Crofts Naoko, Fujita Shuzo, Miura Satoko, Hosaka Yuko, Oitome Naoko F, Yoshida Satoshi, Nakamura Megumi, Fujise Asako, Iwaki Keiko, Murai Koji, Fujita Naoko
1 Department of Chemical and Biological Engineering, National Institute of Technology, Akita College.
2 Department of Biological Production, Faculty of Bioresource Sciences, Akita Prefectural University.
J Appl Glycosci (1999). 2024 Nov 20;71(4):117-122. doi: 10.5458/jag.jag.JAG-2024_0001. eCollection 2024.
The application of flour is determined by the composition of its starch and storage proteins. Previously isolated diploid wheat is known to be amylose-free and possesses the same amylopectin structure as the wild-type. To reveal its characteristics, starch, protein, lipid, fiber, gluten, and allergen contents and rheological properties were analyzed and compared to its parental wild-type diploid wheat and commercially available hexaploid wheats. The results showed that the starch content of diploid wheat was similar, but its protein, lipid, and fiber contents were higher than that of the wild-type. In addition, diploid wheat produced high levels of gluten unlike its wild-type while its allergen level was similar to its wild-type. The storage modulus of diploid wheat was significantly lower than that of other wheat lines at high temperatures. These results suggest that diploid wheat holds different characteristics from hexaploid wheats for food processing.
面粉的应用取决于其淀粉和贮藏蛋白的组成。先前分离出的二倍体小麦不含直链淀粉，且具有与野生型相同的支链淀粉结构。为揭示其特性，对其淀粉、蛋白质、脂质、纤维、面筋和过敏原含量以及流变学特性进行了分析，并与亲本野生型二倍体小麦和市售六倍体小麦进行了比较。结果表明，二倍体小麦的淀粉含量相似，但其蛋白质、脂质和纤维含量高于野生型。此外，与野生型不同，二倍体小麦产生的面筋水平较高，而其过敏原水平与野生型相似。在高温下，二倍体小麦的储能模量显著低于其他小麦品系。这些结果表明，二倍体小麦在食品加工方面具有与六倍体小麦不同的特性。
