| 抗性淀粉对小麦粉凝胶质构特性的影响 |
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| 引用本文： | 付蕾,田纪春.抗性淀粉对小麦粉凝胶质构特性的影响[J].中国粮油学报,2012,27(9):40-43. |
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| 作者姓名： | 付蕾 田纪春 |
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| 作者单位： | 1. 国家作物生物学重点实验室山东农业大学小麦品质育种研究室,泰安271018;山东农业大学化学与材料科学学院,泰安271018
2. 国家作物生物学重点实验室山东农业大学小麦品质育种研究室,泰安,271018 |
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| 基金项目： | 国家973专项(2009CB118301);山东农业大学青年科技创新基金(08-23645) |
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| 摘 要： | 以3种不同筋力小麦粉为原料,研究了抗性淀粉(Resistant Starch,RS)对小麦粉凝胶质构特性的影响。结果表明:抗性淀粉不能形成凝胶,添加5%～20%抗性淀粉的小麦粉配粉可形成凝胶。抗性淀粉RS3和RS2对强筋、中筋和弱筋小麦粉凝胶的影响趋势相同,随着配粉中抗性淀粉的比例逐渐增加,各凝胶的硬度、黏着性和胶着性显著降低,中筋粉的硬度、黏着性和胶着性值最高,弱筋粉次之,强筋粉最低;3种筋力小麦粉及其抗性淀粉配粉的弹性和凝聚性差异很小。
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| 关 键 词： | 抗性淀粉 凝胶 小麦粉 质构曲线分析 |
| 收稿时间： | 1/5/2012 2:26:44 PM |
| 修稿时间： | 5/4/2012 9:54:57 PM |
Effect of Resistant Starch on Gel Textural Properties of Wheat Flour |
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| Fu Lei
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Tian Jichun.Effect of Resistant Starch on Gel Textural Properties of Wheat Flour[J].Journal of the Chinese Cereals and Oils Association,2012,27(9):40-43. |
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| Authors: | Fu Lei Tian Jichun |
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| Affiliation: | 1(State Key Laboratory of Crop Biology/Grop of Quality Wheat Breeding,Shandong Agricultural University1,Tai′an 271018)(College of Chemistry and Material Science,Shandong Agricultural University2,Tai′an 271018) |
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| Abstract: | In this research,the effect of resistant starch on gel textural properties of wheat flour was investigated.The results show that all the wheat flour and RS-wheat flour mixtures with 5% ～20% RS were able to form gels except resistant starch.The influential tendencies of RS3 on control wheat gels and RS-wheat mixed gels were consistent with RS2.The hardness,adhesiveness and gumminess for RS-wheat mixed gels decreased as the RS proportion in the gel increasing,and the values for RS-intermediate gluten wheat flour mixed gels were the highest,followed by RS-weak gluten wheat flour gels and then RS-strong gluten wheat flour gels.The springiness and cohesiveness for control wheat flour gels and RS-wheat flour mixed gels were observed to be almost the same. |
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| Keywords: | resistant starch gel wheat flour texture profile analysis |
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