Dumpling is one of the most important traditional wheat products in China. Dumpling quality is determined by the characteristics of both flour and filling, thus improvement of flour quality plays an important role in ...Dumpling is one of the most important traditional wheat products in China. Dumpling quality is determined by the characteristics of both flour and filling, thus improvement of flour quality plays an important role in improving dumpling quality. Thirty-nine Shandong winter wheat cultivars and advanced lines sown in Jinan, Shandong Province, China, in the 2008-2009 cropping season were used to determine genetic variation in Chinese raw dumpling quality and its relationship with flour characteristics. Large variations were observed for protein quality parameters in comparison with starch properties. Variation in color of the raw dumpling sheet was broader than that of sensory evaluation parameters of boiled dumpling among tested wheat cultivars, indicating the large influence of filling on dumpling color. Two cultivars, Jimai 20 and Zimai 12, were identified as possessing very good quality of raw dumpling, and 21 cultivars and advanced lines showed good quality. Protein and total starch content influenced the L＊ value of raw dumpling sheets. L＂ value at 0 and 2 h after sheeting were significantly influenced by protein content （r=-0.46 and -0.52, P〈0.01） and total starch content （r=0.55 and 0.57, P〈0.01）, respectively. Flour yellow pigment was significantly corrected with a＊ （r=-0.67 and -0.62, P〈0.01） and b＊ （r=0.87 and 0.84, P〈0.01） value of raw dumpling sheets at 0 and 2 h after sheeting, respectively. Gluten strength parameters such as farinograph mixing tolerance index （MTI, r=-0.55, P〈0.01） were positively associated with appearance. MTI and energy were also significantly and positively correlated with elasticity of raw dumpling, with r=-0.54 and 0.47 （P〈0.01）. The positive relationships between peak viscosity （r=0.51, P〈0.01）, breakdown （r=0.54, P〈0.01）, and smoothness of raw dumpling were also observed. Therefore, it is suggested that breeding programs should give more attention to gluten strength and starch pasting parameters for raw dumpling quality improvement.展开更多
从大曲中分离到一株在酸性条件下降解生玉米淀粉能力较强的菌株AspergillusMS-09。该菌产生的生淀粉糖化酶在pH3.6的条件下对生玉米淀粉有较好的分解作用,可达到其最适pH条件下酶活的95%以上。通过对AspergillusMS-09菌的形态和18S rDN...从大曲中分离到一株在酸性条件下降解生玉米淀粉能力较强的菌株AspergillusMS-09。该菌产生的生淀粉糖化酶在pH3.6的条件下对生玉米淀粉有较好的分解作用,可达到其最适pH条件下酶活的95%以上。通过对AspergillusMS-09菌的形态和18S rDNA分析,确定该菌是一株烟曲霉。对粗酶液的性质进行初步研究发现,酶的最适作用温度为65℃,最适作用pH为4.6。进一步考察了碳源、氮源对形成耐酸生淀粉糖化酶(Acidproof Raw Starch-d igesting G lucoamylase,ARSDG)的影响,发现生玉米粉(2%,w/v)和蛋白胨(1.5%,w/v)更有利于ARSDG的形成。在最佳条件下,液体发酵酶活在pH3.6的条件下可达到80U/mL。展开更多
基金supported by an international collaboration project on wheat improvement from the Ministry of Agriculture of China (2006GR)
文摘Dumpling is one of the most important traditional wheat products in China. Dumpling quality is determined by the characteristics of both flour and filling, thus improvement of flour quality plays an important role in improving dumpling quality. Thirty-nine Shandong winter wheat cultivars and advanced lines sown in Jinan, Shandong Province, China, in the 2008-2009 cropping season were used to determine genetic variation in Chinese raw dumpling quality and its relationship with flour characteristics. Large variations were observed for protein quality parameters in comparison with starch properties. Variation in color of the raw dumpling sheet was broader than that of sensory evaluation parameters of boiled dumpling among tested wheat cultivars, indicating the large influence of filling on dumpling color. Two cultivars, Jimai 20 and Zimai 12, were identified as possessing very good quality of raw dumpling, and 21 cultivars and advanced lines showed good quality. Protein and total starch content influenced the L＊ value of raw dumpling sheets. L＂ value at 0 and 2 h after sheeting were significantly influenced by protein content （r=-0.46 and -0.52, P〈0.01） and total starch content （r=0.55 and 0.57, P〈0.01）, respectively. Flour yellow pigment was significantly corrected with a＊ （r=-0.67 and -0.62, P〈0.01） and b＊ （r=0.87 and 0.84, P〈0.01） value of raw dumpling sheets at 0 and 2 h after sheeting, respectively. Gluten strength parameters such as farinograph mixing tolerance index （MTI, r=-0.55, P〈0.01） were positively associated with appearance. MTI and energy were also significantly and positively correlated with elasticity of raw dumpling, with r=-0.54 and 0.47 （P〈0.01）. The positive relationships between peak viscosity （r=0.51, P〈0.01）, breakdown （r=0.54, P〈0.01）, and smoothness of raw dumpling were also observed. Therefore, it is suggested that breeding programs should give more attention to gluten strength and starch pasting parameters for raw dumpling quality improvement.
文摘从大曲中分离到一株在酸性条件下降解生玉米淀粉能力较强的菌株AspergillusMS-09。该菌产生的生淀粉糖化酶在pH3.6的条件下对生玉米淀粉有较好的分解作用,可达到其最适pH条件下酶活的95%以上。通过对AspergillusMS-09菌的形态和18S rDNA分析,确定该菌是一株烟曲霉。对粗酶液的性质进行初步研究发现,酶的最适作用温度为65℃,最适作用pH为4.6。进一步考察了碳源、氮源对形成耐酸生淀粉糖化酶(Acidproof Raw Starch-d igesting G lucoamylase,ARSDG)的影响,发现生玉米粉(2%,w/v)和蛋白胨(1.5%,w/v)更有利于ARSDG的形成。在最佳条件下,液体发酵酶活在pH3.6的条件下可达到80U/mL。
