Effects of Latitudes and Sowing Date on the Starch Viscosity Characteristics of Sumai6

doi:10.7668/hbnxb.2009.S1.034

Abstract

Abstract: By using Sumai6 as material,at three different latitude zones in Jiangsu(the latitudes ranges from 31.3°Nto 33.4°N), set up seven sowing date treatments,the effects of latitudes and sowing date on the starch viscosity characteristicswere studied using fast viscosity analyzer(RVA).The results indicated that :Latitude and sowing date had remarkableeffect on the starch viscosity characteristics,the effect of latitude was larger than the effect of sowing date ;With increasingof the latitude,peak viscosity and breakdown increased,the others were different ;With the delay of sowing dates ,peak viscosity,hot viscosity,breakdown,cool viscosity and setback were increased ;The starch viscosity characteristics ofdifferent latitude were different in sowing dates.

Key words: Wheat, Sowingdate, Latitude, Thestarchviscositycharacteristics

CLC Number:

S512.01

LIUYan-yang, ZHANGHong-cheng, JIANGDa, DAIQi-gen, HUOZhong-yang, XUKe. Effects of Latitudes and Sowing Date on the Starch Viscosity Characteristics of Sumai6[J]. ACTA AGRICULTURAE BOREALI-SINICA, doi: 10.7668/hbnxb.2009.S1.034.

/ / Recommend / Download Citations

URL: http://www.hbnxb.net/EN/10.7668/hbnxb.2009.S1.034

http://www.hbnxb.net/EN/Y2009/V24/IS1/141

References

[1] 高松洁,郭天财,吴雪峰,等.小麦淀粉合成关键酶与淀粉主要理化特性研究进展[J].河南农业大学学报,2002,36(4):313 -318.
[2] Oh N H,Seib P A,Ward A B,et al.Noodles.IV.Influence offlour protein,extraction rate,particle size,and starch damageon the quality characteristics of dry noodles [J].CerealChem,1985,62:441-446.
[3] Batey I L,Curtin B M,Moore S A.Optimization of rapid -visco analyzer test conditions for predicting Asian noodlequality [J].Cereal Chem,1997,74:479-501.
[4] Ross A S,Quail K J,Crosbie G B.Physicochemical propertiesof Australian flours influencing the texture of yellow alkalinenoodles[J].Cereal Chem,1997,74:814 -820.
[5] Crosbie G B,Ross A S,Mors T,et al.Starch and protein增刊刘艳阳等:不同纬度和播期对苏麦 6 号淀粉糊化特性的影响 1　43quality requirements of Japanese alkaline noodle (Ramen)[J].Cereal Chem,1999,76(3):328-334.
[6] Konik C M,Moss R.Relationship between Japanese NoodleQuality and RVA Paste Viscosity[M].42nd Royal AustrilianChem.Institute Cereal Chemistry Conf,Chrisechurch,NewZealand RACI Parkville,Australia,1992:209-212.
[7] 姚大年,李保云,朱金宝,等.小麦品质主要淀粉性状及面条品质预测指标的研究[J].中国农业科学,1999,32(6):84-88.
[8] Crosbie G B.The relationship between starch swelling properties,paste viscosity and boiled noodle quality in wheat flour[J].Journal of Cereal Science,1991,13:145-150.
[9] 阎　俊,张　勇,何中虎.小麦品种糊化特性研究[J].中国农业科学,2001,34(1):9 -13.
[10] Oda M,Yasuda Y,Okazaki S,et al.A method of flour qualityassessment for Japanese noodles[J].Cereal Chem,1980,57:253 -254.
[11] Toykawa H,Rubenthaler G L,Powers J R,et al.Japanesenoodle qualities.II.Starch components[J].Cereal Chem,1989,66:387 -391.
[12] Crosbie G,Miskelly D,Dewan T.Wheat quality for Japaneseflour milling and noodle industries[J].W A Journal of Agriculture,1990,31:83-94.
[13] Miskelly D M ,Moss H J.Flour quality requirements for Chinesenoodle manufacture [J].J Cereal Sci,1985,3 :379 -387.
[14] 姚大年,刘广田,朱金宝.基因型和环境对小麦品种淀粉性状和面粉粘度参数的影响[J].粮食与饲料工业,1999(6):1 -4.
[15] 杜　朝,杨学举,刘桂茹,等.小麦面粉淀粉特性与烘烤品质关系的研究[J].河北农业大学学报,2002,25(4):29-33.
[16] 张　勇,何中虎.我国春播小麦淀粉糊化特性研究[J].中国农业科学,2002,35(5):471-475.
[17] 姚大年.小麦淀粉性状和Waxy 蛋白质遗传及其品质关系的研究[D].北京:中国农业大学,1998.
[18] 姚大年,刘广田,朱金宝,等。基因型和环境对小麦品种籽粒性状及馒头品质的影响[J].中国粮油学报,2000,15(2):1-4.
[19] 阎　俊,何中虎.基因型、环境及其互作对黄淮麦区小麦淀粉品质性状的影响[J].麦类作物学报,2001,21(2):14 -19.
[20] 张学林,郭天财,朱云集,等.河南省不同纬度生态环境对三种筋型小麦淀粉糊化特性的影响[J].生态学报.2004,24(9):2050-2055.
[21] 王晨阳,欧阳光,马冬云,等.播期对小麦面粉粉质参数及糊化特性的影响[J].华北农学报,2005,20(2):49-52.
[22] 黄正来,杜世州,王中利,等.基因型和播期对不同筋力小麦淀粉糊化特性的影响[J].安徽农业大学学报,2006,33(1):17-20.
[23] 林作楫.食品加工与小麦品质改良[M].北京:中国农业出版社,1994:56.

Please choose a citation manager

Content to export