Physical properties of yellow alkaline noodles from near-isogenic wheat lines with different Wx protein deficiency
Physical properties of yellow alkaline noodles from near-isogenic wheat lines with different Wx protein deficiency
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不同Wx蛋白缺乏症近等基因小麦品系黄碱面条的物理特性
DOI：
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发表时间：
2006
期刊：
影响因子：
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通讯作者：
H. Yamauchi
中科院分区：
文献类型：
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作者：
Yuko Tanaka;H. Miura;M. Fukushima;Miwako Ito;Z. Nishio;Sun;N. Hashimoto;Takahiro Noda;Shigenobu Takigawa;C. Matsuura;H. Yamauchi
本文研究了面粉中直链淀粉含量与黄碱面条的质构等物理性质之间的关系。为此，我们使用了8种不同Wx蛋白缺失的近等基因面粉在中国春遗传背景下。利用近等基因系，可以获得除直链淀粉含量外与YAN相似的面粉特性，并可以清楚地分析直链淀粉含量对YAN物理特性的影响。研究结果表明，随着面粉中直链淀粉含量的降低，八个品系所制得的YAN的破断力和破断力/破断变形基本上呈下降趋势，而弹性指数则呈上升趋势。来自八个品系的面粉和淀粉的凝胶的断裂力和弹性指数表现出与上述关于YAN的那些相似的趋势。结果表明，面粉中直链淀粉含量和淀粉凝胶特性对YAN的物理特性有很大影响。YAN的感官评价表明，与由具有所有三种Wx基因的面粉制成的面条相比，由缺乏Wx-A1或Wx-B1蛋白质但特别是前者的单一无效类型的面粉制成的面条具有稍低的硬度和更好的弹性和光滑度。该结果与煮燕的物理性质基本一致。这些事实表明，当与野生型小麦相比时，具有稍微较低直链淀粉含量的小麦适合于生产具有可接受质地的YAN，特别是当考虑弹性和光滑度时。
This paper reports the results of a study of the relationship among the amylose content of flours and the physical properties, such as the texture, of yellow alkaline noodles (YAN) prepared from these flours. For this purpose, we used eight types of near-isogenic flours with different Wx protein deficiency under the Chinese Spring genetic background. With the use of the near-isogenic lines, it was possible to achieve similar flour characteristics, with the exception of the amylose content of starch in YAN, and to analyze clearly the effects of the amylose content on the physical properties of YAN. The results of this study indicated that the breaking force and breaking force/breaking deformation of YAN made from the eight lines basically decreased and that the elastic index, on the contrary, increased, when the amylose content of starch from the flours was reduced. The breaking force and elastic index of gels from the flours and starches of the eight lines showed similar tendencies to those described above with regard to YAN. These results showed that the physical properties of YAN are greatly influenced by the amylose content of the flour and the properties of the starch gel. A sensory evaluation of YAN indicated that noodles from the flours of single-null types, which lack either the Wx-A1 or the Wx-B1 protein but particularly the former, had somewhat lower hardness and better elasticity and smoothness than those made from flour having all three Wx genes. The results basically corresponded to those of the physical properties of boiled YAN. These facts suggest that wheat with a somewhat lower amylose content, when compared to wild-type wheat, is suitable for producing YAN with acceptable texture, especially when considering the elasticity and smoothness.