品种及栽培环境对糜子淀粉理化性质影响研究

发布时间：2018-05-08 03:16

本文选题：糜子 + 粳糯性　；参考：《西北农林科技大学》2016年博士论文

【摘要】：糜子是我国干旱半干旱地区的重要粮食作物,富含蛋白质、淀粉、膳食纤维及多种微量元素,是重要的医食同源型食品资源,备受营养学家和消费者青睐。但因其适口性较差,加工特性不佳,未被广泛应用。淀粉作为糜子籽粒的主要组分,其理化性质影响着糜子的加工利用与功能特性,目前有关其淀粉理化性质的研究鲜见报道。因此,研究不同基因型糜子品种淀粉理化特性,筛选适于市场需求的加工品种,对实现糜子加工增值,促进产区农民增收和农业可持续发展具有重要意义。本研究以12个粳性糜子品种和7个糯性糜子品种为材料,系统地研究了糜子淀粉的颗粒形态、晶体结构、直链淀粉含量、透明度、冻融稳定性、凝沉性、溶解度与膨胀度、糊化特性和热焓特性等理化性质,探究了环境生态条件对糜子淀粉理化性质的调控效应,并与荞麦、玉米、马铃薯淀粉进行了比较分析。研究得出以下主要结论:(1)不同粳性糜子品种间淀粉直链淀粉含量、透明度、冻融稳定性、凝沉性、溶解度与膨胀度以及糊化特性均存在显著差异。粳性糜子淀粉颗粒呈棱角圆滑的多面体形或者球形,多面体形颗粒粒径较大且所占比例较高,各品种间没有明显差异,部分淀粉颗粒表面有凹痕,粒径大小范围为3.76~12.02μm,结晶构型均属于为A型。参试粳性糜子品种淀粉中直链淀粉含量、透光率、冻融析水率和凝沉体积百分比分别为8.01%~28.02%、9.93%~18.03%、32.43%~47.06%和15.5%~18.03%;90℃的溶解度与膨胀度分别为11.87%~22.67%、15.37%~21.46%;糊化指标中峰值黏度、破损值、回生值和糊化温度分别为1.979~2.887 Pa·s、0.491~0.827 Pa·s、0.739~1.136 Pa·s和62.80~64.45℃。参试粳性糜子品种中,固05-223透明度最高,冻融稳定性和抗凝沉性最好,且峰值黏度最大,冷糊稳定性最好,抗老化能力强,易于糊化,适合用于饮料制品及冷冻食品的加工与利用。(2)不同糯性糜子品种间淀粉直链淀粉含量、透明度、冻融稳定性、凝沉性、糊化特性及热焓特性差异显著。糯性糜子淀粉颗粒呈多角形或球形,多角形颗粒较大且所占比例较高,棱角并不十分明显,有些淀粉颗粒表面出现凹陷结构,粒径范围为2.86~10.08μm,结晶构型均为A型。糯性糜子品种淀粉中直链淀粉含量、淀粉糊的透光率、冻融析水率和凝沉体积百分比分别为0.124%~1.391%、26.47%~32.05%、18.42%~26.94%和9.78%~10.27%;糊化指标中峰值黏度、破损值、回生值和糊化温度分别为3.144~3.515 Pa·s、0.779~0.906 Pa·s、0.197~0.566 Pa·s和62.80~63.75℃;热焓特性指标中起始温度、峰值温度、终结温度及热焓值的范围分别为67.87~70.79℃、74.57~75.94℃、80.38~81.06℃和10.367~10.670 J/g。参试糯性糜子品种中,辐07-405淀粉的抗凝沉性和热糊稳定性最好,更适合用作食品稳定剂及高温罐制食品的加工材料。(3)不同生态区参试糜子品种的农艺性状、产量表现及淀粉理化性质存在显著性差异。10个糜子品种的株高、穗长、穗重、千粒重及产量表现在3个生态区不完全一致,其中差异最明显的为产量表现,陕西榆林地区(6488.0kg/hm2)显著地高于陕西延安(2764.0kg/hm2)和山西大同(3172.3kg/hm2)地区,这可能与不同生态区栽培条件以及糜子生育期内的降水量和日照时数有关。各糜子品种在3个参试区淀粉颗粒均表现为不规则多面体形或球形,多面体形颗粒所占比例较高且颗粒较大,球形颗粒小而少,部分淀粉颗粒表面因碱液腐蚀出现了凹陷现象,陕西榆林、陕西延安和山西大同3个生态区的糜子淀粉颗粒粒径分别为3.54~12.02μm、3.62~13.14μm和3.10~12.06μm,晶体结构均为a型,但各糜子品种淀粉的衍射强度存在差异。在陕西榆林、陕西延安和山西大同3个参试区,糜子淀粉中直链淀粉含量分别为8.01%~28.02%、7.65%~25.70%和8.81%~22.38%,透光率分别为9.93%~18.03%、10.13%~16.40%和10.17%~16.43%,冻融析水率分别为2.43%~47.07%、39.44%~55.50%和35.52%~45.83%。各糜子淀粉中直连淀粉含量、透光率及冻融析水率的总体平均值在3个参试区由高到低的依次是陕西榆林(22.77%)陕西延安(20.52%)山西大同(19.61%)、陕西榆林(12.73%)陕西延安(11.93%)山西大同(11.82%)和陕西延安(46.89%)山西大同(41.86%)陕西榆林(39.02%)。其参试糜子淀粉糊化的平均峰值黏度、破损值、回生值在3个参试区的高低次序均为:山西大同(0.874、1.072、1.326pa·s)陕西延安(0.643、0.714、0.923pa·s)陕西榆林(2.437、2.881、0.864pa·s)。在3个不同生态区淀粉冻融稳定性均最好,峰值黏度最高,且冷糊稳定性最强的品种均为固05-223,而热糊稳定性最好的品种均为蒙粳糜7号,其他品种淀粉的理化性质在不同参试区表现趋势不完全一致。方差分析表明,糜子淀粉的直链淀粉含量、冻融稳定性及糊化特性均受基因型、环境及基因型与环境互作效应的极显著影响,而透明度仅受基因型、环境的显著影响,受基因型与环境互作效应影响不显著。(4)糜子淀粉与荞麦、玉米、马铃薯淀粉的直链淀粉含量、透明度、冻融稳定性及糊化特性均存在显著性差异。糜子淀粉颗粒呈棱角圆滑的多角体形或球形,多角形颗粒较大且所占比例较高,与荞麦、玉米淀粉颗粒相似,但与马铃薯淀粉颗粒不同。粳性糜子淀粉的粒径(7.18μm)略大于糯性糜子淀粉(6.04μm),与荞麦淀粉(7.02μm)相近,显著小于玉米(12.15μm)、马铃薯(33.67μm)淀粉。糜子淀粉的结晶构型为a型,与荞麦、玉米淀粉相似,但其衍射强度和结晶度存在一定的差异,在2θ角为15°、17°、18°、23°处,粳性糜子品种淀粉的平均衍射强度(377.5、395.5、422.5、338.5cps)和糯性糜子品种的相似(391.5、461.0、471.0、384.0cps),均低于荞麦(461.0、570.0、576.0、514.5cps)及玉米(435.0、538.0、554.0、485.0cps)淀粉;而马铃薯淀粉的结晶构型为b型。此外,各类参试淀粉在2θ角为20°处均出现了弱强度的衍射峰。参试粳性、糯性糜子淀粉的结晶度相似,分别为45.36%、45.21%,高于荞麦(35.77%)、玉米(40.65%)及马铃薯(38.81%)淀粉。各类参试淀粉中直链淀粉含量的大小为:荞麦(39.01%)粳糜(27.15%)玉米(23.95%)马铃薯(22.21%)糯糜(1.36%);透光率表现为:糯糜(31.50%)马铃薯(25.10%)粳糜(15.31%)玉米(14.60%)荞麦(7.37%)。各类参试淀粉均在1次冻融之后出现了分层现象,其淀粉糊冻融析水率的大小依次为:粳糜(47.49%)荞麦(47.46%)玉米(23.31%)糯糜(20.21%)马铃薯(8.39%)。各类参试淀粉的溶解度与膨胀度随着温度的升高而增大,90℃时,各类参试淀粉的溶解度与膨胀度的大小顺序一致,均为马铃薯(47.04%、59.98%)糯糜(34.42%、18.46%)粳糜(25.54%、12.22%)玉米(11.53%、11.67%)荞麦(11.00%、10.88%);其峰值黏度、破损值和回生值的排序分别为:马铃薯(6.463 Pa·s)糯糜(3.356 Pa·s)玉米(2.059 Pa·s)苦荞(2.121 Pa·s)粳糜(2.033 Pa·s)甜荞(1.685 Pa·s)、马铃薯(2.123 Pa·s)糯糜(0.975 Pa·s)苦荞(0.825 Pa·s)粳糜(0.498 Pa·s)玉米(0.415 Pa·s)甜荞(0.412 Pa·s)和马铃薯(2.435 Pa·s)玉米(1.176 Pa·s)粳糜(0.999 Pa·s)苦荞(0.803 Pa·s)甜荞(0.737 Pa·s)糯糜(0.542 Pa·s)。总体而言,粳性糜子淀粉的热糊稳定性较好,适合用于制作加工过程中需高温糊化的食品;而糯性糜子淀粉糊透明度较高,且冻融稳定性及冷糊稳定性较好,抗老化能力强,峰值黏度大,易糊化,适合应用于对产品透明度要求较高或冷冻制品的加工行业。
