Influence of spent brewer’s yeast β-glucan on gelatinization and retrogradation of rice starch

The effects of β-glucan (BG) prepared from spent brewer’s yeast on gelatinization and retrogradation of rice starch (RS) were investigated as functions of mixing ratio and of storage time. Results of rapid visco-analysis (RVA) indicated that addition of BG increased the peak, breakdown, setback, and final viscosities, but decreased the pasting temperatures of the rice starch/β-glucan (RS/BG) mixtures. Differential scanning calorimetry (DSC) data demonstrated an increase in onset (T_o), peak (T_p), and conclusion (T_c) temperatures and a decrease in gelatinization enthalpy (ΔH₁) with increasing BG concentration. Storage of the mixed gels at 4 °C resulted in a decrease in T_o, T_p, T_c, and melting enthalpy (ΔH₂). The retrogradation ratio (ΔH₂/ΔH₁) and the phase transition temperature range (T_c − T_o) of the mixed gels increased with storage time, but this effect was reduced by the addition of BG. BG addition also slowed the syneresis of the mixed gels. Results of dynamic viscoelasticity measurement indicated that the addition of BG promoted RS retrogradation at the beginning and then retarded it during longer storage times. The added BG also retarded the development of gel hardness during refrigerated storage of the RS/BG mixed gels.     

Influence of Soy Protein Isolate Hydrolysates Obtained under High Hydrostatic Pressure on Pasting and Short-Term Retrogradation Behavior of Maize Starch

The influences of soy protein isolate hydrolysate (SPIH) obtained during different pressure treatments for 4 h on pasting and short-term retrogradation behaviors of maize starch (MS) were investigated. The results showed solubility of MS markedly increased, whereas swelling power decreased with increased SPIH concentration and pressure. Compared with native MS, the addition of SPIH led to decrease of peak viscosity, final viscosity, setback, and breakdown, whereas pasting temperature was increased. Meanwhile, differential scanning calorimetry (DSC) analysis also showed an increase in gelatinization temperature. In addition, low-field nuclear magnetic resonance (LF-NMR) analysis indicated that the tight association of water and starch molecules was observed with increasing pressures and additions of SPIH. Confocal laser scanning microscopy (CLSM) and atomic force microscope (AFM) images indicated that SPIH obtained at 200 MPa dispersed in the MS gel system to block the formation of hydrogen bonds and inhibit the recrystallization of MS. Fourier transform infrared (FTIR) spectroscopy analysis demonstrated that the addition of SPIH resulted in a decrease in hydrogen bonds within the starch molecules and the result supported above CLSM and AFM measurement results. The results proved that the addition of SPIH could effectively influence pasting characteristics and inhibit the short-term retrogradation of MS, which can be helpful to the application of SPIH in starch-based functional foods.

     

Effects of cellulose derivatives and carrageenans on the pasting, paste, and gel properties of rice starches

Effects of different cellulose derivatives and carrageenans on the pasting, rheological, and textural properties of normal (NRS) and waxy (WRS) rice starches were investigated. When suspensions of both NRS and WRS were heated in a Rapid Visco Analyser (RVA) in the presence of the hydrocolloids, increases in apparent pasting temperatures and peak and final viscosities in the following decreasing order were observed: methylcellulose (MC) > carboxymethylcellulose (CMC) for cellulose derivatives and λ- > í- > κ-carregeenan for carrageenans. Slight decreases in peak and final viscosities were observed when hydroxypropylmethylcellulose (HPMC) was the hydrocolloid. Dynamic viscoelasticity measurements indicated that NRS–hydrocolloid pastes were less solid-like than the control, as evidenced by their higher tan δ values, whereas tan δ values of WRS–hydrocolloid pastes were the same as that of the control. Steady shear rheological measurements showed that addition of the different hydrocolloids used increased the apparent viscosity (η_a,100) and consistency coefficient (K) values of both starches with the same trend as that observed during pasting, whereas the opposite trend was observed for the flow behavior index (n) values. The hardness and adhesiveness of NRS pastes were significantly increased by addition of κ- and í-carrageenans, but were unaffected by the other hydrocolloids. A similar effect was observed for WRS, with the exception of κ-carregeenan, in which the hardness of the mixed paste was decreased. The starch–hydrocolloid pastes exhibited a phase-separated microstructure in which amylose- and amylopectin-rich domains were dispersed in a hydrocolloid-rich continuous phase.     

