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作者	单位
潘志芬，邹弈星，王春萍，邓光兵，龙海，余懋群	（1.中国科学院成都生物所，成都 610041； 2. 中国科学院研究生院，北京 100039）

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中文摘要:

为明确糯小麦与其他酿酒谷物糊化特性的差异，为糯小麦在白酒酿造中的应用提供参考依据，比较分析了CD糯麦 2、普通小麦、糯米、高粱和玉米籽粒的淀粉RVA黏度特性。结果表明，不同作物的糊化特性有很大的差异，高梁的峰值黏度最高，糯小麦次之，玉米最低，普通小麦比糯米高，但二者差异较小；到达峰值黏度的时间为5.2~11.2 min，其中糯米糊化最快，糯小麦与糯米接近，比普通小麦快近2 min，普通小麦与高粱相近，玉米最慢；到达峰值黏度的温度为67.2~92.2℃，其中糯小麦和糯米低，分别为70.3℃和67.2℃，普通小麦和高粱分别为84.6℃和83.1℃，玉米则高达92.2℃，糯小麦比普通小麦低约14.3℃。糯小麦配粉能改变谷物的黏度特性，对糊化温度和糊化时间的影响小于对峰值黏度的影响，从不同作物考虑，糯小麦配粉对糯米的黏度特性影响相对较小。结果显示，糯小麦像糯米一样直链淀粉含量极低，其淀粉易糊化，糊化温度低，耗能少；向其他谷物中添加糯小麦可改变其淀粉黏度特性；糯小麦具有代替其他谷物酿造新型风味白酒的潜在优势。

英文摘要:

The total starch content and the ratio of amylose/amylopectin in the cereal grains are closely associated with their productivity, energy and economy of winemaking. In spite of the higher price, waxy rice and waxy sorghum grains with high amylopectin are considered to be favorable to winemaking. Likewise, waxy wheat has high amylopectin similar to waxy rice and waxy sorghum grains and may be used as the substitute for winemaking. Comparison on pasting properties of waxy wheat flour and the wine making cereals flour can accelerate the application of waxy wheat in wine making industry. In this study, the difference on starch pasting properties of waxy wheat, common wheat, sorghum, maize and waxy rice was investigated and their starch pasting properties of reconstituted flours through waxy wheat blending with common wheat, sorghum and waxy rice were also analyzed. It was found that : (1) the starch properties of the five crop grains were greatly different; (2) peak viscosity of sorghum was the highest, followed by waxy wheat, that of maize was the lowest, and that of waxy rice was slightly higher than common wheat; (3) Peak time was in the range of 5.2~11.2 min, the shortest was waxy rice, followed by waxy wheat, waxy sorghum, common wheat and maize, and that of waxy wheat was 2 min shorter than that of common wheat and was near to waxy rice; (4) peak temperature of waxy wheat was 70.2℃, that of waxy rice, common wheat and waxy sorghum was 67.2℃, 84.5℃ and 83.1℃, respectively, whereas that of maize was up to 92.2℃; (5) The incorporation of waxy wheat had slight effect on peak time and peak temperature, while it greatly decreased the peak viscosity accompanied with the amount increase of of waxy wheat flour. The results indicated that waxy wheat had certain priority to be used to make wine because it had rapid rate of pasting and less energy for pasting.

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