Influence of Starch and Gluten Characteristics on Rheological Properties of Wheat Flour Gel at Small and Large Deformation
Influence of Starch and Gluten Characteristics on Rheological Properties of Wheat Flour Gel at Small and Large Deformation
复制标题
淀粉和面筋特性对小麦粉凝胶小变形和大变形流变性能的影响
DOI：
10.1094/cchem-85-3-0329
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发表时间：
2008
期刊：
影响因子：
--
通讯作者：
K. Kohyama
中科院分区：
文献类型：
--
作者：
Tomoko Sasaki;T. Yasui;K. Kohyama
摘要对10个直链淀粉含量不同的小麦品种（系）的淀粉和面筋进行了分离。通过动态剪切变形、蠕变恢复和单轴压缩试验，研究了30%小麦粉凝胶、淀粉凝胶和分离面筋蛋白与普通淀粉混合凝胶的流变特性。小麦样品的储能剪切模量（G′）、损耗剪切模量（G″）和损耗角正切值（tan δ = G″/G′）在面粉和淀粉凝胶中的变化规律相似，并且在面粉和淀粉凝胶中具有显著的相关性。醋酸溶谷蛋白比例与谷蛋白-淀粉混合物凝胶的tan δ呈显著正相关。直链淀粉含量的微小差异强烈地影响蠕变恢复测量中的面粉凝胶的流变学参数。直链淀粉含量较低的小麦粉凝胶表现出较高的蠕变和恢复顺应性，这与淀粉凝胶的趋势相对应。面粉凝胶在50和95%应力下的压缩力
ABSTRACT Starch and gluten were isolated from 10 wheat cultivars or lines with varied amylose content. The rheological properties of 30% wheat flour gel, starch gel, and the gel of isolated gluten mixed with common starch were determined in dynamic mechanical testing under shear deformation, creep-recovery, and compression tests under uniaxial compression. Variation of wheat samples measured as storage shear modulus (G′), loss shear modulus (G″), and loss tangent (tan δ = G″/G′) was similar between flour and starch gels and correlated significantly between flour and starch gel. The proportion of acetic acid soluble glutenin exhibited a significant relationship with tan δ of gluten-starch mixture gel. The small difference in amylose content strongly affected the rheological parameters of flour gels in creep-recovery measurement. Wheat flour gel with lower amylose content showed higher creep and recovery compliance that corresponded to the trend in starch gel. Compressive force of flour gel at 50 and 95% st...