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

牛洪壮,刘洋,李晓萍,韩裕轩,王可可,杨雁,杨千慧,闵东红

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

NIU HongZhuang,LIU Yang,LI XiaoPing,HAN YuXuan,WANG KeKe,YANG Yan,YANG QianHui,MIN DongHong

表2 12个试验材料的淀粉粒数量分布与直链淀粉含量

Table 2 Amylose content, number distribution of starch granules of starch from 12 varieties

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