摘要
以 5个小麦品种为材料 ,利用快速粘度分析仪 (RVA)研究了不同筋力品种间搅拌值的差异及搅拌值与其它淀粉糊化特性指标的关系。结果表明 ,不同品种间搅拌值有一定差异 ,酶浓度对搅拌值有显著影响。搅拌值与面团筋力无一致性 ,与糊化温度、糊化时间相关不显著 ,但是与高峰粘度、低谷粘度、粘度破损值、最终粘度以及回冷值等 5项淀粉糊化指标显著正相关。同时求出了这 5项淀粉糊化指标依搅拌值变化的回归方程。
Five wheat cultivars with different gluten were used for investigating the difference of stirring number (SN) and other pasting properties of starch by Rapid Visco Analyser (RVA).It Was found that these cultivars had different SN and the enzyme consistence had remarkable effect on SN.The SN was not correlated with wheat gluten,pasting temperature and pasting time.However,it was significantly and positively correlated with the peak viscosity,trough viscosity,breakdown,setback,and final viscosity.Also,the regressive equations between each of the five parameters and SN were carried out.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2002年第3期51-54,共4页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金
国家计委<山东省聊城市国家大型优质小麦生产基地项目>资助
关键词
小麦品种
搅拌值
淀粉糊化特性指标
粘度
RVA
wheat,stirring number,alpha-amylase,pasting properties,starch,viscosity,RVA
