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作者	单位
牟振坤1,2,任霞1,王强1,周素梅1	1.农业部农产品加工与质量控制重点开放实验室，中国农业科学院农产品加工研究所，北京 100193； 2.内蒙古农业大学，内蒙古呼和浩特 010018

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中文摘要:

为了解阿拉伯木聚糖流变性质及其与小麦品质的关系，对不同品质类型的小麦（强筋、弱筋）阿拉伯木聚糖(简称WEAX)的零剪切黏度（η0）及酶促氧化胶凝能力等指标进行了研究。结果表明，不同品质类型小麦间WEAX溶液的黏度特性存在一定差异，零剪切黏度值（η0）变幅为0.20～56.50 Pa·s，大部分集中在0.20～2.43 Pa·s，个别品种（中优206、烟农19）数值偏差较大。在过氧化物酶体系(POX/H2O2)作用下，WEAX凝胶特性（G′、G″值）差异显著，强筋与弱筋小麦中均存在胶凝能力或强或弱的品种，说明WEAX的上述流变特性与小麦筋力（或硬度）无直接关系。

英文摘要:

Arabinoxylan is the main non starch polysaccharide in wheat grain, which has an important impact on flour quality. Arabinoxylans（WEAX）were prepared from wheat varieties with different quality (strong gluten, weak gluten), and the rheological properties including zero shear viscosity（η0）and enzymatic oxidation gelation behavior of their solution(2%, w/v) were studied in rotor rheometer. The results showed that the solution viscosity of WEAX from different wheat was different in certain extent, the values of zero shear viscosity(η0）varied at the range of 0.20～56.50 Pa·s, but mostly focused on 0.20～2.43 Pa·s, expect that of Zhongyou 206 and Yannong 19. Under the action of peroxidase/H2O2, the oxidation gelation behaviors (G′ and G″ value) of WEAX showed quite different, and there also existed strong or weak gels among strong and weak gluten wheat varieties, which suggested that the rheological properties of WEAX should be not direct correlation with wheat gluten (or hardness).

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