Study on Physicochemical Characteristics of Waxy and High‐amylose Wheat Starches in Comparison with Normal Wheat Starch
Study on Physicochemical Characteristics of Waxy and High‐amylose Wheat Starches in Comparison with Normal Wheat Starch
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DOI：
10.1002/star.200600577
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发表时间：
2007-03
期刊：
影响因子：
2.3
通讯作者：
P. Hung;T. Maeda;N. Morita
中科院分区：
文献类型：
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作者：
P. Hung;T. Maeda;N. Morita
糯性和高直链淀粉小麦是最早在日本生产的转基因小麦品种。研究了蜡质和高直链淀粉小麦淀粉的理化性质，并与普通面包小麦淀粉进行了比较。糯小麦淀粉(˜为直链淀粉的1%)的糊化温度、转变热和颗粒结晶度均高于普通小麦淀粉和高直链淀粉。糯麦淀粉糊具有较高的峰值粘度和膨胀势，较低的糊化温度和最终粘度，有利于生产高品质的日本白咸面。与普通小麦淀粉相比，高直链淀粉小麦淀粉具有更高的直链淀粉含量(37.5%)、蓝值和最大碘吸收波长，但糊化温度和结晶度较低。高直链淀粉小麦淀粉糊的峰值粘度、崩解率和最终粘度均低于普通小麦淀粉。高直链淀粉小麦淀粉的这些特性有助于改善类似于硬粒小麦面条的面条的质构特性。
Waxy and high-amylose wheats are genetically modified cultivars produced firstly in Japan. The physicochemical properties of waxy and high-amylose wheat starches were investigated and compared to those of normal bread-wheat starch. The waxy wheat starch (˜ 1% of amylose) showed higher gelatinization temperature, transition enthalpy and crystallinity of granules than the normal and high-amylose wheat starches. The paste of waxy wheat starch had higher peak viscosity and swelling power, lower pasting temperature and final viscosity, which are favorable for producing Japanese white-salted noodles (Udon) of high-quality. In contrast, the high-amylose wheat starch had higher amylose content (37.5%), blue value and wavelength of maximal iodine absorption but lower gelatinization temperature and crystallinity than the normal wheat starch. The paste of high-amylose wheat starch had lower peak viscosity, breakdown and final viscosity than that of the normal wheat starch. These properties of the high-amylose wheat starch contributed to improve textural properties of noodles which were similar to durum wheat noodles.