Waxy蛋白缺失对小麦淀粉特性和中国鲜面条品质的影响

 淀粉特性是影响面条品质的重要因素。采用分馏和重组方法，研究了来自同一组合的8种不同Waxy蛋白缺失类型面粉直链淀粉含量、淀粉糊化特性及其中国鲜面条品质。结果表明，不同Waxy蛋白缺失类型显著影响直链淀粉含量和淀粉糊化特性，对直链淀粉含量的效应依次为：类型8（Wx-A1、Wx-B1和Wx-D1全缺失）>5（Wx-B1和Wx-D1）>7（Wx-A1和Wx-B1）>6（Wx-A1和Wx-D1）>3（Wx-B1）≌4（Wx-D1）>2（Wx-A1）。不同缺失类型淀粉糊化特性存在显著差异，按峰值粘度大小顺序依次为：类型8、3、5、4、6、7、2。Wx-B1缺失和Wx-D1缺失类型重组面粉的面条品质最优。糯小麦淀粉的峰值粘度和稀懈值显著高于非糯小麦，但反弹值很小，峰值时间短，糊化温度低。直链淀粉含量与煮熟面条TPA参数中硬度、胶着性和咀嚼性间正相关达1%水平（r =0.83～0.87），与弹性、粘着性、粘聚性和回复性间负相关达5%或1%水平（r =-0.53～-0.83）。淀粉糊化特性参数中低谷粘度、最终粘度、反弹值、峰值时间和糊化温度与面条感官评价的大多数指标如表观、适口性、韧性、粘性、食味和总评分间正相关达5%或1%显著水平，相关系数为0.53～0.91。稀懈值与上述面条品质指标间负相关达1%显著水平，相关系数为-0.66～-0.74。

Effect of Wx-A1, Wx-B1 and Wx-D1 Protein on Starch Properties and Chinese Fresh Noodle Quality

Starch properties play an important role in Chinese noodle quality. Eight genotypes from Japanese cultivar 'Kanto 107'/Chinese cultivar 'Baihuo' differing in the presence and absence of three Waxy proteins, Wx-A1, Wx-B1, and Wx-D1, were used to determine the effect of Waxy protein deficiencies on amylose content, starch pasting properties and Chinese fresh noodle quality by using the fractionation and reconstitution procedures. The results showed that amylose content and starch pasting properties were influenced significantly by different Waxy protein. For amylose content, it can be ranked as type 8 (waxy wheat, three proteins null)>5 (Wx-B1 and Wx-D1 null)>7 (Wx-A1 and Wx-B null)>6 (Wx-A and Wx-D null) >3 (Wx-B1)≌4 (Wx-D1)>2 (Wx-A1). The rank for peak viscosity is 8, 3, 5, 4, 6, 7, 2. Types with Wx-B1 null or -D1 null performed the best noodle-making quality. Waxy type has higher peak viscosity and breakdown than other types, while it has lower breakdown, pasting temperature and peak time. Amylose content was significantly and positively correlated with TPA parameters hardness, gumminess, and chewiness of cooked noodle (r = 0.83 - 0.87, P<0.01). It also had a significant and negative influence on noodle springiness, adhesiveness, cohesiveness, and resilience (r = -0.53 - -0.83). It was found that a positive and significant correlation among starch pasting property parameters such as hold though, final viscosity, setback, peak time, and pasting temperature and color, appearance, firmness, elasticity, stickiness, flavor and total score of cooked noodle (r = 0.53 - 0.91). Breakdown had a significant and negative influence on those noodle quality traits (r = -0.66 - -0.74).