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
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牛洪壮,刘洋,李晓萍,韩裕轩,王可可,杨雁,杨千慧,闵东红
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Effects of Physicochemical Properties of Wheat (Triticum aestivum L.) Starch with Different HMW-GSs Combinations on Dough Stability
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NIU HongZhuang,LIU Yang,LI XiaoPing,HAN YuXuan,WANG KeKe,YANG Yan,YANG QianHui,MIN DongHong
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表3 12个试验材料的淀粉相对结晶度和短程有序度
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Table 3 Structural order of starch external region and relative crystallinity of starch from 12 varieties
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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 |
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