[Abstract]:Millet is an important grain crop in arid and semi-arid areas of China. It is rich in protein, starch, dietary fiber and a variety of trace elements. It is an important food source for food and food. It is favored by nutritionists and consumers. But because of its poor palatability and processing characteristics, it is not widely used. Starch is the main component of the grain of millet. Physical and chemical properties affect the processing and functional properties of millet. At present, the research on physicochemical properties of starch is rarely reported. Therefore, the study of physicochemical properties of starch in different genotypes of millet varieties and the selection of processing varieties suitable for market demand are important to increase the value added of the millet seed processing, promote the increase of farmers' income and the sustainable development of agriculture. In this study, the grain morphology, crystal structure, amylose content, transparency, freeze-thaw stability, condensability, solubility and expansion, gelatinization and enthalpy characteristics of the grain starch were systematically studied with 12 japonica millet varieties and 7 waxy millet varieties as materials. The regulation effect of the physicochemical properties and the comparison with buckwheat, corn and potato starch were carried out. The main conclusions were as follows: (1) the amylose content, transparency, freeze-thaw stability, condensability, solubility and dilatancy of Different Japonica rice varieties were significantly different from those of the gelatinization characteristics. The polygonal, polygonal shape or spherical shape, the polyhedron particle size is larger and the proportion is higher, there is no obvious difference between the varieties, some starch particles have a dent on the surface, the size of the grain size range is 3.76~12.02 m, the crystal configuration is A type. The percentage of the volume and the volume of the condensate were 8.01%~28.02%, 9.93%~18.03%, 32.43%~47.06% and 15.5%~18.03%, respectively, and the solubility and expansion of the 90 C were 11.87%~22.67%, 15.37%~21.46%, respectively, the peak viscosity, the damage value, the return value and the gelatinization temperature were 1.979~2.887 Pa. S respectively, and 0.491~0.827 Pa s. Among the japonica rice varieties, the 05-223 has the highest transparency, the best freeze thawing stability and the anticoagulant resistance, the maximum peak viscosity, the best stability of the cold paste, the strong aging resistance and easy to gelatinization. It is suitable for the processing and utilization of the beverage products and frozen food. (2) the amylose content, transparency and freezing thawing stability of different waxy chicooid varieties There are significant differences in nature, agglutination, gelatinization and enthalpy characteristics. Glutinous millet starch granules are polygonal or spherical, polygonal particles are larger and higher in proportion, and the angle is not very obvious. Some starch granules have a concave structure on the surface of starch granules, the size of grain size