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The effects of the chain-length distributions of starch molecules on rheological and thermal properties of wheat flour paste

文献类型： 外文期刊

作者： Zhang, Zhongwei 1 ; Li, Enpeng 1 ; Fan, Xiangyun 2 ; Yang, Chuantian 1 ; Ma, Hongxiang 2 ; Gilbert, Robert G. 1 ;

作者机构： 1.Yangzhou Univ, Key Lab Plant Funct Genom, Jiangsu Key Lab Crop Genet & Physiol, Minist Minist Educ,Coll Agr, Yangzhou 225009, Jiangsu, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Food Crops, Jiangsu Collaborat Innovat Ctr Modern Crop Prod, Nanjing 210014, Jiangsu, Peoples R China

3.Univ Queensland, Queensland Alliance Agr & Food Innovat, Ctr Nutr & Food Sci, Brisbane, Qld 4072, Australia

4.Yangzhou Univ, Minist Educ China, Joint Int Res Lab Agr Agri Prod Safety, Yangzhou 225009, Jiangsu, Peoples R China

关键词： Wheat; Starch; Molecular structure; Rheology; Chain-length 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： 2020 年 101 卷

页码：

收录情况： SCI

摘要： The rheological and thermal properties of wheat flour are important for eating and processing quality of flour-based foods. These properties are in part affected by the structure of the component starch, but the mechanisms underlying this are not well understood. In this study, the thermal and rheological properties of wheat-flour paste for 16 wheat varieties were measured and the results fitted with two standard models. Starch molecular structures were measured by fluorophore-assisted carbohydrate electrophoresis and size-exclusion chromatography. The resulting chain-length distributions of amylopectin and amylose were fitted using biosynthesis-based models, thereby representing the data in terms of biologically-meaningful parameters. Protein content was also measured. This gave quantitative relations between starch molecular fine structure and rheological and thermal properties of wheat flour paste. Long amylopectin chains were positively correlated with peak and conclusion temperatures, viscosity was positively, and elasticity negatively, correlated with the length of amylopectin short chains, while protein content showed no significant correlation with rheological and thermal properties. These results indicate that starch fine structure provides additional criteria for the selection of wheat varieties, complementary to the common use of protein composition and amylose content.

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