小麦淀粉特性及微量面粉溶剂保持能力的研究

以陕西省区域试验的14个小麦品种(系)为材料,系统研究了小麦面粉的总淀粉、直链淀粉、破损淀粉率、粘度特性、淀粉酶活性、面粉膨胀体积及其与微量碳酸氢钠SRC值间的关系。结果表明,参试小麦品种 (系)面粉的直链淀粉含量、直／支链淀粉比、破损淀粉率、破损值、回升值的变异系数较高,在小麦品种间变化较大。微量面粉碳酸氢钠SRC值与破损淀粉率呈极显著正相关,与直链淀粉含量呈显著正相关,与峰值粘度、降落数值和面粉膨胀体积呈显著负相关。通过二次旋转回归正交组合设计分析了微量SRC法中离心力(X1)、溶剂量(X2)、溶涨温度(X2)和溶涨时间(X4)等因素对碳酸氢钠SRC值的影响,建立了微量面粉碳酸氢钠SRS值的回归方程,结果表明离心力、溶剂量、溶涨温度和溶涨时间均对微量面粉碳酸氢钠SRS值有影响,但不是简单的线性关系。

Wheat starch quality and affecting factors on the solvent retention capacity

The contents of starch, amylose, damage starch, paste viscosity, falling number, flour swelling volume ,NaHCO3 SRC value and their correlation in 14 wheat varieties bred in Guanzhong area of Shaanxi province were analyzed. The results showed that some of the coefficients of variation is high,including content of amylose,proportion, content of damage starch, breakdown value and setup value. The NaHCO3 SRC value was significantly positively related to the content of damage starch,and was positively related to the content of amylase,and was negatively related to peak viscosity, falling number and flour swelling volume. The factors, which influenced NaHCO3 SRC value from the Micro-method of SRC such as centrifugal force (X1),solvent volume (X2),solvent temperature (X3) and solvent time (X4),were analyzed with quadratic rotating combined design. The math model of NaHCO3 SRC value shows that all the factors influence the NaHCO3 SRC value,but it can't simply be explained by linear analysis.