糜子直链淀粉、蛋白质含量对其外观品质及食味品质的影响

Effects of Amylose and Protein Contents on Visual Appearance and Eating Quality of Proso Millet

以4个直链淀粉、蛋白质含量存在显著差异的糜子品种为实验材料,研究直链淀粉、蛋白质含量对糜子外观及食味品质的影响。结果表明:与低直链淀粉品种比较,高直链淀粉糜子品种,全粉糊化黏度、糊化时间、糊化温度较高,糜子饭吸水率、体积膨胀率、硬度较高,而糊化热焓值较低;蛋白质含量较高的糜子品种,全粉呈现低糊化黏度,糜子饭呈现低吸水率、体积膨胀率,高硬度。直链淀粉、蛋白质含量较高的糜子品种,蒸煮性差、能耗高、蒸煮时间长。因此,在糜子品质育种中,适当降低直链淀粉和蛋白质含量可以改善糜子的适口性。

In this study, four proso millet varieties with significantly different amylose and protein contents were used to explore the effects of amylose and protein contents on the visual appearance and eating quality of proso millet. The results showed that the viscosity, gelatinization time and gelatinization temperature of whole proso millet flour, as well as the water absorption percentage, volume expansion percentage and hardness of cooked proso millet were significantly higher for the varieties with higher amylose content than those with lower amylose content, while the gelatinization enthalpy was lower than that of the varieties with lower amylose content. For the varieties with higher protein content, whole proso millet flour had lower paste viscosity, and cooked proso millet had lower water absorption percentage and volume expansion percentage but higher harness. Proso millet with higher amylose and protein contents had poorer cooking quality, higher energy consumption and longer cooking time. In conclusion, appropriately reducing the amylose and protein contents of proso millet can improve the palatability.