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目的研究彩色小麦和普通小麦的理化特性、营养组成及小麦皮层和胚乳中淀粉粒的结构形态和类型,为进一步了解彩色小麦的特性提供理论依据,为彩色小麦的营养加工奠定良好的基础。方法采用国标方法,对彩色小麦的理化指标和营养组成进行综合分析;采用扫描电子显微镜方法观察分析彩色小麦的皮层和胚乳中淀粉粒的结构形态和类型。结果彩色小麦在千粒重、容重等物理特性方面低于普通小麦,且彩色小麦籽粒的长宽比大,没有普通小麦籽粒饱满。在营养组分方面,绿麦3104、紫麦3202、黑麦3201的蛋白质含量分别比普麦烟农19高29.5%、24.4%、21.3%;湿面筋含量分别比普麦烟农19高29.6%、19.0%、17.0%;粗脂肪含量分别比普麦烟农19高31%、10.4%、22.2%。通过扫描电镜对小麦皮层结构分析发现彩色小麦糊粉层中含有大量的糊粉颗粒,集中了小麦籽粒大部分的营养物质。干法制备的麸皮粉,随着碾磨道数的增加,其灰分含量呈升高趋势,出粉率和白度呈降低趋势。结论彩色小麦在营养组成方面与普通小麦相比有很大优势,麸皮粉的品质特性与普通小麦相似,但彩色小麦的胚乳淀粉粒的形态和类型与普通小麦存在很大差异。
Aim To study the physicochemical properties, nutrition composition and the morphology and types of starch grains in wheat cortex and endosperm, and to provide a theoretical basis for further understanding the characteristics of color wheat and lay a good foundation for the nutritional processing of colored wheat. Methods Using the national standard method, the physical and chemical indexes and nutritional compositions of color wheat were comprehensively analyzed. The morphology and types of starch granules in the cortex and endosperm of color wheat were observed and analyzed by scanning electron microscopy. Results The color wheat was lower than the common wheat in terms of grain weight, bulk density and other physical properties, and the color wheat grains had a large aspect ratio and no ordinary wheat grains were full. In terms of nutritional components, the protein contents of green wheat 3104, purple wheat 3202 and rye 3201 were 29.5%, 24.4% and 21.3% higher than that of Pomayan 19 respectively; the content of wet gluten was 29.6% and 19.0% % And 17.0%, respectively. The crude fat content was 31%, 10.4% and 22.2% higher than that of Pomayongnong19. Scanning electron microscopy of wheat cortical structure analysis found that the color wheat aleurone layer contains a large number of aleurone particles, focus on the majority of wheat grain nutrients. Drying of bran powder, with the increase in the number of grinding, the ash content showed an upward trend, the flour yield and whiteness showed a downward trend. Conclusion The color wheat has a lot of advantages in nutrition composition compared with the common wheat. The quality characteristics of the wheat bran powder is similar to that of the common wheat. However, the morphology and type of the starch granule in the color wheat are quite different from that of the common wheat.