小麦戊聚糖研究进展

戊聚糖是小麦籽粒中非淀粉多糖的主要成分.戊聚糖在小麦籽粒中的含量较低,但它对小麦的营养品质和加工品质都有重要的影响.本文综述了近年来国内外关于小麦戊聚糖的最新研究进展,包括小麦品种间戊聚糖含量的变异、戊聚糖的影响因素和遗传特性、戊聚糖与农艺性状关系及戊聚糖对小麦品质的影响等,旨在为中国小麦品质改良提供依据.     

戊聚糖在小麦品质改良中的研究与利用(综述)

戊聚糖是小麦等谷类作物籽粒中非淀粉多糖的重要组成成分.本文综述了国内外关于戊聚糖的分类、戊聚糖的影响因素和含量测定、戊聚糖影响小麦品质的机理及其与小麦品质性状间的关系等方面的研究进展;讨论了戊聚糖在我国小麦品质改良中的应用前景等问题.     

小麦籽粒中戊聚糖研究进展

戊聚糖是小麦籽粒中非淀粉多糖的重要组成成分,具有重要的功能作用,综述了国内外关于戊聚糖的分类、测定方法、理化特性、戊聚糖对小麦品质的影响及其遗传学与栽培生理调控等方面的研究进展.     

中国软质小麦品种戊聚糖含量的遗传变异及其与饼干加工品质的关系

 戊聚糖是影响小麦营养和加工品质的重要因素。将17份软质小麦品种进行了两年多点试验，分析了水溶性戊聚糖、非水溶性戊聚糖和总戊聚糖含量的遗传变异和基因型、环境及其互作对其影响；同时研究了3种戊聚糖含量与其它品质性状的关系。结果表明，中国软质小麦品种3种戊聚糖含量均存在显著差异，水溶性戊聚糖、非水溶性戊聚糖和总戊聚糖含量的变异范围分别为0.54%~1.07%、0.87%~1.43%和1.51%~2.47%。基因型和环境对3种戊聚糖含量的影响均达1%显著水平，且基因型是影响水溶性戊聚糖含量的主要因素；基因型和环境互作对其影响未达显著水平。3种戊聚糖含量与粉质仪吸水率呈5%显著正相关，r值分别为0.51、0.55和0.66；水溶性戊聚糖含量与峰值粘度、低谷粘度、最终粘度和峰值时间之间的相关均达1%显著水平，r值分别为-0.72、-0.72、-0.66和-0.70；水溶性戊聚糖和总戊聚糖含量与饼干直径的相关皆达1%的显著水平，相关系数分别为-0.70和-0.69。因此，在软质小麦育种中应注意选择戊聚糖含量较低的品种。     

安徽若干小麦品种(系)戊聚糖含量及其与相关性状关系的研究

戊聚糖是小麦面粉加工和食品品质的重要影响因子.本研究测定了安徽麦区28个品种(系)籽粒中的戊聚糖含量和蛋白质、湿面筋、沉降值等性状.结果表明,总戊聚糖含量、水溶性戊聚糖含量、非水溶性戊聚糖含量的变幅分别在6.10%～9.54%、0.62%～1.24%、5.19%～8.38%;总戊聚糖含量与非水溶性戊聚糖含量呈极显著正相关,水溶性戊聚糖含量与硬度之间呈显著正相关.为了筛选不同用途的专用小麦品种(系),采用最长距离法对参试的28个小麦品种(系)籽粒的戊聚糖、水溶性戊聚糖、蛋白质、湿面筋、沉降值等性状进行聚类分析,结果聚为4类.     

