小麦A型淀粉粒大小对淀粉特性及面包品质的影响

利用扫描电镜对10份小麦种质材料的淀粉粒大小和形态进行了观察,测定了供试样本的直链淀粉含量、面粉膨胀势和Zeleny沉淀值,分析了淀粉粒大小、形状与直链淀粉含量、面粉膨胀势、Zeleny沉淀值的关系。结果表明,不同小麦样本A型淀粉粒的大小有明显差别,淀粉粒的形状有圆形、椭圆型和长圆形。圆形和椭圆型淀粉粒比长圆形淀粉粒要大一些;直链淀粉含量低的小麦样本,A型淀粉粒的直径相对较大,膨胀势较高,Zeleny沉淀值也较高;淀粉粒直径与面粉膨胀势之间的正相关不显著,与直链淀粉含量的负相关达到极显著水平,与Zeleny沉淀值之间的正相关达到极显著水平。研究结果为小麦品质育种以及食品加工提供了理论依据和技术指导。

Effect of type-A starch granule size on starch properties and bread quality in wheat

The size and shape of starch granules of 10 wheat germplasm samples were observed using the scanning electron microscope, and amylose content, flour swelling power and Zeleny sedimentation value of the samples were determined. The relationship between Starch granule sizes and amylose content, swelling power and Zeleny sedimentation value were analyzed. The results indicated that the difference of size of starch granules in different wheat samples was obvious. Round, elliptic, and long-round type-A starch granules were found. The round or elliptic starch granules were larger than long-round starch granules generally. The bread quality characters of the samples with large type-A starch granules were better than that with small type-A starch granules. The correlation between starch granule diameter and swelling power was not significant, and negative correlation between starch granule diameter and amylose content, positive correlation between starch granule diameter and Zeleny sedimentation value were extremely significant. The research results provided a theory basis and guidance for quality improvement and food processing.