籽粒品质和淀粉组分对面粉糊化特性的影响

doi:10.7668/hbnxb.2016.S1.053

摘要/Abstract

摘要： 为了解析面粉糊化特性与籽粒品质和淀粉组分的相关关系，以70份农家种及高代为研究对象，分析糊化参数与籽粒品质（籽粒蛋白质含量、籽粒硬度、千粒质量和容重）和淀粉组分含量的相关关系。结果显示，除了与籽粒蛋白质含量和支链淀粉含量，面粉糊化参数与籽粒品质和淀粉组分的其他性状、指标均存在不同程度的相关性：直链淀粉含量与稀澥值和反弹值相关度较高（r=-0.67和0.62），而与峰值粘度和最终粘度相关度较低（r=-0.48和0.45）；籽粒硬度与糊化温度高度负相关（r=-0.84），与峰值粘度、反弹值和糊化时间也显著相关，但相关系数较低，分别为-0.28，0.33和0.36；千粒质量与稀澥值和糊化温度低度相关（r=-0.27和-0.26），而容重与低谷粘度和最终粘度相关度较高，相关系数分别为0.43和0.40。总之，稀澥值和反弹值主要与直链淀粉含量相关，高稀澥值和低反弹值在较大程度上表明直链淀粉含量偏低，并且，高峰值粘度和低最终粘度往往也表明直链淀粉含量偏低；容重偏高往往意味低谷粘度和最终粘度也较高；籽粒硬度偏高在很大程度上预示糊化温度偏低。

关键词: 小麦, 籽粒品质, 淀粉组分, 糊化特性

Abstract: For the purpose of analyzing the correlations between flour paste properties and grain quality and starch components,70 wheat landraces and some highlines were tested for grain quality,such as grain protein content,kernel hardness,thousand-kernel-weight and unit weight,and starch components content and pasting properties,and their correlations were analyzed. The results indicated that pasting parameters showed significant correlations with different traits of indexes of grain quality and starch components content,despite of no significant correlations to grain protein content and amylopectin content. Amylose content showed mediate correlations to breakdown and setback(r=-0.48 and 0.45,respectively),and lower to peak viscosity and final viscosity(r=-0.48 and 0.45,respectively). Kernel hardness was significantly correlated to pasting temperature with a high correlation coefficient, r=-0.84,and to peak viscosity,setback and pasting time with low correlation coefficients(r=-0.28,0.33 and 0.36,respectively). Thousand-kernel-weight was significantly related to breakdown and pasting temperature with low correlation coefficients, r=-0.27 and -0.26,respectively,but unit weight showed higher correlations to trough and final viscosity(r=0.43 and 0.40,respectively). In all,breakdown and setback were mainly associated with amylose content,and high breakdown and low setback indicated low amylose content to some extent. Meanwhile,high peak viscosity and low final viscosity also means low amylose content to a certain degree. Higher unit weight often indicated trough and final viscosity were also high. High kernel hardness foreboded low pasting temperature to a great extent.

Key words: Wheat, Grain quality, Starch components, Paste properties

中图分类号:

S512.03

张业伦, 孟雅宁, 李杏普, 兰素缺. 籽粒品质和淀粉组分对面粉糊化特性的影响[J]. 华北农学报, 2016, 31(S1): 317-322. doi: 10.7668/hbnxb.2016.S1.053.

ZHANG Yelun, MENG Yaning, LI Xingpu, LAN Suque. Effects of Grain Quality and Starch Components on Flour Paste Properties[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2016, 31(S1): 317-322. doi: 10.7668/hbnxb.2016.S1.053.

http://www.hbnxb.net/CN/Y2016/V31/IS1/317

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