论文部分内容阅读
青稞是我国藏区的主要粮食作物,其淀粉膨胀势是淀粉特性的重要指标.为明确青稞籽粒组分对青稞膨胀势的影响以及淀粉膨胀势与全麦粉膨胀势之间的关系,研究了25份青稞材料籽粒主要成分的含量差异、淀粉与全麦粉的膨胀势差异以及籽粒组分与膨胀势的关系.结果显示,青稞的蛋白质含量、β-葡聚糖含量和直链淀粉含量的平均值分别为13.83%、5.74%和27.44%,材料间差异很大,变幅分别为11.70%-16.40%、4.07%-9.70%和0.23%-37.81%.用以预测α-淀粉酶活性的降落值变异也很大,变幅为76-515 s,平均值为365.12 s.不同青稞材料的淀粉和全麦粉的膨胀势都有明显差异,淀粉膨胀势为10.45-21.03,而全麦粉为2.91-16.03.青稞籽粒不同组分对淀粉或全麦粉膨胀势的影响不同,直链淀粉抑制淀粉膨胀,β-葡聚糖含量与青稞全麦粉的膨胀势成正相关,而高α-淀粉酶活性会降低青稞粉的膨胀势.青稞全麦粉膨胀势与淀粉膨胀势呈显著正相关.本研究表明不同青稞材料的膨胀势差异较大,不同籽粒组分对膨胀势的影响不同,不同青稞全麦粉膨胀势变化趋势与其淀粉膨胀势的变化一致,因此可使用全麦粉膨胀势替代淀粉膨胀势进行青稞材料的筛选,具有方便、省时、快捷的优势.
Barley is the main food crops in Tibetan areas of China, and its starch swelling potential is an important index of starch properties.In order to understand the effect of barley grain composition on the swelling power of barley and the relationship between starch swelling power and swelling power of whole wheat flour, The content of main components of the grain of barley, the difference of swelling potential between starch and whole wheat flour, and the relationship between the component of grain and the swelling potential were analyzed.The results showed that the average content of protein, β-glucan and amylose 13.83%, 5.74% and 27.44% respectively, with significant differences among the materials, ranging from 11.70% -16.40%, 4.07% -9.70% and 0.23% -37.81%, respectively, to predict the decline of α-amylase activity Variation is also large, amplitude 76-515 s, with an average of 365.12 s. Swelling potential of different barley starch and whole wheat flour have significant differences, the starch swell is 10.45-21.03, while whole wheat flour is 2.91-16.03 The effect of different components of barley grain on the swelling potential of starch or whole wheat flour was different, amylose inhibited the starch swelling, the content of β-glucan was positively correlated with the swelling potential of the whole wheat flour and the activity of high α-amylase reduced the barley Bulb swelling potential. Barley whole wheat There was a significant positive correlation between swelling energy and starch swelling potential.The present study shows that the swelling energy of different barley materials is quite different and the influence of different grain components on swelling potential is different.The trend of swell tendency of different barley flour is consistent with that of starch swell Therefore, it is possible to use the swell potential of whole wheat flour instead of the swell tendency of starch to screened the material of barley, which is convenient, time-saving and quick.