is 2.86~10.08 m, and the crystal configuration is A type. The powder content, the transmittance of starch paste, the freeze-thaw rate and the percentage of the condensate volume were 0.124%~1.391%, 26.47%~32.05%, 18.42%~26.94% and 9.78%~10.27%, respectively, the peak viscosity, the damaged value, the return value and the gelatinization temperature of the gelatinization index were 3.144~3.515 Pa s, 0.779~0.906 Pa s, 0.197~0.566 Pa. The range of initial temperature, peak temperature, end temperature and enthalpy value are 67.87~70.79, 74.57~75.94, 80.38~81.06 and 10.367~10.670 J/g.. The anticoagulant and hot paste stability of the 07-405 starch is best, and it is more suitable for food stabilization and high temperature food processing. (3) different raw materials. The agronomic traits, yield performance and starch physical and chemical properties of the species were significantly different from those of.10 varieties. The spike length, spike weight, 1000 grain weight and yield were not exactly the same in the 3 ecological areas. The most significant difference was the yield performance, and the Yulin area in Shaanxi (6488.0kg/hm2) was significantly higher than that of Yanan in Shaanxi (2764.0k G/hm2) and Shanxi Datong (3172.3kg/hm2) area, this may be related to the cultivation conditions in different ecological areas and the amount of precipitation and sunshine duration in the growth period of the millet. The starch granules in the 3 sample regions show irregular polygonal shape or sphere, the proportion of polyhedron particles is higher and the particles are larger, and the spherical particles are small and small. The surface of some starch granules is depressed by alkaline solution. The grain size of the starch granules in 3 ecological regions of Yulin, Shaanxi, Shaanxi, Yanan and Shanxi, respectively, are 3.54~12.02, 3.62~13.14, m and 3.10~12.06 mu m. The crystal structure is a type A, but the diffraction intensity of the starch of each millet variety is different. In Yulin, Shaanxi, Shaanxi, Yanan The amylose content of amylose was 8.01%~28.02%, 7.65%~25.70% and 8.81%~22.38%, respectively, 8.01%~28.02%, 7.65%~25.70% and 8.81%~22.38%, respectively, 9.93%~18.03%, 10.13%~16.40% and 10.17%~16.43%, respectively, the content of direct starch in 2.43%~47.07%, 39.44%~55.50% and 35.52%~45.83%., and the transmittance and freezing and thawing of the starch in 2.43%~47.07%, 39.44%~55.50% and 35.52%~45.83%., respectively. The overall average of the water rate in 3 selected areas from high to low were Yulin in Shaanxi (22.77%) Shaanxi Yanan (20.52%) Shanxi Datong (19.61%), Shaanxi Yulin (12.73%) Shaanxi Yanan (11.93%) Shanxi Datong (11.82%) and Yanan (46.89%) Shaanxi Yanan (39.02%). The average peak viscosity of starch gelatinization was tested. The high and low values of the damaged values were all in the 3 test areas: Shanxi Datong (0.874,1.072,1.326pa. S) Shaanxi Yanan (0.643,0.714,0.923pa. S) Shaanxi Yulin (2.437,2.881,0.864pa. S). In the 3 different ecological regions, the stability of starch freeze-thaw is the best, the peak viscosity is the highest, and the cold paste stability is solid 05-223, and the hot paste is stable. The best qualitative varieties were Mengjing 7. The physical and chemical properties of other varieties of starch were not completely consistent in different test areas. Variance analysis showed that the amylose