Preparation and characterization of gluten-free sheeted doughs and noodles with zein and rice flour containing different amylose contents     

《Journal of Cereal Science》2017

This study aimed to explore the feasibility of zein as a gluten alternative in preparing sheeted doughs with rice flours containing different amylose contents (12, 19, and 26%) that were successfully slit into noodle strands. Rice-zein mixtures with lower amylose contents exhibited lower pasting parameters and the high amylose paste samples possessed more elastic properties. Higher water absorption was observed in the low amylose rice-zein mixture whereas the use of zein were effective in increasing the stability of rice dough regardless of amylose content. In case of thermal conductivity, the noodle doughs prepared with high amylose rice-zein mixture had low thermal conductivity, probably implying a long cooking time. The structure of the rice-zein noodles had a tendency to become firmer with increasing levels of amylose by showing greater breaking stress and resistance to extension that could be correlated to reduced cooking loss.  相似文献   

Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach     

《Journal of Cereal Science》2020

The effects of different process conditions on the pasting behavior of the 14%, w/w suspensions of high amylose, waxy and normal maize starches at mixing speeds of 50, 160 and 250 rpm with the heating rates of 2.5, 5 and 10 °C/min were investigated. In addition, the impact of the starch mixture with an amylose-amylopectin ratio of 0–70% at 160 rpm and a heating rate of 5 °C/min on the pasting parameters was studied. According to the results, when stirring speed decreased from 250 rpm to 50 rpm, the peak viscosity dramatically increased. Furthermore, both heating and stirring rates significantly affected the pasting properties (p < 0.05). The amylose content of maize starch had a negative correlation with peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity. Besides, syneresis values decreased as amylose content decreased from 70% to 0%. According to the kinetic modelling of pasting curves, starch coefficients were found to be higher than 1 for all starches, indicating that the penetration of water into starch granules increased granule swelling rate. The findings of the present study confirmed that both process conditions and amylose/amylopectin ratio can be optimized without necessity of starch modification to obtain the products with the desired quality.  相似文献   

云南传统水稻品种W axy基因多样性形成和维持机制初探     

陈虹  单佳  陆大庆  王云月  陆春明 《分子植物育种》2014,(6)

本研究针对W axy基因第四外显子和第五外显子的3个功能位点开发了新的AS-PCR标记，完善了W axy基因的分子标记体系，为更精确的鉴定和筛选目标W axy等位基因提供了工具。直链淀粉含量测定和AS-PCR分析结果显示，云南传统水稻品种具有极为丰富的W axy基因多样性和直链淀粉含量变异，308个传统品种中共检测到65种不同的W axy单倍型，直链淀粉含量变幅为0~48%。In1、E6、E10和E4op/hp这4个位点的碱基频率在四大稻区间存在显著差异，E2位点和In1位点的碱基频率在不同民族间存在显著差异，表明不同稻作区、不同民族对水稻直链淀粉含量和W axy基因有着多样化的选择。同时民族混居地区E2和In1位点的碱基频率不同于其相应的民族独居地区，说明不同民族混居也会产生对W axy基因不同的选择并增加W axy基因的多样性。多样化的选择和民族混居是云南传统水稻品种W axy基因多样性形成和维持的重要机制。在云南四大稻作区中，南部边缘水陆稻区的W axy单倍型最为丰富，共检测到50种单倍型，占总数的77%，这一区域应被设为云南传统稻种资源的保护优先区和核心区。  相似文献   

Physicochemical characterization and in-vitro digestibility of extruded rice noodles with different amylose contents based on rheological approaches     

《Journal of Cereal Science》2016

The physicochemical properties and in-vitro digestibility of extruded rice noodles with different amylose contents were characterized from a rheological point of view. Thermo-mechanical measurements showed that the rice flour with higher amylose contents exhibited greater stability to dual-mixing and higher degrees of starch gelatinization and retrogradation. In addition, greater elastic properties were clearly observed in the high amylose rice samples. The use of high amylose rice flour produced noodles with a harder texture, consequently contributing to reduced cooking loss. Furthermore, the rheological changes of extruded rice noodles were monitored in real time during the in-vitro starch digestion. The rice noodle digesta with higher amylose contents exhibited greater viscosities throughout the simulated oral-gastric-intestinal digestion steps. The flow behaviors of the rice noodle digesta consisted of the Power-law region and infinite shear plateau that were satisfactorily characterized by the Sisko model (R² > 0.99).  相似文献   

半粒稻米直链淀粉测定方法的研究及应用   总被引：7，自引：0，他引：7  

杨金华  宋文昌 《作物学报》1992,18(5):366-372

本文提出一个简便易行的分析方法,用1粒稻米既可测出其中的直链淀粉含量,还可用以繁种,便于在育种早代选择优良个体、提高效率,加快进程。用本方法测得的直链淀粉含量与用中华人民共和国国标法GB_(7648-87),测得的结果经t检验,差异不显著。利用本法分析了F_1代种子及其亲本的直链淀粉含量,结果表明,在非糯品种与糯稻品种的两  相似文献   

