小麦籽粒不同部位淀粉组分含量与品质性状的差异分析.doc


小麦籽粒不同部位淀粉组分含量与品质性
状的差异分析#
周龙静,蔡剑,姜东**
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(南京农业大学农学院)
摘要:以强筋小麦品种郑麦 9023 和弱筋小麦品种宁麦 13 为材料,利用碾磨分层技术,研究
了小麦籽粒不同部位淀粉及其组分含量与品质性状的差异分析。结果表明:由籽粒外向籽粒
内,面粉直链淀粉和支链淀粉、 A-和 B-型淀粉粒数目,主要糊化参数,降落值, SDS-沉淀
值、膨胀势基本呈先上升后稳定的趋势, 而支/直比、 C-型淀粉粒数目呈先下降后稳定的趋
势,籽粒最外一层( P1)淀粉、淀粉粘度参数、降落值、沉淀值和膨胀势最低,小麦各层面
粉加工品质呈逐渐提高趋势。
关键词:小麦;碾磨分层;淀粉;淀粉粒;糊化特性;
中图分类号:S512
Profiling ponents Concentrations and Quality
Traits of Different Layers of Wheat Grain
ZHOU Longjin, CAI Jian, JIANG Dong
(College of Agriculture, Nanjing Agricultural University)
Abstract: Different layer of wheat grains of Zhengmai 9023 with high grain protein content and
Ningmai 13 with low grain protein content was prepared using a peeling machine. The variations
in ponents concentration and quality traits of these flour fractions were profiled. In
general, concentrations of amylose, amylopectin, number percent of A- and B- type granule, the
pasting traits, falling number, sedimentation volume and swelling power increased along with the
flour peeled from the outer to the inner parts of grain, and then leveled off in the inner part.
Reversely, the ratio of amylose to amylopectin concentration, number percent of C- type granule
decreased from the outer to the inner parts of grain and then leveled off in the inner part. Flour
from the outmost layer (the outer most 10% of the grain) showed the lowest in