脂类和颗粒结合蛋白对小麦A、B淀粉理化性质的影响

淀粉颗粒中的脂类和颗粒结合蛋白对其理化和结构性质存在一定影响,研究了小麦A、B淀粉经脱脂、脱蛋白处理后其化学组成、颗粒形态、糊特性等性质。结果表明:脱脂处理对小麦A、B淀粉的晶体类型、溶解度、膨胀度、起始温度、峰值温度、终值温度、热焓值、峰值黏度、谷黏度、衰减值、最终黏度、峰值时间、成糊温度均无显著性影响,相对结晶度降低。脱蛋白处理使小麦淀粉溶解度和膨胀度随温度的增长趋势显著增加,相对结晶度、起始温度、峰值温度、终值温度、峰值黏度、衰减值、回生值显著增大,谷黏度和峰值时间显著降低,对晶体类型、热焓值无显著影响。脱蛋白处理对小麦A、B淀粉理化性质的影响显著高于脱脂处理。

Effects of Lipids and Granule Associated Proteins on Physiochemical Properties of A, B- Wheat Starch

Lipids and granule associated proteins within starch granules have great effects on its physiochemical and structural properties. Chemical composition, particle morphology and paste properties of de-fat and de-protein treated A, B-wheat starch were studied in the paper. The results showed that the de-fat treatment of A, B-wheat starch has no significant effects on crystal type, solubility, swelling power, thermal and viscosity properties, but the relative crystallinity was decreased. The de-protein treated wheat starches exhibited a higher solubility, swelling degree, relative crystallinity, onset temperature, peak temperature, final temperature, peak viscosity, breakdown and setback value compared to native granules, while preaented a lower trough viscosity and peak time value. No significant effect was found on crystal type and enthalpy by the de-protein treatment. Effects of granule associated proteins on physiochemical properties of A, B- Wheat Starch were significantly higher than lipids.