乳熟阶段短期高温对不同品种早籼稻直链淀粉含量和RVA谱特征参数的影响   总被引：2，自引：0，他引：2  

杨军  陈小荣  朱昌兰  彭小松  贺晓鹏  傅军如  欧阳林娟  边建民  胡丽芳  贺浩华 《中国农业气象》2014,(5):549-555

以2个杂交稻（淦鑫203和金优402）和4个常规稻（中531、B670、E134和ST66）为材料,于水稻乳熟期进行高温处理3d,处理温度分别为35℃和38℃,以同期田间自然温度为对照,研究乳熟期高温对不同品种早籼稻直链淀粉含量和RVA谱特征参数的影响,并对稻米淀粉RVA谱特征值与直链淀粉含量进行相关分析.结果表明,无论是对照还是高温处理,中531和B670的直链淀粉含量、消减值及回复值较低,但崩解值较高,而E134和ST66表现为直链淀粉含量、消减值及回复值较高,崩解值较低;杂交稻淦鑫203和金优402则介于两者中间.与对照相比,38℃高温显著降低淦鑫203、金优402、中531和E134的崩解值,显著提高淦鑫203、中531的消减值、显著降低金优402、中531、B670和E134的回复值.各处理淀粉RVA谱变化趋势较一致,但因品种及温度而略有差异.38℃高温处理下稻米淀粉黏滞性曲线始终低于对照,但常规稻中531和B670的RVA谱形态与对照差异不大.此外,稻米直链淀粉含量与RVA谱各特征值间存在显著相关性.  相似文献   

稻米直链淀粉及其含量研究进展   总被引：14，自引：3，他引：14  

明东风 马 均马文波  许凤英孙晓辉 田彦华 《中国农学通报》2003,19(1):68-68

直链淀粉含量（AC）是影响稻米食用品质的关键因素之一。文章综合了国内外水稻研究人员对稻米直链淀粉的研究成果,重点论述了直链淀粉的结构,理化性质;直链淀粉含量（AC）对稻米食味的影响,AC的遗传机制,相关性状,影响AC的环境因素,AC变化的机理,AC研究与测定方法进展,改善AC的措施以及AC研究中存在的问题。  相似文献   

Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends     

《Journal of Cereal Science》2017

Dough rheological properties and noodle-making performance of non-waxy whole-wheat flour (WWF) with partial- or full-waxy (PW- or FW-) WWF substitution were studied. The substitution levels were 0, 250, 500, 750, and 1000 g/kg, respectively. FW-WWF reduced the peak viscosity and pasting temperature of WWF blends as its substitution level was increased due to its higher proportions of B-type starch granules and short amylopectin chains, while PW-WWF increased peak viscosity with the increasing substitution level because of its higher amylopectin content. As demonstrated by farinograph and rheometer measurements, FW-WWF interfered with gluten development because of the increased competition for water by arabinoxylans and amylopectin; however, PW-WWF enhanced dough strength due primarily to its increased protein content. Consequently, FW-WWF showed a detrimental effect on cooked noodle texture as the cooked noodle hardness was reduced by 50% at the 1000 g/kg substitution level. In contrast, PW-WWF enhanced noodle integrity and elasticity by increasing cooked noodle cohesiveness and resilience by 10.1% and 14.8%, respectively, at the 1000 g/kg substitution level. The results suggest that with waxy WWF substitution, the changes in starch composition, arabinoxylans, and protein content could modify the interactions among flour components and influence the quality characteristics of noodle products.  相似文献   

利用MAS技术改良香稻‘R15’的直链淀粉含量     

侯军亮  鄢阳天  李泽桦  李刚  赵山岑  倪雪梅 《分子植物育种》2020,(1):168-175

R15是适应性较广,产量较高的中熟晚籼香稻品系,但由于含有Wx^a基因,其直链淀粉含量高达23.5%,严重影响食用口感。因此,我们以含有Wx^b等位基因的不育系Y58S为供体,通过杂交、回交,利用RAD测序技术、分子标记辅助筛选等技术,经过8个世代的筛选,成功用Wx^b基因替换掉R15中的Wx^a基因,培育出1个新的纯合株系——‘深华R16’,其染色体上有10882234 bp长度的碱基,基因型和供体亲本‘Y58S’一致,占2.92%;有362363285 bp长度的DNA片段基因型和受体亲本‘R15’一致,占97.08%;其直链淀粉含量为14%。将‘Y58S’分别与‘深华R16’和‘R15’进行组配,结果表明,‘Y58S’/‘深华R16’组合的直链淀粉含量(13.9%)低于‘Y58S’/‘R15’组合的直链淀粉含量(19.9%),其它米质性状与农艺性状基本一致。本研究为分子标记辅助育种提供了新思路,培育出一新的水稻品系。  相似文献   

大麦籽粒淀粉和β-葡聚糖积累特性研究     

王蕾  王悦  严宗山  李润喜  谢忠清  张自强  张想平 《作物杂志》2020,36(2):119-7

为研究大麦籽粒支链淀粉、直链淀粉和β-葡聚糖积累特性,及淀粉各组分与β-葡聚糖的关系,以2个皮大麦、1个裸大麦和1个糯裸大麦为试验材料,测定花后7、14、21、28d淀粉各组分及β-葡聚糖含量。结果表明,甘啤6号淀粉各组分含量随灌浆推进均逐渐升高,在成熟期达到最大值;甘垦啤7号和甘垦6号均呈先升高后降低趋势,在花后21d有1个峰值。糯大麦C 2-1直链淀粉含量显著低于非糯大麦;支链淀粉含量显著高于非糯大麦,整个灌浆期呈先升高后降低趋势。β-葡聚糖含量均随灌浆时间延长逐渐升高,成熟期含量最高;整个灌浆期糯大麦C 2-1含量显著高于非糯大麦。相关分析表明,直链淀粉/支链淀粉比值与β-葡聚糖含量呈极显著负相关,可以将直链淀粉/支链淀粉比值作为高β-葡聚糖品种选育的一个指标。Logistic方程拟合发现,直链淀粉、β-葡聚糖最终积累量与积累起势与有效积累时间有关,支链淀粉最终积累量取决于最高积累速率和平均积累速率。  相似文献