RELATIONSHIP OF DAMAGED STARCH WITH SOME PHYSICOCHEMICAL PARAMETERS IN ASSESSMENT OF WHEAT FLOUR QUALITY
RELATIONSHIP OF DAMAGED STARCH WITH SOME PHYSICOCHEMICAL PARAMETERS IN ASSESSMENT OF WHEAT FLOUR QUALITY
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小麦粉品质评价中受损淀粉与一些理化参数的关系
DOI：
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发表时间：
2014
期刊：
影响因子：
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通讯作者：
Lubna Mobin
中科院分区：
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作者：
Rashida Ali;Muhammad Shakeel Khan;S. A. Sayeed;Rahil Ahmed;S. Saeed;Lubna Mobin
对来自4个不同磨坊的18个不同半硬面粉样品进行了破损淀粉(DS)和其他各种理化性质的分析，通过干燥仪、溶剂保留率(SRC)、粉质仪、显微粘度仪和Glutomatic建立了它们之间可能存在的相关性。粉质仪测定的面团吸水率和面团形成时间、糊化开始时间、显微粘度图测定的峰值、谷值和最终粘度、SRC测定的碳酸钠和乳酸值保留并传递了谷氨酸酶测定的面筋蛋白，而用Megazyme试剂盒进行的酶分析表明，Kernalyzer的蛋白质与受损淀粉密切相关。粒度分析表明，大颗粒(>；160微米)的含量与淀粉破损率成反比。碱性保水能力(AWRC)和碳酸钠的SRC值直接相关，因为受损淀粉的增加也会增加面粉的吸水/保水能力。整个工作表明，冗长的酶促破损淀粉分析也需要熟练的人力，可以用某些仪器和简单的SRC分析来取代，特别是对于商业目的，因为快速测试是非常必要的。在DS和从粉质仪和谷光仪测量的吸水率的差异之间发现了一个有趣的相关性。这清楚地表明，完整的淀粉面筋蛋白在碾磨过程中会受到无形的破坏。
The samples of 18 different semi hard flour from four different mills were analyzed for damaged starch (DS) and for various other physicochemical properties through Kernalyzer, solvent retention capacity (SRC) profile, Farinograph, Micro Visco-Amylo-Graph and Glutomatic to establish the correlations that may exist among them. It was found that water absorption and dough development time from Farinograph, beginning of gelatinization, peak, trough and final viscosities from Micro Visco-Amylo-Graph, sodium carbonate and lactic acid values from SRC tests, retained and passed gluten from Glutomatic while the protein from Kernalyzer were closely related to damaged starch as determined by enzymatic analysis using Megazyme kit. The particle size analysis showed that amount of large particle i.e. >160 micron is inversely proportional to percentage of damaged starch. Alkaline water retention capacity (AWRC) and sodium carbonate SRC values are directly related as the increase in damaged starch will also increase the water absorption/ holding capacity of flour. The overall exercise has revealed that lengthy enzymatic damaged starch analysis which requires skilled manpower as well, may be replaced by certain instrumental and simple SRC analysis especially for commercial purposes where rapid tests are so much desired. An interesting correlation was found between the DS and the difference in water absorption measured from Farinograph and Glutomatic. It is clearly demonstrated that starch intact to gluten proteins is invisibly damaged during milling.