不同筋力面筋蛋白对小麦淀粉糊化特性的影响

Effect of Gluten on Pasting Properties of Wheat Starch

以3个不同小麦品种淀粉(2个普通小麦,1个糯性小麦)为实验材料,添加3种类型的面筋蛋白(强筋、中筋和弱筋),5个添加量处理(8%、10%、12%、14%、16%),分析淀粉和面筋种类及其交互作用对淀粉糊化特性的影响。结果表明:淀粉是糊化特性的决定因素,面筋蛋白质直接或通过淀粉交互作用显著影响糊化特性。淀粉和面筋蛋白类型交互作用对峰值黏度、黏度面积、稀懈值、糊化起始时间有极显著影响;淀粉和面筋蛋白含量的交互作用对除了糊化温度和糊化起始时间外的其他糊化指标都有极显著或显著的影响;面筋蛋白类型对稀懈值影响按其降低作用大小的顺序为:弱筋>中筋>强筋;面筋蛋白添加量对淀粉稀懈值和反弹值的影响因淀粉种类的不同呈现显著差异。

Starch and gluten are the major components of wheat flour, and both have correlation with the usage and application of flour. In the present study, 3 kinds of wheat starch such as two common wheat and one waxy wheat were used as experimental materials to add 3 kinds of gluten （strong, middle and weak） at 5 addition amounts （8%, 10%, 12%, 14% and 16%） for analyzing the species of starch gluten as well as the effect of cross-interaction among these factors on pasting properties. Results indicated that the cross-interaction between starch and gluten content revealed a significant impact on peak viscosity, viscosity area, breakdown value and pasting time; similarly, the cross-interaction between starch and protein content in gluten exhibited an extremely significant impact on pasting temperature and pasting time. The order for affecting breakdown value by gluten protein was weak gluten, middle gluten and high gluten. In addition, the addition amount of gluten protein also revealed obvious effect on breakdown value and elasticity. All of these investigations will provide good theoretical reference for the cross-interaction between gluten protein and starch during processing as well as the quality improvement of wheat breeding.