College of Grain Oil and Food science, Henan University of Technology, Zhengzhou 450001, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Int J Biol Macromol. 2020 Jul 1;154:714-723. doi: 10.1016/j.ijbiomac.2020.03.150. Epub 2020 Mar 17.
Starch from soft wheat and hard wheat varieties was evaluated for physicochemical properties, including pasting and retrogradation properties, swelling power and solubility, and granule morphology. Grain hardness index of soft and hard wheat varieties ranged from to 25 to 35, and 71 to 82, respectively. Soft wheat varieties showed a larger proportion of total starch (TS) and A-type starch (AS), and a smaller proportion of B-type starch (BS). The amylose content of starch from hard wheat varieties was significantly higher than that from soft wheat varieties. Starch from soft wheat varieties exhibited higher pasting viscosity, transmittance, swelling power, and smaller crystallinity as compared to starch from hard wheat varieties. BS from hard wheat exhibited the lowest average breakdown and setback viscosity, hardness, adhesiveness, and fracturability. AS exhibited the highest pasting viscosity, better transparency, gel properties, freeze-thaw stability, swelling power, clearer "Maltese cross", and higher crystallinity, whereas BS exhibited the highest gelatinization temperature, better gel stability and solubility. The study might broaden the recognition of starch from different wheat varieties, and provide a theoretical basis for wheat breeding and the potential utilization of different types of wheat starch and flour.
对软质小麦和硬质小麦品种的淀粉进行了理化性质评价，包括糊化和回生特性、膨胀力和溶解度以及颗粒形态。软质和硬质小麦品种的谷物硬度指数分别为 25 至 35 和 71 至 82。软质小麦品种的总淀粉 (TS) 和 A 型淀粉 (AS) 比例较大，B 型淀粉 (BS) 比例较小。硬质小麦品种的淀粉直链淀粉含量显著高于软质小麦品种。与硬质小麦品种的淀粉相比，软质小麦品种的淀粉糊化黏度、透光率、膨胀力更高，结晶度更小。硬质小麦的 BS 表现出最低的平均破裂和回生黏度、硬度、粘性和易碎性。AS 表现出最高的糊化黏度、更好的透明度、凝胶特性、冻融稳定性、膨胀力、更清晰的“马耳他十字”和更高的结晶度，而 BS 则表现出最高的糊化温度、更好的凝胶稳定性和溶解度。本研究可能会拓宽对不同小麦品种淀粉的认识，为小麦育种和不同类型小麦淀粉和面粉的潜在利用提供理论依据。
