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Comparison of starch physicochemical properties of wheat cultivars differing in bread- and noodle-making quality

文献类型： 外文期刊

作者： Zi, Yan 1 ; Shen, Hao 2 ; Dai, Shuang 3 ; Ma, Xiao 2 ; Ju, Wei 1 ; Wang, Canguo 1 ; Guo, Jun 1 ; Liu, Aifeng 1 ; Cheng, Dungong 1 ; Li, Haosheng 1 ; Liu, Jianjun 1 ; Zhao, Zhendong 1 ; Zhao, Shijie 2 ; Song, Jianmin 1 ;

作者机构： 1.Shandong Acad Agr Sci, Crop Res Inst, Jinan 250100, Shandong, Peoples R China

2.Shandong Agr Univ, Coll Life Sci, State Key Lab Crop Biol, Tai An 271018, Shandong, Peoples R China

3.Shandong Acad Agr Sci, Shandong Ctr Crop Germplasm Resources, Jinan 250100, Shandong, Peoples R China

4.Shandong Med Technician Coll, Tai An 271000, Shandong, Peoples R China

关键词： Common wheat (Triticum aestivum L.); Bread- and noodle-making quality; Starch physicochemical properties; Amylopectin chain length; Starch granules distribution

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）

ISSN： 0268-005X

年卷期： 2019 年 93 卷

页码：

收录情况： SCI

摘要： Wheat cultivars that produce good-quality bread and noodles are important for the food industry and starch physicochemical properties greatly influence the reprocessing quality. In this study, six types of cultivars differing in bread and noodle quality were compared for starch characteristics and for future quality improvement. All six types exhibited significantly different starch physicochemical properties including starch components, amylopectin chain length distribution, granule size and distribution, pasting, swelling, and gelatinization. Most parameters investigated were significantly correlated with bread- and noodle-making performance, confirming significant effects of starch properties on wheat end-use quality. The ratio of amylopectin/amylose contents, proportion of amylopectin short chains (2 <= DP <= 10), amount of C-type starch granules, pasting peak viscosity and gelatinization conclusion temperature (T-c) were effective indicators for improvement of wheat processing quality, and cultivars with those parameters in ranges of 2.1-2.6, 47.8-51.0%, 36.2-46.7%, 2890-3450 cP, and 68.5-69.6 degrees C, respectively, would yield superior bread- and/or noodle-making quality.

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[1]Comparison of starch physicochemical properties of wheat cultivars differing in bread- and noodle-making quality. Zi, Yan,Ju, Wei,Wang, Canguo,Guo, Jun,Liu, Aifeng,Cheng, Dungong,Li, Haosheng,Liu, Jianjun,Zhao, Zhendong,Song, Jianmin,Shen, Hao,Ma, Xiao,Zhao, Shijie,Dai, Shuang,Shen, Hao. 2019

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