peak viscosity,valley viscosity,breakdown, final viscosity,set back and peak time. The result showed that , compared with the common wheat, the total starch content of waxy wheat had no significant difference, the amylose actual content and relative content of them were very low, and so did the gelatinization temperature, peak viscosity and other viscosity parameters, respectively. Utilization of waxy wheat to improvement of wheat starch quality and its food quality were discussed.