Comparison of physical properties of wheat starch gels with different amylose content
Comparison of physical properties of wheat starch gels with different amylose content
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DOI：
10.1094/cchem.2002.79.6.861
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发表时间：
2002-11-01
期刊：
影响因子：
2.4
通讯作者：
Satake, T
中科院分区：
文献类型：
--
作者：
Sasaki, T;Yasui, T;Satake, T
以直链淀粉含量不同的10个小麦品种为研究对象，研究了直链淀粉含量及其他淀粉特性对浓缩淀粉凝胶特性的影响。从2个糯小麦品系和8个非糯小麦品系的籽粒中分离出淀粉。糯系直链淀粉含量为1.4 ~ 1.7%，非糯系直链淀粉含量为18.5 ~ 28.6%。淀粉凝胶由浓缩淀粉悬浮液（30%和40%）制备。将糊化后的淀粉冷却并在5℃下保存1、8、16、24和48小时。采用平行平板几何法测定淀粉凝胶的动态粘度，研究了淀粉凝胶的流变性能。在贮藏过程中，低直链淀粉的贮藏剪切模量(G)显著低于高直链淀粉。蜡质淀粉凝胶对G′的频率依赖性较高，性质与非蜡质淀粉明显不同。在40%淀粉凝胶中，直链淀粉含量较低的淀粉在贮藏48小时内G′增加较快，蜡质淀粉的G′增加极陡。淀粉悬浮液的直链淀粉含量和浓度对淀粉凝胶性能有显著影响。
The effects of amylose content and other starch properties on concentrated starch gel properties were evaluated using 10 wheat cultivars with different amylose content. Starches were isolated from grains of two waxy and eight nonwaxy wheat lines. The amylose content of waxy wheat lines was 1.4-1.7% and that of nonwaxy lines was 18.5-28.6%. Starch gels were prepared from a concentrated starch suspension (30 and 40%). Gelatinized starch was cooled and stored at 5degreesC for 1, 8, 16, 24, and 48 hr. The rheological properties of starch gels were studied by measuring dynamic viscoclasticity with parallel plate geometry. The low-amylose starch showed a significantly lower storage shear modulus (G) than starches with higher amylose content during storage. Waxy starch gel had a higher frequency dependence of G' and properties clearly different from nonwaxy starches. In 40% starch gels, the starch with lower amylose showed a faster increase in G' during 48 hr of storage, and waxy starch showed an extremely steep increase in G' The amylose content and concentration of starch suspension markedly affected starch gel properties.