春小麦淀粉粒的分布及其与品质的相关性

Distribution of Starch Granule and Its Correlation with Flour Quality in Spring Wheat

为了研究小麦淀粉粒的大小及分布对小麦品质状况的影响,对不同筋力类型的8份春小麦品种进行了A、B型淀粉颗粒的电镜分析,并测定这些品种的直/支淀粉含量、膨胀势及面粉吸水率等品质指标。结果表明,强筋型小麦直径小于16μm的淀粉粒占A型淀粉粒总数的比例最大,而中筋和弱筋型小麦直径大于20μm的淀粉粒占A型淀粉粒总数的比例最大,与其他筋力型差异显著;B型淀粉粒直径大小在不同筋力型品种间差异不显著,其形状在弱筋品种武春121中呈现不规则形。相关分析表明,A型淀粉粒的平均直径与支链淀粉含量、膨胀势和吸水率呈显著正相关,而B型淀粉粒的平均直径与上述品质参数相关不显著,说明A型淀粉粒的大小对上述小麦品质指标具有一定的影响,而B型淀粉粒的影响较小。

To study the effect of the starch granule size of spring wheat on wheat quality, eight spring wheat varieties were chosen in this study and the types A and B starch of these varieties were analyzed by scanning electron midroscopy. The indexes of amylose and amylopectin contents, swelling power and the flour water absorption of those varieties were also investigated. The results showed that for the strong gluten wheat varieties, the starch grains with diameter less than 16 μm accounted for the biggest proportion of type A, reaching 54.22%; for the middle and weak gluten wheat varieties, the starch grains with diameter over 20μm accounted for the biggest proportion, and which were signifi- cantly different from those of the other gluten types. There was no significant difference between the strong, middle and weak gluten wheat cultivars in B type and irregular forms was observed in Wuchun 121. The correlation analysis showed that there was significant and positive correlation between the average diameter （DA） of type A and the contents of amylose and amylopectin, swelling power and the flour water absorption; there was no such correlation in type B, indicating that the average diame- ter of type A had stronger effect on wheat quality than type B.