Abstract:

Pasting, as one of the most important property of starch, which happens during the cooking processing, which is closely related to the quality of boiling food and baking food. Starch pasting properties are mainly determined by characters of starch itself, also influenced by other ingredients. Wheat protein/gluten is the major component of wheat flour. But the interaction of gluten and pasting properties are not clear. The objective of this work was to investigate the effects of different gluten on pasting properties of waxy- and no-waxy starch in order to provide scientific basis for further study on effect of gluten and starch pasting properties and direct quality improvement for wheat breeding. The pasting properties of slurry were analyzed using three kind of wheat starch (two no-waxy starch and one waxy-starch) mixed with five different additions（8%，10%，12%，14% and 16%） of three kinds of gluten (strong-gluten, medium-gluten and weak-gluten). The result showed that characters of starch are the determining factors of pasting properties; Gluten type and gluten concentration directly or through interacting with starch affected pasting properties significantly. Interaction of type of starch and gluten affected significantly on peak viscosity, integral area setback and pasting onset time; Interaction of starch and gluten concentration affected notably on all the pasting properties parameters except for pasting temperature and pasting onset time; The order of the negative effect of different gluten on breakdown was weak-, medium- and strong-gluten; The effect of gluten concentration was different resulted from the different of waxy and non-waxy starch. The obtained results could provide scientific basis for further study on interaction of gluten and starch and quality improvement for wheat breeding.