School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia.
Food Chem. 2021 Mar 30;341(Pt 1):128222. doi: 10.1016/j.foodchem.2020.128222. Epub 2020 Sep 29.
The relationship between the fine structure of original starch, leached starch during cooking, and the adhesiveness of noodles prepared by adding starches separated from different wheat cultivars was analyzed. The adhesiveness of noodles was primarily determined by the chain-length distributions of amylopectin rather than amylose. The adhesiveness of cooked noodles was positively correlated with the amount of short amylopectin chains with the degree of polymerization (DP) of 6-12, but negatively correlated with the amount of long chains with 25 < DP ≤ 36. The decrease of the proportion of short amylopectin chains and amylose chains and the increase of the amount of very long amylopectin chains with 37 < DP ≤ 100 in leachate led to decreased adhesiveness of cooked noodles. The reduction of the short-chain content in leached amylopectin caused by the increased proportion of long chains in original amylopectin is proposed to weaken the adhesiveness of cooked noodles.
分析了不同小麦品种分离淀粉的原始淀粉的精细结构、蒸煮过程中流失的淀粉以及添加淀粉后面条的粘性之间的关系。面条的粘性主要取决于支链淀粉的链长分布，而不是直链淀粉。煮熟面条的粘性与聚合度（DP）为 6-12 的短支链淀粉的含量呈正相关，但与 25<DP≤36 的长链含量呈负相关。洗脱液中短支链淀粉和直链淀粉比例的降低以及 37<DP≤100 的非常长支链淀粉含量的增加导致了煮熟面条粘性的降低。提出由于原始支链淀粉中长链比例的增加导致洗脱支链淀粉中短链含量减少，从而降低了煮熟面条的粘性。
