脱脂脱蛋白处理对小麦A、B淀粉理化性质的影响

为阐明脂类和颗粒结合蛋白对小麦A、B淀粉理化和结构性质的影响,以豫麦49-198为试验材料,采用面团法制备小麦淀粉,沉降法分离小麦A、B淀粉,并对其进行脱脂脱蛋白处理,研究了处理前后小麦A、B淀粉组成、颗粒结构、溶解度与膨胀度、糊特性、热特性等性质的差异。结果表明:与未处理的小麦A、B淀粉相比,脱脂脱蛋白处理后小麦A、B淀粉颗粒表面较光滑,分散程度较均匀,偏光十字的位置和形状无显著性差异,清晰度显著增加;溶解度和膨胀度随温度的增长趋势显著增加;起始温度、峰值温度、终值温度、透明度、峰值黏度、衰减值、回生值显著增加;冻融稳定性、峰值时间显著降低;热焓值无显著变化。这为小麦A、B淀粉更好的应用提供理论参考。

Effects of Defatting Coupled with Deproteinization on the Physiochemical Properties of A- and B-type Wheat Starch

Using the Yumai 49-198 variety, wheat starch was prepared by the dough-washing method, and A- and B-type wheat starches were separated by sedimentation. Subsequently, A- and B-type starch were defatted and deproteinized. The effect of lipids and particle-bound proteins on physiochemical and structural properties of A- and B-type wheat starch were studied in terms of changes in starch composition, particle structure, solubility, swelling power, pasting properties, and thermal properties before and after treatment. The results indicated that compared with untreated wheat starches, the particles of defatted and deproteinized wheat starches were smoother and had more uniform dispersion. The position and shape of birefringence were not significantly changed, but the clarity was markedly higher. The solubility and swelling degree was dramatically increased with increasing temperature. The onset temperature, peak temperature, final temperature, transparency, peak viscosity, breakdown value, and setback value were also significantly increased. However, the freeze-thaw stability and peak-time value were markedly decreased, and no significant changes were observed in gelatinization enthalpy. These results may have theoretical reference for industrial use of A- and B-type wheat starches.