小麦淀粉颗粒理化特性差异分析

Physicochemical Properties of Wheat Starch Granules

摘要:

以五得利（WDL）、金苑（JY）、金像（JX）、思丰（SF）四种市售小麦粉为原料，通过提取分离得到总淀粉、A淀粉和B淀粉。分别对淀粉组成、直链淀粉含量、粒度分布、透明度、糊化特性、热特性、动态流变学特性等进行差异分析。研究结果表明：四种小麦粉A、B淀粉分离度良好，淀粉的理化组成与小麦淀粉的颗粒类型直接相关，A淀粉具有较高的直链淀粉含量（31.92%~35.27%），较低的蛋白质（0.25%~0.27%）、灰分（0.10%~0.13%）以及破损淀粉含量（18.15%~20.85%）；B淀粉的糊化温度（68.90~71.55 ℃）及范围较高。在四种品牌小麦粉总淀粉间，粒度分布范围大小为SF>JX>WDL>JY，同时JY有着较高的直链淀粉含量（31.91%）、初始糊化温度（54.78 ℃）以及糊化焓（10.33 J/g），WDL回生值（303.50 cP）较低。动态流变学分析表明B淀粉对频率的依赖性较高，SF总淀粉具有较高的弹性模量和粘性模量。综合可得，JY和SF总淀粉的特性差异最为显著，JY具有更高的结晶性和热阻，SF总淀粉更易糊化且凝胶具有较好的粘弹特性。研究结果可为小麦淀粉多尺度分析提供一定理论指导。

Abstract:

Four types of commercially available wheat flour, Wudeli (WDL), Jinyuan (JY), Jinxiang (JX), and Sifeng (SF), were used as raw materials for starch extraction and characterization. Total starch, A starch, and B starch samples were obtained through extraction and separation. Differences in the starch compositions, amylose contents, particle sizes, transparency, pasting characteristics, thermal characteristics, and dynamic rheological properties were analyzed. The A and B starches from the four wheat flours were effectively isolated, with their physicochemical compositions showing a direct correlation with the granule type. Specifically, A starch exhibited a higher amylose content (31.92%~35.27%), lower levels of protein (0.25%~0.27%), ash (0.10%~0.13%), and damaged starch (18.15%~20.85%); whereas B starch exhibited a higher pasting temperature (68.90~71.55 ℃) and range. In terms of the total starch content among the four types of wheat flour, the size distribution range was in the following order: SF>JX>WDL>JY. Notably, JY exhibited a higher amylose content (31.91%), an initial pasting temperature of 54.78 ℃, and an enthalpy of pasting of 10.33 J/g. In contrast, WDL demonstrated a lower regrowth viscosity, at 303.50 cP. Dynamic rheological analysis revealed a high frequency dependence of B starch, as well as high elastic and viscous moduli of SF total starch. The most notable differences were in the properties of the JY and SF total starches. Specifically, JY exhibited higher crystallinity and thermal resistance, and SF total starch greater gelatinizability and superior viscoelastic properties. The results provide theoretical guidance for multi-scale analysis of wheat starch.