秸秆还田对旱作马铃薯块茎淀粉合成关键酶活性及基因表达的影响

为探讨秸秆还田下旱作马铃薯块茎形成过程中淀粉合成关键酶活性及基因表达特性,以马铃薯栽培品种"青薯9号"为材料,以露地栽培为对照,设置秸秆还田处理,研究了马铃薯块茎形成过程中淀粉合成关键酶活性、基因表达、淀粉糊化及累积指标。结果表明:秸秆还田显著提高了旱作马铃薯SSS酶活性,降低了AGPP、GBSS酶活性,而对SBE酶活性没有显著影响;显著提高了SSⅡ、SSⅢ基因表达量,降低了AGPase、GBSSⅠ、SBEⅠ、SBEⅡ基因表达量;显著增加了淀粉崩解值,减少了淀粉各阶段粘度、回生值,而对淀粉糊化温度没有显著影响;显著增加了直链淀粉含量及直/支链淀粉比,减少了总淀粉含量;GBSS酶活性与AGPase、SBEⅠ基因表达量呈显著正相关,与直链淀粉含量、直/支链淀粉比呈显著负相关;SBE酶活性与SSⅡ基因表达量、峰值粘度、低谷粘度、最终粘度、总淀粉含量呈显著正相关,与崩解值、糊化温度呈显著负相关;AGPase基因表达量与直链淀粉含量呈显著负相关;GBSSⅠ基因表达量与最终粘度、回生值呈显著正相关,与糊化温度呈显著负相关;淀粉糊化与累积无显著相关性。     

The Pasting and Gel Textural Properties of Corn Starch in Glucose,Fructose and Maltose Syrup

The pasting and gel textural properties of corn starch in syrup at different concentrations were investigated by Rapid Visco Analyzer (RVA) and Texture profile analysis (TPA) tests. The results showed that the pasting temperatures of corn starch greatly increased, especially at higher sugar concentration. Increasing concentration of syrup caused an increase in peak, trough and final viscosity of corn starch. Peak viscosity and the disintegration rate of starch increased in the following order: fructose syrup> maltose syrup> glucose syrup. Increasing syrup concentration to 13%, 25% and 50% resulted in a lower retrogradation rate than the control. When the maltose syrup concentration increased to 50%, the retrogradation rate decreased to 14.30% from 33.38%. The highest hardness was observed when the syrup concentration was 25%. There was a particular low hardness when the concentration of syrup was 50%. The springiness of starch gels in syrup was similar at different concentrations.     

Pasting viscosity and in vitro digestibility of retrograded waxy and normal corn starch powders

Pasting viscosity and in vitro digestibility of oven-dried powders of waxy and normal corn starch gels (40% solids) retrograded under an isothermal (4 °C) or temperature cycled (4/30 °C) storage were investigated. Temperature cycling induced higher onset temperature for melting of amylopectin crystals than isothermal storage under a differential scanning calorimeter whereas little difference in crystalline type was observed under X-ray diffraction analysis. Temperature cycling caused higher pasting temperature and viscosity for the retrograded starches than isothermal storage. The retrograded waxy corn starch powders exhibited pasting behaviors similar to that of native waxy corn starch. However, the retrograded normal corn starch powders showed very much different pasting patterns with lower pasting viscosity but higher pasting temperature than native starch counterpart. The retrogradation increased slowly digestible starch content without changing resistant starch content, more effectively by the temperature cycling than the isothermal storage.     

