不同HMW-GSs组成小麦籽粒淀粉理化特性对面团稳定时间的影响

doi:10.3864/j.issn.0578-1752.2021.23.002

摘要/Abstract

摘要：

【目的】小麦面团由面筋蛋白形成的细丝包裹淀粉构成。面团的流变学特性影响着食品的加工品质。探究淀粉理化特性对面团流变学特性的影响,为阐明淀粉在面团中的作用提供理论依据。【方法】以12个小麦品种或品系为试验材料,这12个试验材料具有3种高分子量麦谷蛋白亚基（HMW-GSs）组合,新麦26、济麦44、西农615和藁城8901的亚基组合为1、7+8、5+10;西农221、西农979、西农633和西农059的亚基组合为1、7+8、2+12;15（85）2A、14（417）0-0-10、小偃22和周麦18的亚基组合为1、7+9、2+12。从试验材料的面粉中提取淀粉并用扫描电子显微镜观察淀粉粒形态,测定并分析淀粉理化性质（淀粉粒分布、直链淀粉含量、相对结晶度、短程有序度和热特性）和面团混揉特性（形成时间和稳定时间）。【结果】12个材料淀粉颗粒中,大淀粉粒呈不规则的椭圆形,小淀粉粒呈不规则椭圆形或多面体。新麦26、济麦44、藁城8901、西农221、西农979和西农059淀粉粒排列紧密,西农615、西农633、15（85）2A、14（417）0-0-10、小偃22和周麦18的淀粉粒排列较为分散,西农979、15（85）2A、小偃22和周麦18中含有较大直径的A型淀粉粒。A型淀粉粒含量越高,B型淀粉粒含量就会越低,B型淀粉粒与A型淀粉粒含量的比值就会越小。当材料间的直链淀粉含量接近时,那么它们的面团稳定时间也较为接近。12个材料淀粉的X射线衍射图相似,均属于A型晶体结构。淀粉的傅里叶变换红外光谱分析表明,新麦26拥有最高的1 045/1 022 cm^-1值和最低的1 022/995 cm^-1值;周麦18的1 022/995 cm^-1值最高,反而1 045/1 022 cm^-1值较低。这表明试验材料较高的1 045/1 022 cm^-1值通常对应较低的1 022/995 cm^-1值。12个试验材料的淀粉特性不同,其面团稳定时间也有显著差异。新麦26、济麦44、西农221、西农979和西农633具有较长的面团稳定时间,其中,新麦26的面团稳定时间远远长于其他材料。【结论】在12个试验材料中,直链淀粉含量（r=0.88,P<0.01）和淀粉短程有序度（r=0.83,P<0.01）与面团的稳定时间呈显著正相关,A型淀粉粒含量（r=0.61,P<0.05）、淀粉相对结晶度（r=0.84,P<0.01）和淀粉糊化焓（r=0.71,P<0.01）与面团稳定时间呈显著负相关。

关键词: 小麦面团, 淀粉颗粒, 淀粉结构, 淀粉理化特性, 面团稳定时间

Abstract:

