【摘要】 为探究酿酒制曲小麦品种的淀粉品质特性差异，对12种酿酒制曲专用小麦的淀粉含量、糊化特性、热力学参数、透明度、冻融稳定性、溶解度及膨胀度进行比较研究。结果表明，12种制曲小麦的平均总淀粉含量>60%，其中平均支链淀粉含量>70%；川麦93和绵麦367谷值黏度、破损值和回生值均<2 000 cP，低于其他10种酿酒制曲小麦；茅曲1号、泛麦5号、禾美988、紫麦19、天民198的热焓值较低，<10 J/g；多数酿酒制曲小麦的淀粉透明度、冻融稳定性无显著差异（P>0.05）；加热至90℃时，紫麦19溶解度最高（10.85%），荃麦725膨胀度最大（17.22 g/g）。相关性分析发现，各淀粉指标之间关联性强。聚类分析将12种酿酒制曲小麦聚为4类。综上所述，各酿酒制曲小麦淀粉特性差异大，各具优势，泛麦8号、川麦93、天民198、绵麦367淀粉糊化稳定性好，泛麦5号、紫麦19、禾美988、南良麦、茅曲1号糊化所需能量低，天民184、鄂麦596总淀粉含量、支链淀粉含量高，荃麦725淀粉透明度、膨胀度较好。更多还原

【Abstract】 To investigate the differences in starch quality characteristics of Daqu-making wheat variety, the contents, pasting properties, thermodynamic parameters, transparency, freeze-thaw stability, solubility and swelling power of the starch of 12 kinds of wine-making wheat were compared. The results showed that the average total starch content of the 12 kinds of Daqu-making wheat was greater than 60%, and in which the average amylopectin content was higher than 70%. The trough viscosity, breakdown, and setback of Chuanmai 93 and Mianmai 367 were all lower than 2 000 cP, which were lower than those of the other 10 Daqu-making wheat species. The gelatinization enthalpies of Maoqu 1, Fanmai 5, Hemei 988, Zimai 19, and Tianmin 198 were lower than 10 J/g. There was no significant difference in starch transparency and freeze-thaw stability of most Daqu-making wheat(P>0.05), and when the heating temperature rose to 90 ℃, the solubility of Zimai 19 was the highest(10.85%), and the swelling of Quanmai 725 was the largest(17.22 g/g). Correlation analysis showed that the starch indicators were strongly correlated with each other. By cluster analysis, the 12 kinds of Daqu-making wheat were divided into four groups. In summary, the starch characteristics of Daqu-making wheat were quite different, and each had its own advantages. The starch pasting stability of Fanmai 8, Chuanmai 93, Tianmin 198, and Mianmai 367 was good. The energy required for pasting was low in Fanmai 5, Zimai 19, Hemei 988, Nanliangmai, and Maoqu 1. The total starch content and the amylopectin content in the starch were high in Tianmin 184 and Emai 596, and the transparency and swelling of Quanmai 725 were better.更多还原