关键词: 小麦, 面筋蛋白, 淀粉, 糊化特性

Abstract:

【Objective】 Effect of gluten on pasting properties of wheat starch was studied to provide a scientific basis for application of gluten in food production and quality improvement in wheat breeding. 【Method】 The pasting properties of blends were analyzed using PH1391 wheat starch mixed with five different additions of three kinds of gluten (strong-gluten, medium-gluten and weak-gluten) and the structures of network were also observed using microscope. 【Result】 Obvious downtrends of peak viscosity, trough viscosity, final viscosity, area of viscosity, setback and peak time were found with increasing addition of gluten. In general, in gluten addition increased by 2% decreased the average value of them respectively by 3.6%,4.8%,3.4%,3.8%,4.0% and 1.18% of those corresponding indexes of pure starch. Descent rate of the indexes mentioned above exceeded more than 2% except peak time,but there were no significant influence of gluten addition on breakdown, pasting temperature and pasting time. The interlayer composed of gluten could not be observed when the addition of gluten was 10%, as the compound formed of gluten inlayed in the paste of starch,but obvious greater interlayer was detected when the addition of gluten was 18%. There was significantly or remarked difference among the effects of three different kinds of gluten on the peak viscosity, trough viscosity, area of viscosity, setback and peak time, but it had no distinctly difference among the effects of different glutens on pasting temperature and pasting time. Descending order of the effect of different glutens on peak viscosity, trough and area of viscosity was strong-gluten, medium-gluten, and weak-gluten, but the sequence of them on setback was opposite. 【Conclusion】 Both addition and type of gluten affected significantly on peak viscosity,trough, area of viscosity, setback and peak time, but there was no significant different effects on peak time and peak temperature.

Key words: wheat, gluten, starch, pasting properties