Influence of drying temperature on functional properties of wet-milled starch granules

Relationships between swelling capacities, pasting properties, rotational flow behaviour and textural properties of hydro-thermally heated wet-milled starch granules from corn dried between 60 and 130 °C were investigated. High-drying temperatures applied during the corn drying process conferred to the wet-milled starch granules (WSG) such a rigidity which reduced their swelling capacities, their water binding capacities and their water solubility index after gelatinization. These granules changes affected their pasting characteristics, their flow behaviour and several textural parameters of gel formed from the wet-milled starch granule after gelatinization. The rigidity of granules was a major factor determining the formation of either starch pastes or gels.     

Physico-chemical and morphological characteristics of New Zealand Taewa (Maori potato) starches

The physico-chemical, morphological, thermal, pasting, textural, and retrogradation properties of the starches isolated from four traditional Taewa (Maori potato) cultivars (Karuparera, Tutaekuri, Huakaroro, Moemoe) of New Zealand were studied and compared with starch properties of a modern potato cultivar (Nadine). The relationships between the different starch characteristics were quantified using Pearson correlation and principal component analysis. Significant differences were observed among physico-chemical properties such as phosphorus content, amylose content, swelling power, solubility and light transmittance of starches from the different potato cultivars. The starch granule morphology (size and shape) for all the potato cultivars showed considerable variation when studied by scanning electron microscopy and particle size analysis. Starch granules from Nadine and Moemoe cultivars showed the presence of large and irregular or cuboid granules in fairly high number compared with the starches from the other cultivars. The transition temperatures (T_o; T_p; T_c) and the enthalpies (ΔH_gel) associated with gelatinization suggested differences in the stability of the crystalline structures among these potato starches. The Moemoe starch showed the lowest T_o, while it was higher for Tutaekuri and Karuparera starches. Pasting properties such as peak, final and breakdown viscosity and texture profile analysis (TPA) parameters of starch gels such as hardness and fracturability were found to be higher for Nadine and Huakaroro starches. The Nadine and Huakaroro starch gels also had lower tendency towards retrogradation as evidenced by their lower syneresis (%) during storage at 4 °C. Principal component analysis showed that the Tutaekuri and Nadine cultivars differed to the greatest degree in terms of the properties of their starches.     

Structure function relationships of transgenic starches with engineered phosphate substitution and starch branching

Potato tuber starch was genetically engineered in the plant by the simultaneous antisense suppression of the starch branching enzyme (SBE) I and II isoforms. Starch prepared from 12 independent lines and three control lines were characterised with respect to structural and physical properties. The lengths of the amylopectin unit chains, the concentrations of amylose and monoesterified phosphate were significantly increased in the transgenically engineered starches. Size exclusion chromatography with refractive index detection (SEC-RI) indicated a minor decrease in apparent molecular size of the amylose and the less branched amylopectin fractions. Differential scanning calorimetry (DSC) revealed significantly higher peak temperatures for gelatinisation and retrogradation of the genetically engineered starches whereas the enthalpies of gelatinisation were lower. Aqueous gels prepared from the transgenic starches showed increased gel elasticity and viscosity. Principle component analysis (PCA) of the data set discriminated the control lines from the transgenic lines and revealed a high correlation between phosphate concentration and amylopectin unit chain length. The PCA also indicated that the rheological characteristics were primarily influenced by the amylose concentration. The phosphate and the amylopectin unit chain lengths had influenced primarily the pasting and rheological properties of the starch gels.     

不同高粱品系的淀粉糊化特征

利用差示扫描量热分析仪(DSC)和淀粉快速黏度分析仪(RVA)测定了14个高粱(Sorghum bicolor)品系的直链淀粉含量和淀粉糊化特性参数, 并分析了各特征参数的变化规律及其相互关系。研究结果表明, 高粱品系间直链淀粉含量存在较大差异, 变幅为0.29%–29.45%; DSC分析所得糊化特性也表现出一定的差异, 直链淀粉含量低的高粱品系的起始温度(T_o)、峰值温度(T_p)、终止温度(T_c)和热焓变化(ΔH)都较高; 而直链淀粉含量高的高粱品系的T_o、T_p、T_c和ΔH都相对较低。不同品系的RVA谱差异主要表现在各个黏滞性特征值上, 直链淀粉含量低的高粱品系的RVA谱具有较高的峰值黏度和最高的消减值; 而直链淀粉含量高的高粱品系具有较低的峰值黏度。相关分析表明, 直链淀粉含量和膨胀势与其它特征值间的相关性均达显著水平; 峰值黏度(PV)与最终黏度(FV)、回冷恢复值、糊化时间和糊化温度间呈极显著负相关, 与崩解值和消减值则呈极显著正相关。将直链淀粉含量的选择与RVA谱测定相结合, 有助于提高选择的准确率,进而为高粱品质改良和育种提供理论依据。     

