{"title":"麦仁硬度和直链淀粉含量对紫色全麦面粉质量特性的影响","authors":"Tingting Zhang, Hyungseop Kim, Meera Kweon","doi":"10.1002/cche.10809","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>This study aimed to compare the quality of purple whole wheat flours (WWFs), which exhibit various health benefits. An ultracentrifugal mill was used to prepare purple WWF samples from four distinct purple wheat cultivars (Ariheukchal, AC; Ariheuk, AH; Arijinheuk, AJ; and Sintong, ST) each with different kernel hardness values and amylose contents.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>The average particle diameter (d50) of the WWFs (ST < AJ < AH < AC) was positively correlated with the kernel hardness. The amylose contents of the WWFs increased in the order AC < AH < AJ < ST, whereas their solvent retention capacities (SRCs) in water and sodium carbonate solutions followed the reverse order, similar to the d50. SDS sedimentation volumes did not correlate with the protein contents. ST showed significantly lower total phenolic and anthocyanin contents and antioxidant activities than the other varieties.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>Kernel hardness and amylose content significantly influenced the particle size, damaged starch content, SRC, and pasting properties of the WWFs. Additionally, the nutritional components and antioxidant activities of AC, AH, and AJ suggested strong potential for diverse functional products.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>Purple WWFs with different kernel hardness values and amylose contents were compared scientifically for the first time.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"1084-1093"},"PeriodicalIF":2.2000,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10809","citationCount":"0","resultStr":"{\"title\":\"Impact of kernel hardness and amylose content on quality characteristics of purple-colored whole wheat flour\",\"authors\":\"Tingting Zhang, Hyungseop Kim, Meera Kweon\",\"doi\":\"10.1002/cche.10809\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Objectives</h3>\\n \\n <p>This study aimed to compare the quality of purple whole wheat flours (WWFs), which exhibit various health benefits. 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引用次数: 0
摘要
背景和目的 本研究旨在比较紫色全麦粉（WWF）的质量，因为紫色全麦粉具有各种健康益处。使用超离心机制备了四种不同的紫色小麦栽培品种（Ariheukchal，AC；Ariheuk，AH；Arijinheuk，AJ；Sintong，ST）的紫色全麦粉样品，每种小麦的麦仁硬度值和直链淀粉含量各不相同。WWFs的直链淀粉含量按照AC < AH < AJ < ST的顺序增加，而它们在水和碳酸钠溶液中的溶剂保留能力（SRCs）则按照相反的顺序增加，与d50相似。SDS 沉降体积与蛋白质含量无关。结论果仁硬度和直链淀粉含量对 WWF 的粒度、受损淀粉含量、SRC 和粘贴性能有显著影响。此外，AC、AH 和 AJ 的营养成分和抗氧化活性表明它们具有生产多种功能性产品的巨大潜力。
Impact of kernel hardness and amylose content on quality characteristics of purple-colored whole wheat flour
Background and Objectives
This study aimed to compare the quality of purple whole wheat flours (WWFs), which exhibit various health benefits. An ultracentrifugal mill was used to prepare purple WWF samples from four distinct purple wheat cultivars (Ariheukchal, AC; Ariheuk, AH; Arijinheuk, AJ; and Sintong, ST) each with different kernel hardness values and amylose contents.
Findings
The average particle diameter (d50) of the WWFs (ST < AJ < AH < AC) was positively correlated with the kernel hardness. The amylose contents of the WWFs increased in the order AC < AH < AJ < ST, whereas their solvent retention capacities (SRCs) in water and sodium carbonate solutions followed the reverse order, similar to the d50. SDS sedimentation volumes did not correlate with the protein contents. ST showed significantly lower total phenolic and anthocyanin contents and antioxidant activities than the other varieties.
Conclusions
Kernel hardness and amylose content significantly influenced the particle size, damaged starch content, SRC, and pasting properties of the WWFs. Additionally, the nutritional components and antioxidant activities of AC, AH, and AJ suggested strong potential for diverse functional products.
Significance and Novelty
Purple WWFs with different kernel hardness values and amylose contents were compared scientifically for the first time.
期刊介绍：
Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers.
The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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