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

Abstract

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

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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References 49

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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

Effects of Physicochemical Properties of Wheat (Triticum aestivum L.) Starch with Different HMW-GSs Combinations on Dough Stability

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