【Objective】Wheat dough is made of starch wrapped around filaments of gluten proteins. The rheological properties of dough have influence on the processing qualities of food. To explore the effect of starch physicochemical properties on the rheological properties of dough can provide a theoretical basis for clarifing the function of starch in dough.【Method】12 wheat varieties or strains were used as experimental materials, and the 12 test materials had three high molecular weight glutenin subunits (HMW-GSs) combinations. The subunits of Xinmai 26, Jimai 44, Xinong 615, and Gaocheng 8901 were 1, 7+8, and 5+10; the subunits of Xinong 221, Xinong 979, Xinong 633, and Xinong 059 were 1, 7+8, and 2+12; the subunits of 15(85)2A, 14(417)0-0-10, Xiaoyan 22, and Zhoumai 18 were 1, 7+9, and 2+12. Starch was extracted from the seeds of the test materials and the morphology of starch grains was observed by scanning electron microscope. The physicochemical properties of starch (including starch grain distribution, amylose content, relative crystallinity, short-range order degree, and thermal characteristics) and dough mixograph factors (including formation time and stability time) were determined and analyzed.【Result】For the starch granules of the 12 materials, the large starch granules were irregular oval, while the small starch granules were irregular oval or polyhedron. The starch grains of Xinmai 26, Jimai 44, Gaocheng 8901, Xinong 221, Xinong 979, and Xinong 059 were closely arranged, while the starch grains of Xinong 615, Xinong 633, 15(85)2A, 14(417)0-0-10, Xiaoyan 22, and Zhoumai 18 were dispersed. Xinong 979, 15(85)2A, Xiaoyan 22, and Zhoumai 18 had larger diameter of A-type starch grains. The higher the content of A-type starch grains, the lower the content of B-type starch grains, and the smaller the ratio of B-type starch grains to A-type starch grains. When the amylose content between two materials was similar, their dough stability time was similar. The X-ray diffraction patterns of the starches of the 12 materials are similar and all belong to A-type crystal structure. The Fourier transform infrared spectrum analysis of starch showed that Xinmai 26 had the highest 1 045/1 022 cm^-1 value and the lowest 1 022/995 cm^-1value, while the value of 1 022/995 cm^-1 in Zhoumai 18 was the highest, but the value of 1 045/1 022 cm^-1 was lower. This indicates that a higher 1 045/1 022 cm^-1 value of the test material usually corresponds to a lower 1 022/995 cm^-1 value. The starch properties of the 12 test materials were different, and the stability time of the dough was also significantly different. The materials Xinmai 26, Jimai 44, Xinong 221, Xinong 979, and Xinong 633 had longer dough stability time, and the dough stability time of Xinmai 26 was much longer than that of other materials.【Conclusion】 Among the 12 test materials, amylose content (r=0.88, P<0.01) and short-range order of starch (r=0.83, P<0.01) were significantly positively correlated with the dough stability time. The A-type starch content (r=0.61, P<0.05), starch relative crystallinity (r = 0.84, P<0.01), and enthalpy of starch gelatinization (r=0.71, P<0.01) were significantly negatively correlated with the dough stability time.

Key words: wheat dough, starch granules, starch structure, starch physiochemical properties, dough stability

牛洪壮,刘洋,李晓萍,韩裕轩,王可可,杨雁,杨千慧,闵东红. 不同HMW-GSs组成小麦籽粒淀粉理化特性对面团稳定时间的影响[J]. 中国农业科学, 2021, 54(23): 4943-4953.

NIU HongZhuang,LIU Yang,LI XiaoPing,HAN YuXuan,WANG KeKe,YANG Yan,YANG QianHui,MIN DongHong. Effects of Physicochemical Properties of Wheat (Triticum aestivum L.) Starch with Different HMW-GSs Combinations on Dough Stability[J]. Scientia Agricultura Sinica, 2021, 54(23): 4943-4953.

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试验材料 Varieties	形成时间 Dough development time (min)	稳定时间 Dough stability (min)
新麦26 Xinmai 26	7.05±0.17bc	41.80±0.16a
济麦44 Jimai 44	6.55±0.19d	17.66±0.14e
西农615 Xinong 615	6.63±0.21cd	9.23±0.19f
藁城8901 Gaocheng 8901	7.46±0.14ab	8.25±0.12g
西农221 Xinong 221	5.36±0.34e	21.52±0.18b
西农979 Xinong 979	7.30±0.17ab	20.33±0.18c
西农633 Xinong 633	7.53±0.18a	19.55±0.12d
西农059 Xinong 059	6.26±0.27d	7.17±0.16h
15（85）2A	4.63±0.22f	5.96±0.18i
14（417）0-0-10	4.42±0.24f	5.08±0.19j
小偃22 Xiaoyan 22	5.17±0.15e	4.06±0.17k
周麦18 Zhoumai 18	2.61±0.19g	3.14±0.15l

