彩色小麦的理化特性及麸皮粉的品质评价

目的研究彩色小麦和普通小麦的理化特性、营养组成及小麦皮层和胚乳中淀粉粒的结构形态和类型,为进一步了解彩色小麦的特性提供理论依据,为彩色小麦的营养加工奠定良好的基础。方法采用国标方法,对彩色小麦的理化指标和营养组成进行综合分析;采用扫描电子显微镜方法观察分析彩色小麦的皮层和胚乳中淀粉粒的结构形态和类型。结果彩色小麦在千粒重、容重等物理特性方面低于普通小麦,且彩色小麦籽粒的长宽比大,没有普通小麦籽粒饱满。在营养组分方面,绿麦3104、紫麦3202、黑麦3201的蛋白质含量分别比普麦烟农19高29.5%、24.4%、21.3%;湿面筋含量分别比普麦烟农19高29.6%、19.0%、17.0%;粗脂肪含量分别比普麦烟农19高31%、10.4%、22.2%。通过扫描电镜对小麦皮层结构分析发现彩色小麦糊粉层中含有大量的糊粉颗粒,集中了小麦籽粒大部分的营养物质。干法制备的麸皮粉,随着碾磨道数的增加,其灰分含量呈升高趋势,出粉率和白度呈降低趋势。结论彩色小麦在营养组成方面与普通小麦相比有很大优势,麸皮粉的品质特性与普通小麦相似,但彩色小麦的胚乳淀粉粒的形态和类型与普通小麦存在很大差异。

The physicochemical properties of color wheat and the quality evaluation of bran powder

Objective To study the physicochemical properties, nutrition composition and the morphology of wheat cortex and wheat endosperm starch granule of several kinds of color wheat and common wheat, and provide certain theoretical basis to further understand the unique characteristics of color wheat and lay a good foundation on the nutrition processing of color wheat. Methods Chinese national standard method was used to analyze the physicochemical indicators and nutrition of color wheat. The morphology of wheat cortex and wheat endosperm starch granule was observed by scanning electron microscope. Results The physical properties of color wheat, such as thousand seed weight and volume weight, were lower than those of common wheat, the length-width ratio was large, and the grain was not full. In nutrition composition, the protein content of green wheat 3104, purple wheat 3202, and rye 3201 were higher than that of Yannong 19 at 29.5%, 24.4%, and 21.3%, respectively. Wet gluten content was higher than that of Yannong 19 at 29.6%, 19.0%, and 17.0%, respectively. Crude fat content were respectively higher than that of Yannong 19 at 31%, 10.4%, 22.2%, respectively. Wheat cortex structural analysis by scanning electron microscopy found that the aleurone layer of color wheat had amounts of aleurone grain, and the most of nutrients in wheat kernels were focused. The quality evaluation of the bran powder prepared by the method of dry showed that, with the increase number of grinding, ash content showed an increasing tendency, while flour yield and whiteness tended to decrease. Conclusion The color wheat in nutritional composition has greater advantages compared to common wheat, and the quality characteristics of bran powder is similar to ordinary wheat, but the color wheat endosperm starch granule morphology and type has a great difference with common wheat.increase number of grinding, ash content showed an increasing tendency, in which the highest ash content of purple wheat 3202 reaches 5.95%, 26.72% higher than that of common wheat flour yield and whiteness tended to decrease. Comparing with the same number powder, flour yield of rye 3201 is the highest, Yannong 19 is the lowest. The highest flour yield of rye 3201 5B powder reaches 4.93%, and flour yield of Yannong 19 9B powder the lowest is only 1.23%. Comparing with the same number powder, the whiteness of common wheat is the highest, 13.37% higher than color wheat in the highest. Conclusion The color wheat in nutritional composition has greater advantages compared with common wheat, and the quality characteristics of bran powder is similar to ordinary wheat, but the color wheat endosperm starch granule morphology and type has great difference with common wheat.