不同直链淀粉含量小麦淀粉理化性质与消化特性研究

为深入理解小麦直链淀粉含量与淀粉理化性质及消化特性之间的关系，以4份直链淀粉含量差异较大的小麦品种为材料，分析了其淀粉理化性质以及消化特性方面的差异。结果表明，随着直链淀粉含量的增加，回生值呈增加趋势；在体外消化前期，4个小麦品种的淀粉消化速率差异显著，西农836最慢，陕糯1号最快。这种差异与直链淀粉含量及回生值密切相关，说明直链淀粉比支链淀粉更易于回生，糊化后的冷却过程中更容易发生分子间部分重排和再结晶，重新组装成有序的聚集体，导致供试材料之间快速消化淀粉含量及总体消化程度不同。直链淀粉含量高的品种具有更多的B型小淀粉粒，但是大量B型小淀粉粒的存在并没有导致淀粉消化速率以及淀粉总体消化程度的提高，说明淀粉充分糊化后，粒度的差异并不改变淀粉消化特性。

Digestibility and Physicochemical Properties of Wheat Starch Differing in Amylose Content

In order to fully understand the relationship between amylose content, starch physicochemical properties and digestion characteristics of wheat starch, the physicochemical properties and digestion characteristics of starch in four wheat varieties were studied. The results showed that with the increase of amylose content, the setback value increased. At the early stage of starch digestion, the digestion rates of the four starch samples were significantly different, with Xinong 836 being the slowest and Shaannuo 1 being the fastest. The difference was closely related to amylose content and setback value, indicating that amylose tended to retrograde, underwent partial intermolecular rearrangement and recrystallization, and finally reassembleed into ordered aggregates during the cooling process after gelatinization. In addition, this study found that high amylose wheat starch contained more B type starch granules, but the existence of numerous small starch granules did not result in the increase of starch digestion rate and the overall degree of digestion, indicating that particle size did not change the starch digestibility after starch gelatinizing adequately.