Wang Shujun, Wang Jinrong, Zhang Wei, Li Caili, Yu Jinglin, Wang Shuo
Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
Food Chem. 2015 Aug 15;181:43-50. doi: 10.1016/j.foodchem.2015.02.065. Epub 2015 Feb 20.
Molecular order and functional properties of starch from three waxy wheat varieties grown in China were investigated by a combination of various technical analyses. The total starch content of the waxy wheat ranged between 54.1% and 55.0%, and the amylose content of the starch was between 0.71% and 1.63%. Average particle diameter of the three starches varied between 16.5 and 17.4 μm. Three waxy wheat starches presented the typical A-type X-ray diffraction pattern, with relative crystallinity between 38.7% and 40.0%. No significant differences were observed in relative crystallinity, IR ratios of 1047/1022 cm(-1) and 1022/995 cm(-1), and FWHH of the band at 480 cm(-1), indicating the similarity in long-range order of crystallites and short-range order of double helices of three starch granules. Small differences were observed in swelling power, gelatinization parameters, pasting viscosities, and in vitro enzymatic digestibility of three waxy wheat starches. Under the stored condition, no retrogradation occurred for three waxy wheat starches.
通过多种技术分析相结合的方法，对在中国种植的三个糯小麦品种的淀粉分子有序性和功能特性进行了研究。糯小麦的总淀粉含量在54.1%至55.0%之间，淀粉的直链淀粉含量在0.71%至1.63%之间。三种淀粉的平均粒径在16.5至17.4μm之间变化。三种糯小麦淀粉呈现出典型的A型X射线衍射图谱，相对结晶度在38.7%至40.0%之间。在相对结晶度、1047/1022 cm(-1)和1022/995 cm(-1)的红外比率以及480 cm(-1)处谱带的半高宽方面未观察到显著差异，这表明三种淀粉颗粒微晶的长程有序性和双螺旋的短程有序性相似。在三种糯小麦淀粉的膨胀力、糊化参数、糊化粘度和体外酶消化率方面观察到了微小差异。在储存条件下，三种糯小麦淀粉未发生回生现象。