戊聚糖对面粉品质的影响

对小麦面粉中戊聚糖的分类,分子结构,戊聚糖的含量与面粉品质的关系作了综述,讨论了戊聚糖对面团形成的作用机理以及戊聚糖而面包中气体保持的机理。     

20个小麦品种戊聚糖含量分析

选用皖麦19、郑麦9023和皖麦48等20个小麦品种(系)为供试材料,研究其面粉总戊聚糖、水溶性和非水溶性戊聚糖含量的品种间差异.结果表明,3种戊聚糖含量的品种间差异均达到了极显著水平;变幅分别为总戊聚糖1.86%～3.23%、水溶性戊聚糖0.63%～1.51%和非水溶性戊聚糖1.11%～1.87%,3种戊聚糖的平均含量分别为2.54%、 1.07%和1.49%.郑麦9405等品种具有较高的戊聚糖含量,皖麦47和皖麦48等品种具有较低的戊聚糖含量.讨论戊聚糖在小麦品质改良中的利用等问题.     

68份小麦脂肪氧化酶活性和戊聚糖含量的测定和聚类分析

脂肪氧化酶(LOX)活性和戊聚糖是影响小麦营养和加工品质的重要因素。选用68个小麦品种(系)作为试验材料,测定其籽粒LOX活性、总戊聚糖、水溶性和非水溶性戊聚糖含量,并进行方差分析。结果表明,LOX活性、总戊聚糖、水溶性和非水溶性戊聚糖含量在品种间差异均达到极显著,LOX活性和3种戊聚糖含量的平均值分别为10.35 nkat·g-1、4.49%、0.90%和3.59%,变幅分别为4.50~19.40 nkat·g-1、2.93%~5.95%、0.49%~1.35%和1.92%~5.01%。采用最长距离法对参试的68个小麦品种籽粒的LOX活性、总戊聚糖、水溶性以及非水溶性戊聚糖含量进行聚类分析,结果聚为4类。     

冬小麦籽粒中的戊聚糖含量及其相关分析

戊聚糖是小麦制粉和食品加工品质中重要的影响因子之一。研究测定了我国北方地区32个冬小麦品种(系)籽粒中的戊聚糖和蛋白质、千粒重等性状,结果表明,不同品种(系)戊聚糖含量的变幅为3.92%~7.11%,戊聚糖与蛋白质含量的相关系数为0.681,达到极显著水平,蛋白质含量还与粒宽、千粒重呈显著正相关。     

发芽小麦的戊聚糖含量分析

采用地衣酚-盐酸法测定了正常小麦与发芽小麦所含戊聚糖量,结果表明:正常小麦与发芽小麦的总戊聚糖含量分别为4.59%和4.47%,小麦发芽后总戊聚糖含量略有下降(P>0.05);正常小麦与发芽小麦的水溶性戊聚糖含量分别为O.48%和1.43%,小麦发芽后可溶性戊聚糖含量升高近2倍(P<0.01).     

Dynamics of technological and baking qualities of winter rye grain depending on flour yield and water extract viscosity

Dynamics of technological and baking qualities of winter rye grain were studied depending on flour yield and water extract viscosity (WEV). Initial material consisted in six populations of winter rye obtained after ten cycles of divergent selection for WEV, which was carried out on the basis of cultivars Al’fa and Moskovskaya 12. For each cultivar, three populations contrastingly differing for WEV were identified: low viscosity ones (LV) obtained in minus selection, mean viscosity ones (MV) obtained on the basis of the original populations without selection, and high viscosity (HV) ones obtained in plus selection. For each population, three grades of flour were obtained: wholemeal flour (100% yield), medium flour (87% yield), and pure flour (63% yield). Comparative testing was carried out in 2015 and 2016: in a field experiment on 8-m2 plots in three repetitions. The following traits were studied: weight of 1000 grains, nature of grain, glassiness, protein and starch contents, flour whiteness, falling number, amylogram height, starch gelatinization temperature, H/D ratio, bread volume, and crumb porosity. A prominent feature of LV-populations is the trend towards small grains, low grain nature, and lowered starch contents. For most traits, HV-populations were at the level of MV-populations. It was concluded that, during production of pure rye flour, almost all pentosans together with bran are removed from external layers of caryopsis. As a result, the share of pentosans within endosperm essentially increases. These pentosans belong to the water-soluble fraction, which is proven to be true by a sharp increase in WEV in pure rye flour in comparison with wholemeal flour. An increase in WEV in the grades of thin grinding flour occurs due to water-soluble pentosans, which are contained in bran, in deep layers of endosperm. As compared to rough grinding flour (wholemeal flour), thin grinding flour (pure flour) differed by higher whiteness (by 46.6 units), better amylogram (by 46 a. units), higher H/D ratio (by 0.04), volumetric yield (by 38 cm3), and porosity of crumb of a square loaf (by 9.9%). WEV also had significant influence, which, at high expression, positively affected flour whiteness, falling number, amylogram height, starch gelatinization temperature, and shape stability of toppling bread.     

