小麦淀粉凝胶质构特性研究

Study on the Texture Properties of Wheat Starch Gels

为了掌握不同小麦品种淀粉凝胶质构特性;陕西关中小麦品种和西澳面条用小麦品种的淀粉凝胶质构的异同;淀粉的直链淀粉含量、色度及粘度特性与淀粉凝胶质构特性的关系。以参加陕西省关中小麦品种区域试验的15个小麦品种(品系)、西澳8个面条用小麦品种(品系)为材料,研究了小麦品种淀粉凝胶质构特性及淀粉特性与凝胶质构特性的关系。结果表明:不同小麦品种淀粉凝胶质构特性不同,陕西关中小麦品种之间淀粉凝胶质构特性比西澳面条小麦品种之间差异大。直链淀粉含量与凝胶特性无明显关系;色度中L值与凝胶硬度呈显著正相关;粘度特性与淀粉凝胶质构特性显著相关。关中小麦品种小偃6号、小偃128、秦农068和西澳面条小麦品种具有相似的凝胶质构特性。

For mastering texture properties of wheat starch gel the difference of starch gel texture properties between Guanzhong and Western Australia the correlations of amylose content color viscosity and gel texture properties were observed. The 15 winter wheats from regional trails of winter wheat variety in Guanzhong Shaanxi province and 8 wheats from Western Australia were made as materials the texture properties of starch gels the correlations of starch gel texture properties and starch properties were investigated. The results showed that there are difference in texture properties of wheat starch gel. The diversity among Guanzhong wheat varieties was bigger than Western Australia's. The correlations of amylose content to texture properties of starch gels were not obvious. The color L values were significantly correlations to gel hardness. The viscosities were correlations to gel texture properties. There were similar gel texture properties in Xiaoyan No.6Xiaoyan 128 Qinnong 068 and Western Australia's.