小麥蛋白質和淀粉與面條品質關系的研究進展DEVELOPMENT OF STUDY ON THE CORRELATION BETWEEN WHEAT PROTEIN AND STARCH AND NOODLE QUALITY
師俊玲,魏益民
摘要(Abstract):
小麥蛋白質和淀粉的數量與質量對面條品質有重要影響 .γ 麥醇溶蛋白 42和γ 麥醇溶蛋白 45是通心面硬度和彈性的遺傳標記 ;低分子量谷蛋白決定了面筋的粘彈性 ;小麥面筋中SH +SS的含量與煮后通心面的表面狀況顯著相關 ;在由 4A染色體上編碼淀粉合成酶的位點上發生突變的小麥品種有良好的面條制作品質 .直鏈淀粉含量偏低或中等的小麥面粉制成的面條品質好 ;含低粘度淀粉的面團生產出的面條比含高粘度淀粉的面團生產出的面條口感好 ;確定在淀粉中淀粉合成酶的存在是預測面粉溶漲特性的間接方法 .
關鍵詞(KeyWords): 面條;品質;蛋白質;淀粉
基金項目(Foundation):
作者(Author): 師俊玲,魏益民
Email:
DOI: 10.16433/j.cnki.issn1673-2383.2000.01.022
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