马铃薯全粉和豆渣粉对小麦粉理化特性的影响

通过研究不同比例的马铃薯全粉、豆渣粉对小麦粉的化学组分、色泽、功能特性和糊化粘度特性的影响,为研发高膳食纤维功能型烧麦提供理论参考。结果表明,马铃薯全粉的添加可以增强小麦粉的吸水性能、溶胀性能和胶凝性能,但是当添加量大于20%后,小麦粉色泽显著变差;豆渣粉的添加可以提高小麦粉的营养价值,添加10%后,小麦粉膳食纤维含量高于6%。快速粘度分析(RVA)显示,小麦粉的峰值粘度、最终粘度、最低粘度、衰减值、回升值均随马铃薯全粉和豆渣粉添加量的增加而降低,表明添加马铃薯全粉和豆渣粉能增强小麦粉的热稳定性和抗老化能力。     

微粉碎对小麦麸皮营养组分和特性的影响

以小麦麸皮为原料,研究微粉碎对小麦麸皮粒度、营养成分含量、物理特性的影响。结果表明,经微粉碎处理制得的小麦麸细粉粒度范围为104～124μm。微粉碎可提高小麦麸粉蛋白质、脂肪、水溶性膳食纤维(SDF)和可溶性β-葡聚糖(SOG)含量,降低总膳食纤维(TDF)和戊聚糖含量;可改善麸粉的物理特性,使水溶性提高、持水力和膨胀力降低。经微粉碎的小麦麸皮粒度小、功能成分丰富多样、能量低,在食品加工中具有广阔的应用前景。     

Relation between weighted average molecular mass of water extractive pentosans of winter rye and processing and baking properties of grain

A comparative assessment of 20 winter rye varieties is made on the basis of the weighted average molecular mass of water extractive pentosans (WAMM of WEPs). A double-dispersed state of water extracts containing water extractive pentosans, which is expressed more strongly in rye than in wheat and triticale, is established. A linear relation between WAMM of WEPs and viscosity of the water extract is shown. The content of water extractive pentosans, form ratio of hearth bread, and protein content correlate positively with WAMM, and grain test weight, 1000 grain weight, and volume yield of pan bread, negatively. It is concluded that it is expedient to include this trait in the rye quality breeding program.     

RVA and Farinograph Properties Study on Blends of Resistant Starch and Wheat Flour

Resistant starch （RS） is the undigested starch that passes through the small intestine to the large intestine. As a functional low calorie additive, it has special applications in the food industry. Rapid visco analysis （RVA） and the Brabender farinograph were used to study the pasting properties and the viscoelasticity of blends of RS （RS3 and RS2） and three wheat flours. The wheat flours represented strong gluten wheat （SGW）, intermediate gluten wheat （IGW）, and weak gluten wheat （WGW） flours, at different levels of RS substitution （0, 5, 10, 15, and 20%）. The influence of RS3 on the control wheat flours and RS-wheat flour blends were consistent with those of RS2. The peak, trough, and final viscosities of RS3-wheat flour blends were higher than those of the corresponding RS2-wheat flour blends. The peak, trough, breakdown, final, and setback viscosities ofwheat-RS blends decreased with an increase in resistant starch contents from 0 to 20% in the blends. The 0-20% RS-wheat flour blends were all able to form doughs. The dough development times, dough stabilities, dough breakdown times, and farinograph quality numbers for the RS-wheat flour blends decreased as the RS proportion in the blends increased. The values for RS-SGW flour blends were the highest, followed by RS-IGW and then RS-WGW flour blends. The water absorption values for RS-wheat flour blends and the mixing tolerance index for RS-WGW flour blends were found to increase significantly with an increasing proportion of RS from 0 to 20%, but the mixing tolerance index for RS-SGW and RS-IGW flour blends showed no significant differences amongst the different ratios. Correlation analysis showed that the Farinograph quality number was highly positively correlated with dough breakdown time, dough stability, and dough development time （r= 1.000, 0.958, 0.894）, and highly negatively correlated with the mixing tolerance index （r =-0.890）. Data from this study can be used for the development of dough-based products. It also pr     

