关中小麦品种籽粒糊化特性研究

以参加陕西省关中小麦品种区域试验的15个小麦品种(品系)为材料，研究了全麦粉、小麦粉和淀粉的粘度参数和膨胀体积，及各参数间的相关性。结果表明：样品不同处理形式和添加AgNO3对糊化特性有较大影响。全麦粉与小麦粉峰值粘度呈极显著正相关；加AgNO3小麦粉与淀粉、加AgNO3全麦粉的峰值粘度显著正相关。小麦粉与全麦粉的膨胀体积呈显著正相关，但淀粉与小麦粉、全麦粉的膨胀体积不相关。全麦粉和淀粉的膨胀体积与其粘度参数不相关；小麦粉膨胀体积与其峰值粘度、冷糊稳定性、热糊稳定性呈极显著或显著正相关；加AgNO3小麦粉膨胀体积与其回生值呈显著正相关。以全麦粉、小麦粉和淀粉的膨胀体积和粘度参数进行聚类分析，结果表明：不同处理形式下所得小麦品种聚类结果并不一致。这说明，小麦籽粒中其它组分或样品粒度对淀粉糊化特性有重要影响。

Study on the Grain Paste Property of Guanzhong Wheat Varieties

The study was aimed at determining the correlation of swelling volume and viscosity with fifteen winter wheat varieties as materials from regional variety trail in Guanzhong,Shaanxi province.Sample processing and adding AgNO_3 showed important influence on pasting property.The peak viscosity of wholemeal were significantly correlative on that of flour,and the peak viscosity of flour adding AgNO_3 were correlative to that of starch and wholemeal added AgNO_3.The swelling volume of flour were significantly correlative to that of wholemeal,but the swelling volume of starch were not correlative to that of wholemeal and flour.The swelling volume of whoemeal and starch were not correlative to their peak viscosity parameters,and the swelling volume of flour were significantly correlative to peak viscosity stability of cool paste and stability of hot paset.The results of categorization of wholemeal,flour,and starch are not identical,showing that other components of wheat kernel have important influence on pasting property of starch.