| 高直链淀粉小麦西农836淀粉理化性质及消化特性分析 |
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| 引用本文： | 王 鼎,刘真真,李 旭,李小鹏,刘 磊,崔晓辉,杨 璞,王冰心,谢彦周,李学军.高直链淀粉小麦西农836淀粉理化性质及消化特性分析[J].麦类作物学报,2023(8):998-1004. |
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| 作者姓名： | 王 鼎 刘真真 李 旭 李小鹏 刘 磊 崔晓辉 杨 璞 王冰心 谢彦周 李学军 |
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| 作者单位： | （1.西北农林科技大学农学院，陕西杨凌 712100; 2.临渭区农资农产品质量检验检测中心（种子工作站）,陕西渭南 714000 ） |
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| 基金项目： | 陕西省农业协同创新与推广联盟重大科技项目(LMZD202104）；杨凌种业创新中心重点研发项目(Ylzy-xm-03）；大学生创新创业训练计划项目(S202110712338）；中央高校基本科研业务费专项（2452022112） |
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| 摘 要： | 淀粉是人体摄入碳水化合物的主要来源，经消化后以葡萄糖的形式被人体吸收，其消化特性与人体健康密切相关。为探究小麦品种西农836淀粉理化性质与消化特性的关系，以商品粉金沙河、香雪、金龙鱼作为对照，测定其与西农836中直链淀粉含量、淀粉粒度和结晶度、糊化特性以及体外消化率的差异，并在小鼠体内模拟消化。结果表明，与金龙鱼、金沙河、香雪相比，西农836淀粉中直链淀粉含量和B型淀粉粒含量最高，与前3者差异显著（P<0.05）；西农836淀粉的峰值温度最高，峰值黏度和最终黏度最低；淀粉体外消化试验结果显示，西农836的快消化淀粉（RDS）、总消化淀粉（RDS+SDS）含量最低，抗性淀粉（RS）含量最高。小鼠体内消化试验结果表明，与金沙河相比，灌食西农836淀粉的小鼠血糖峰值较低，说明高直链淀粉小麦西农836有利于延缓消化和控制血糖升高。相关性分析结果显示，直链淀粉含量与抗性淀粉含量呈显著正相关（P<0.05）。
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| 关 键 词： | 小麦 西农836 直链淀粉 淀粉糊化 淀粉消化 |
Analysis of Starch Physicochemical and Digestive Properties of High Amylose Wheat Xinong 836 |
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| WANG Ding,LIU Zhenzhen,LI Xu,LI Xiaopeng,LIU Lei,CUI Xiaohui,YANG Pu,WANG Bingxin,XIE Yanzhou,LI Xuejun.Analysis of Starch Physicochemical and Digestive Properties of High Amylose Wheat Xinong 836[J].Journal of Triticeae Crops,2023(8):998-1004. |
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| Authors: | WANG Ding LIU Zhenzhen LI Xu LI Xiaopeng LIU Lei CUI Xiaohui YANG Pu WANG Bingxin XIE Yanzhou LI Xuejun |
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| Abstract: | Starch is the main source of carbohydrates of human body, which could increase glycemia following by assimilating in the form of glucose. Therefore, the digestibility of starch is closely related to human health. In this study, the relationships between physicochemical and digestibility properties of starch in wheat Xinong 836 were explored with the controls of three commercial flours Jinshahe, Xiangxue and Jinlongyu. The differences of starch amylose content, granule size distribution, crystallinity, gelatinization properties and digestibility in vitro were determined as well as simulating digestion in mice. The results showed that Xinong 836 had the highest contents of amylose and B-type starch granule comparing with Jinlongyu, Jinshahe and Xiangxue at 0.05 level. Moreover, in the experiments of starch gelatinization, Xinong 836 showed the highest peak temperature, the lowest peak viscosity and final viscosity. In vitro digestion experiments indicated that Xinong 836 had the lowest contents of rapidly digestible starch(RDS)and total digestible starch(RDS+SDS) but the highest content of resistant starch(RS). The glycemia in the mice fed with starch of Xinong 836 had lower peak value comparing with Jinshahe in vivo digestion experiments, implying that high amylose in wheat Xinong 836 is beneficial for delaying digestion and controlling the rise of glycemia. Furthermore, there were positive correlations between the contents of amylose and resistant starch at 0.05 level. |
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| Keywords: | Wheat Xinong836 Amylose Starch pasting Starch digestion |
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