基于Flexsim的小麦粉生产过程仿真与优化

为提高小麦粉生产设备的整体利用率和小麦粉加工效率,在对某小麦粉企业单条生产线生产过程研究的基础上,收集生产相关数据,结合应用系统建模与仿真技术,选用Flexsim仿真软件建立了小麦粉单生产线加工流程模型并进行仿真实验。结果发现:在小麦粉加工过程中,小麦清理和研磨设备的利用率较低,设备阻塞率达24.1%和26.9%,是生产过程的瓶颈;经仿真数据分析和多次仿真提出改善方案,对模型进行优化,优化后小麦清理和研磨设备阻塞率下降至13.5%和15.6%;另外,单包小麦粉生产数量由10 645个上升至21 290个,设备的整体利用率得到了明显提高。研究结论能够在一定程度上为此类小麦粉加工企业提供参考。     

顶空固相微萃取全麦粉中挥发性成分的研究

【目的】 研究全麦粉、麦胚、麸皮、小麦粉中挥发性成分,为开发全麦粉食品奠定基础。【方法】 采用固相微萃取和气相色谱-质谱联用法(SPME-GC/MS),对全麦粉及其组分的挥发性成分进行定性分析。【结果】 结果显示,小麦粉和全麦粉分别有24和29种挥发性成分,生麦胚、熟麦胚、生麸皮、熟麸皮分别有27、37、36和27种挥发性成分。从全麦粉中共检出29种挥发性成分,其中醇类7种(17.15%),烃类9种(9.5%),酮类3种(3.77%),醛类4种(39.16%),酸类1种(0.76%),酯类1种(0.72%)。【结论】 全麦粉中挥发性成分数量高于小麦粉,3-甲基-1-丁醇、2-甲基-1-丁醇、1-戊醇、十二烷为全麦粉区别于小麦粉的挥发性成分,糠醛、3-甲基-丁醛由麸皮熟化得到。     

不同粉路小麦面粉粉色和面片色泽的变化

为了明确系统小麦面粉粉路与小麦面粉、面片色泽的关系,笔者测定了20种系统小麦面粉的L~*,a~*,b~*值、灰分含量、蛋白含量、麸星面积、黑点面积及面片色泽与褐变情况。结果表明:小麦面粉色泽的影响因素除原粮及其清理效果外,粉路对小麦面粉色泽的影响很大。小麦面粉的b~*值、灰分含量、蛋白含量、麸星面积和黑点面积,各系统内部呈现后路高于前路;XF粉、后路B粉、T粉、前路B粉、前路M粉、D粉、S粉、前路M粉各系统之间呈现递减趋势;L~*,a~*值与之相反。不同粉路制成的面片色泽随着时间的推移逐渐变暗,在8 h至24 h之间面片色泽变化最大,褐变较明显,前路M粉的面片在24 h内的L~*值较其他粉路的L*要高,面片色泽较白,褐变较慢,其次是B粉、T粉、D粉;在4个粉路系统中前路M粉最好,属于优质粉,褐变最严重的是吸风粉,其面片色泽深、暗、黄,属于劣质粉。因此,粉色优质的小麦面粉粉路推荐为B磨粉的前路、M磨粉的前路。