content, freeze thawing stability and gelatinization characteristics of chyon starch were all affected by genotype, environment and genotype and environment interaction effect, and the transparency was only based on the basis. The influence of genotype and environment was not significant. (4) there were significant differences in amylose content, transparency, freeze thawing stability and gelatinization characteristics of amylose starch and buckwheat, corn and potato starch. The proportion is higher, similar to the buckwheat and corn starch granules, but different from the potato starch granules. The grain size of the japonica millet starch (7.18 mu m) is slightly larger than the waxy millet starch (6.04 mu m), similar to the buckwheat starch (7.02 mu m), significantly less than the corn (12.15 mu m), and the potato starch (33.67 mu m) starch. The powder is similar, but its diffraction intensity and crystallinity are different. At 2 theta angle of 15, 17, 18, 23 degrees, the average diffraction intensity (377.5395.5422.5338.5cps) of the japonica millet varieties and the waxy millet varieties (391.5461.0471.0384.0cps) are lower than that of buckwheat (461.0570.0576.0514.5cps) and corn (435.0538.0554.0). 485.0cps) starch; and the crystalline configuration of potato starch was B type B. In addition, the weak intensity diffraction peaks appeared at 2 theta 20 degrees. The crystallinity of the glutinous rice starch was similar to 45.36%, 45.21% respectively, which was higher than that of buckwheat (35.77%), jade (40.65%) and potato (38.81%) starch. The size of starch content is: buckwheat (39.01%) japonica (27.15%) corn (23.95%), potato (22.21%) waxy (1.36%), and the transmittance rate is: glutinous surimi (31.50%) potato (25.10%) japonica (15.31%) corn (15.31%) corn (14.60%) buckwheat (7.37%). The starch paste freeze-thaw rate is in turn as follows: the starch paste freeze-thaw rate is in turn: Japonica (47.49%) buckwheat (47.46%) corn (23.31%) waxy (20.21%) potato (8.39%). The solubility and expansion of all kinds of tested starch increased with the increase of temperature. At 90 C, the solubility of all kinds of starch was in the same order as the size of expansion degree, all of which were corn (34.42%, 18.46%) (25.54%, 12.22%) corn (34.42%, 18.46%)) of corn (1, 1, 59.98%). 1.53%, 11.67%) buckwheat (11%, 10.88%); the order of peak viscosity, breakage value and return value were: Potato (6.463 Pa. S) glutinous rice (3.356 Pa. S) corn (2.059 Pa. S) Tartary Buckwheat (2.121 Pa s) japonica (2.033 Pa s) sweet buckwheat (1.685 Pa s), Ma bell potato glutinous chyle 5 Pa. S) sweet buckwheat (0.412 Pa. S) and potato (2.435 Pa. S) corn (1.176 Pa s) japonica (0.999 Pa s) bitter buckwheat (0.803 Pa s) sweet buckwheat (0.737) sweet buckwheat glutinous surimi. Generally, the hot paste stability of the japonica millet starch is better, suitable for the preparation of high temperature gelatinized food during processing; and waxy chyle starch paste transparency is more than that. High stability and stability of freezing and thawing, good stability of cold paste, strong anti-aging ability, high peak viscosity, easy to paste, suitable for application in the processing industry with higher transparency requirements or frozen products.

【学位授予单位】：西北农林科技大学
【学位级别】：博士
【学位授予年份】：2016
【分类号】：S516

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