试验材料 Varieties	A型淀粉粒含量 A-type starch granule (%)	B型淀粉粒含量 B-type starch granule (%)	B/A值 B/A ratio	直链淀粉含量 Amylose content (%)
新麦26 Xinmai 26	54.34±0.59h	45.66±0.59a	0.84	24.57±0.19a
济麦44 Jimai 44	57.85±0.66g	42.15±0.66b	0.73	23.16±0.47b
西农615 Xinong 615	59.99±0.19f	40.01±0.19c	0.67	20.82±0.29d
藁城8901 Gaocheng 8901	61.45±0.78e	38.55±0.78d	0.63	19.81±0.15efg
西农221 Xinong 221	65.85±0.36b	34.15±0.36fg	0.52	22.57±0.37bc
西农979 Xinong 979	64.29±0.28c	35.71±0.28e	0.56	19.86±0.11ef
西农633 Xinong 633	66.42±0.45b	33.58±0.45g	0.51	22.22±0.23c
西农059 Xinong 059	69.77±0.63a	30.23±0.63h	0.43	20.10±0.32e
15（85）2A	62.52±0.34d	37.48±0.34d	0.60	19.18±0.52gh
14（417）0-0-10	66.20±0.47b	34.13±1.01fg	0.52	18.7±0.25h
小偃22 Xiaoyan 22	64.78±0.42c	35.22±0.42ef	0.54	19.22±0.13fgh
周麦18 Zhoumai 18	70.11±0.41a	29.89±0.41h	0.43	18.17±0.41i

试验材料 Varieties	相对结晶度 Relative crystallinity (%)	短程有序度 1045/1022 cm^-1	无序结构/碳水化合物 1022/995 cm^-1
新麦26 Xinmai 26	25.78±0.16i	1.11±0.03a	0.77±0.03e
济麦44 Jimai 44	29.26±0.15f	1.04±0.02b	0.82±0.01e
西农615 Xinong 615	31.37±0.16d	0.82±0.02e	0.95±0.02d
藁城8901 Gaocheng 8901	33.31±0.12b	0.86±0.03d	0.95±0.04d
西农221 Xinong 221	27.73±0.09h	0.95±0.01c	0.92±0.02d
西农979 Xinong 979	28.34±0.13g	0.86±0.04d	1.04±0.05c
西农633 Xinong 633	29.92±0.09e	0.86±0.01de	0.97±0.02d
西农059 Xinong 059	32.41±0.15c	0.74±0.01f	1.12±0.02b
15（85）2A	29.46±0.11f	0.85±0.01de	1.04±0.02c
14（417）0-0-10	31.54±0.18d	0.82±0.02de	1.14±0.01b
小偃22 Xiaoyan 22	31.32±0.11d	0.84±0.03de	1.16±0.05ab
周麦18 Zhoumai 18	35.32±0.19a	0.77±0.01f	1.21±0.03a

试验材料 Varieties	起始温度 T₀(℃)	峰值温度 T_p (℃)	结束温度 T_c (℃)	糊化焓 ΔH_gel (J·g^-1)
新麦26 Xinmai 26	53.47±0.95de	60.13±0.21de	66.73±0.99bc	6.90±0.30fg
济麦44 Jimai 44	54.03±0.31bc	60.23±0.68de	67.45±0.46abc	7.30±0.29ef
西农615 Xinong 615	55.60±0.92ab	61.27±0.35cd	67.72±0.35abc	7.40±0.30def
藁城8901 Gaocheng 8901	52.63±0.25de	60.40±0.36de	66.95±0.35abc	7.14±0.17ef
西农221 Xinong 221	56.27±0.76a	61.33±0.55cd	69.02±0.68a	6.40±0.39g
西农979 Xinong 979	53.83±0.60bc	62.96±0.06b	64.47±1.11de	6.94±0.11fg
西农633 Xinong 633	53.73±1.29c	64.83±0.57a	68.62±1.17ab	7.64±0.35cd
西农059 Xinong 059	53.77±0.86c	62.43±0.40bc	68.73±0.62ab	7.75±0.20bcd
15（85）2A	54.27±1.21bc	59.43±1.21e	65.72±2.49cd	7.95±0.51abc
14（417）0-0-10	51.67±0.91e	54.33±1.00g	60.78±0.68f	8.31±0.40ab
小偃22 Xiaoyan 22	52.50±0.36de	56.14±0.10f	63.10±0.82e	8.06±0.18abc
周麦18 Zhoumai 18	53.57±1.40d	55.47±1.07fg	65.75±0.97cd	8.47±0.30a