川渝和黄淮地区小麦淀粉特性比较研究

Comparison of Starch Properties between Sichuan-Chongqing Wheat and Huang-Huai Wheat

小麦淀粉品质特性是影响小麦加工品质和食用品质的重要因素.为了了解四川、重庆和黄淮麦区小麦的淀粉品质特点及川渝小麦淀粉品质的变化趋势,本研究以111份川渝地区选育的品种(系)和13份黄淮麦区主栽品种(系)为材料,通过对直链淀粉含量、总淀粉含量和糊化特性分析,研究这些材料淀粉品质性状.结果表明,黄淮地区小麦品种的总淀粉和直链淀粉含量与川渝地区小麦品种相差不显著,但糊化特性参数显著高于川渝地区小麦品种;四川、重庆在不同时期育成的小麦品种(系)总淀粉和直链淀粉含量无显著差异,但峰值粘度和崩解值以及回升值则差异显著,其中10年前育成品种(系)具较高峰值粘度和崩解值.

Starch quality is one of the important factors that affects the processing and cooking quality of wheat grains. To ascertain starch properties in wheat from Huanghuai and Sichuan-Chongqing regions and the change trend of starch quality of Sichuan-Chongqing wheat grains, 111 cuhivars from Sichuan-Chongqing region and 13 from Huanghuai region were analyzed to determine amylose contents, total starch contents and RVA parameters . The results indicated that the difference of total starch content and amylose content of wheat from both regions were not significant, but the gelatinization parameters of Huanghuai wheat was significantly higher than Sichuan- chongqing wheat. Sichuan-Chongqing wheat cuhivars at different developed times displayed no significant difference in total starch and amylose contents, however, there existed significant differences among the peak viscosity, breakdown value and set back value. The varieties developed 10 years ago had higher peak viscosity and breakdown value. The gelatinization characters of wheat from Sichuan-Chongqing region had not be improved with the time.