Li W D, Huang J C, Corke H
University of Hong Kong, Department of Botany, China.
Nahrung. 2000 Jun;44(3):164-7. doi: 10.1002/1521-3803(20000501)44:3<164::AID-FOOD164>3.0.CO;2-X.
Changes of viscosity characteristics of genetically diverse hexaploid wheat starches during pasting in water, 1% NaCl solution, or at pH 4 or pH 10 were studied using a Rapid Visco-Analyzer. Peak viscosity (PV), hot paste viscosity (HPV) and cool paste viscosity (CPV) of all the wheat starches was little affected in pH 4 and pH 10 treatments. In 1% NaCl, all starches showed substantial increases in all three parameters relative to pasting in water. The use of 1% beta-cyclodextrin (beta-CD) (cycloheptaamylose) solution increased PV of high-swelling starches, but generally slightly decreased that of low swelling starches in all treatment conditions. HPV was always reduced by addition of 1% beta-CD, but CPV was increased in most treatments for Anza and Yecora Rojo (low swelling), but decreased for Klasic (high swelling). Bacterial alpha-amylase was added to starch or flour. The effect of beta-CD was shown to be independent of alpha-amylase inhibition in wheat starch, but beta-CD strongly inhibited alpha-amylase in wheat flour.
使用快速粘度分析仪研究了不同遗传背景的六倍体小麦淀粉在水中、1%氯化钠溶液中、pH 4或pH 10条件下糊化过程中粘度特性的变化。在pH 4和pH 10处理中，所有小麦淀粉的峰值粘度（PV）、热糊粘度（HPV）和冷糊粘度（CPV）受影响较小。在1%氯化钠溶液中，与在水中糊化相比，所有淀粉的这三个参数均显著增加。在所有处理条件下，使用1%的β-环糊精（β-CD）（环庚糖）溶液可提高高膨胀性淀粉的PV，但通常会略微降低低膨胀性淀粉的PV。添加1%的β-CD总会降低HPV，但在大多数处理中，Anza和Yecora Rojo（低膨胀性）的CPV增加，而Klasic（高膨胀性）的CPV降低。向淀粉或面粉中添加细菌α-淀粉酶。结果表明，β-CD的作用与小麦淀粉中α-淀粉酶的抑制无关，但β-CD能强烈抑制小麦面粉中的α-淀粉酶。
