Physicochemical properties of vitreous and floury endosperm flours in maize
Physicochemical properties of vitreous and floury endosperm flours in maize
复制标题
玉米玻璃质和粉状胚乳粉的理化特性
DOI：
10.1002/fsn3.1114
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发表时间：
2019-07
影响因子：
3.9
通讯作者：
Xu Guanghai
中科院分区：
文献类型：
--
作者：
Zhang Haiyan;Xu Guanghai
摘要以三个不同胚乳类型的玉米品种（硬粒、半硬粒和马齿玉米品种）为材料，对同一种玉米籽粒的玻璃质胚乳粉和粉质胚乳粉的特性进行了比较研究。维生素胚乳粉具有较高的直链淀粉含量和蛋白质含量，较低的淀粉含量，较高的大淀粉粒比例，较大的淀粉粒平均直径，较高的碘容量，较高的谷值粘度、最终粘度和消减值，较低的膨胀势，较低的峰值粘度和崩解值，较高的峰值时间和糊化温度。X射线衍射分析表明玻璃质和粉状胚乳粉的淀粉具有典型的A型图谱。三个品种的粉质胚乳粉比玻璃质胚乳粉具有更高的结晶度和更高的焓变。玻璃质和粉状胚乳的老化焓和老化率分别为6.23 ~ 7.92 J/g和52.72%~ 73.62%;总之，玻璃质和粉状胚乳粉具有显著不同的理化性质。本研究结果为在粮食加工过程中更好、更有效地利用胚乳不同部位提供了依据。
Abstract Three maize cultivars with different endosperm types (flint, semiflint, and dent maize cultivars) were studied to characterize vitreous endosperm flour properties compared with those of floury endosperm flour from the same maize kernels. Vitreous endosperm flour had higher amylose and protein contents, and lower starch content, higher percentage of large starch granule, bigger mean diameter of starch granule, higher iodine capacity, higher trough viscosity and final viscosity and setback, lower swelling power, lower peak viscosity and breakdown, and higher peak time and pasting temperature than the counterpart floury endosperm flour. X‐ray diffraction analysis indicated typical A‐pattern for starches of vitreous and floury endosperm flours. Floury endosperm flour showed the presence of greater crystallinity and higher enthalpy change (∆Hgel) than vitreous endosperm flour for three cultivars. Retrogradation enthalpy (∆Hret) and retrogradation percentage (R) of vitreous and floury endosperm flours ranged from 6.23 to 7.92 J/g and 52.72% to 73.62%, and from 5.46 to 6.45 J/g and 45.70% to 56.58%, respectively. In conclusion, vitreous and floury endosperm flours had significantly different physicochemical properties. Results of this study provide a foundation for better and valid utilization of different endosperm section during grain processing.
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作者：
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通讯作者：
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