糯青稞08-1127的品质特性

Quality Characteristics of Waxy Hull-less Barley 08-1127

青稞是我国藏区主要的粮食作物,糯青稞的直链淀粉含量很低,具有特殊的营养价值和加工性能,明确糯青稞08-1127的品质特性可为糯青裸的应用及青稞新品种的选育提供重要依据。本研究以普通青稞藏2000为对照,分析了糯青稞08-1127的蛋白质、β-葡聚糖、淀粉、γ-氨基丁酸和总黄酮等营养组分的含量、淀粉糊化特性以及体外淀粉水解特性。研究发现①糯青稞08-1127的蛋白质、总β-葡聚糖、水溶性β-葡聚糖和总黄酮含量都显著高于藏青2000,分别为14.09%、10.31%、5.31%和67.27 mg/100g;②08-1127比藏青2000更容易糊化,其峰值糊化温度比藏青2000低21.4℃峰值糊化时间仅为2. 37 min,比藏青2000少2.73 min;③08-1127的最大淀粉降解量少,其血糖生成指数(GI)为81.25,显著低于藏青2000(90. 00)。结果表明,糯青稞08-1127比普通青稞藏青2000具有更高的营养价值,具有更好的降血脂、血糖、胆固醇的潜在作用,其在加工中具有低能耗的优势,更宜于青藏高原青稞食品加工利用。

Hull-less barley is the major food crop in the Tibetan plateau of China. Waxy hull-less barley has special nutritional value and pro- cessing performance due to its low amylose content. The understanding of the quality characteristics of Waxy hull-less barley could provide important information for its application and the breeding of new varieties. The nutritional components, including protein, starch, total β- glucan, water-soluble β-glucan, γ-aminobutyric acid and total flavonoids, starch pasting properties and in, vitro starch hytlrolysis were evalu- ated for 08-1127, and Zangqing2000 was used as control. It was found that （i） the contents of protein, total β-glucan, water-soluble β-glu- can and total flavonoids in 08-1127 were 14.09 % , 10.31% ,5.31% and 67.27 mg/100g, respectively, and each of them was significant- ly higher than that in Zangqing2000; （ii） 08-1127 was pasted easily and the peak pasting temperature was 21.4℃ lower than Zan- gqing2000, meanwhile, the time to reaching peak viscosity for 08-1127 was only 2.37 rain, which was 2.73 rain less than Zangqin2000; （iii） GI of 08-1127 was 81.25, significantly lower than that of Zangqing2000 （90.00）. These resuhs indicate that compared with the nor- real hull-less barley Zangqing2000, 08-1127 is of higher nutritional value and heahhy benefits in lowering blood fat, blood sugar anti choles- terol, and it has the advantages of low energy consumption in processing and application in the Tibetan plateau with low pressure.