摘要
以不同专用小麦以及直链淀粉含量极低的糯小麦为试验材料,研究不同品种之间小麦粉黏度特性和破损淀粉含量的差异及其相关性。结果表明,不同专用小麦之间,RVA图谱存在明显差异,糯小麦RVA图谱形状显著不同于非糯小麦。各专用品种小麦粉RVA谱线特征值中,小麦粉峰值黏度、稀懈值大小表现为弱筋小麦>中筋小麦>强筋小麦>糯小麦。破损淀粉含量在不同专用小麦品种之间大小顺序表现为:强筋小麦>中筋小麦>弱筋小麦>糯小麦。相关分析表明,峰值黏度、低谷黏度、最终黏度、反弹值以及峰值时间均与直链淀粉含量、直/支比例以及破损淀粉含量呈极显著正相关。
The difference of starch viscosity characteristic and damaged starch content between non-waxy wheat cultivars and waxy wheat varieties were investigated.The main results were as follows： 1） RVA shape of waxy wheat was significantly different from that of non-waxy wheat;2） among the different gluten types,peak viscosity and breakdown were recorded in a descending order of weak gluten cultivars,medium gluten cultivars,strong gluten cultivars and waxy varieties;3） the order of damaged starch content among the different gluten types were expressed as strong gluten cultivars〉medium gluten cultivars 〉 weak gluten cultivars 〉 waxy varieties;4） peak viscosity,trough viscosity,final viscosity,setback and peak time were all highly significantly correlated with the amylose content,the ratio of amylose content to amylopectin content and the damaged starch content.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2011年第6期4-7,12,共5页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(303T0829)
江苏省“六大人才高峰”项目(07-G-008)
扬州大学自然科学基金(2007cxj015)
关键词
小麦
淀粉黏度特性
破损淀粉含量
Wheat,Starch viscosity characteristic,Damaged starch content
作者简介
谭彩霞，女，1977年出生，讲师，博士，作物栽培与生理
通讯作者：封超年，男，1957年出生，教授，博士生导师，作物生理和优质高产、高效栽培技术