Genetic basis of 17 traits and viscosity parameters characterizing the eating and cooking quality of rice grain

A recombinant inbred line population derived from a cross between Zhenshan 97 and Delong 208 was used to analyze the genetic basis of the cooking and eating quality of rice as reflected by 17 traits (or parameters). These traits include amylose content (AC), gel consistency (GC), alkali spreading value (ASV), cooked rice elongation (CRE), and 13 parameters from the viscosity profile. All the traits, except peak paste viscosity (PKV), time needed from gelatinization to peak (BAtime), and CRE, can be divided into two classes according to their interrelationship. The first class consists of AC, GC, and most of the paste viscosity parameters that form a major determinant of eating quality. The second class includes ASV, pasting temperature (Atemp) and pasting time (Atime), which characterize cooking process. We identified 26 QTL (quantitative trait locus or loci) in 2 years; nine QTL clusters emerged. The two major clusters, which correspond to the Wx and Alk loci, control the traits in the first and second classes, respectively. Some QTL are co-located for the traits belonging to the same class and also for the traits to a different class. The Wx locus also affects on ASV while the Alk locus also makes minor contributions to GC and some paste viscosity parameters. The QTL clusters on other chromosomes are similar to the Wx locus or Alk locus, although the variations they explained are relatively minor. QTL for CRE and PKV are dispersed and independent of the Wx locus. Low paste viscosity corresponds to low AC and soft gel, which represents good eating quality for most Chinese consumers; high ASV and low Atemp, together with reduced time to gelatinization and PKV, indicate preferred cooking quality. The genetic basis of Atemp, Atime, BAtime, peak temperature, peak time, paste viscosity at 95 degrees C, and final paste viscosity is newly examined to reveal a complete and dynamic viscosity profile.     

The effect of rice aging on the freeze–thaw stability of rice flour gels

This study investigated the effect of aging rice on the freeze–thaw stability of rice flour gels since repeated freeze–thaw cycles can lead to reduced food quality. A rice grain cultivar called ‘Khoa Dawk Mali 105’ was aged for three different time periods, ranging from 0 to 12 months. Rice gels made from the aged rice were then freeze–thawed for up to 5 cycles. Repeated freeze–thaw cycles lead to an increase in syneresis values and hardness with increasing rice aging. Differential scanning calorimetry showed an increase in the enthalpy of melting of the amylose–lipid complex after 5 freeze–thaw cycles and an increase in peak gelatinization temperature and gelatinization enthalpy with longer rice aging. Moreover, aging length of the rice correlated significantly with a decrease in peak viscosity and breakdown but also an increase in final viscosity and setback. These results demonstrate that aging the rice reduced the freeze–thaw stability of the rice flour gels.     

Effect of sucrose,stevia and xylitol on rheological properties of gels from blends of chestnut and rice flours

The development of high quality gluten-free products requires the understanding of the phenomena that dictate the ingredient interactions commonly used in foodstuff. In this work, the main objective was to develop alternative gluten-free gelled desserts from blends of chestnut flour (Cf) and whole (Rw), Agulha (Ra) or Carolino (Rc) rice flours. The impact of sucrose, stevia and xylitol on textural, rheological and structural properties of selected gels was investigated. Texture results indicated that studied gels in the presence of sucrose and xylitol decreased significantly the firmness. Rheological outcomes showed that the temperature ramps on heating of Cf/Rw gels were similar to those obtained for Cf/Ra, whereas Cf/Rc gels presented a particular pattern. The presence of sucrose resulted in a significant decrease in the values of storage and loss moduli. Confocal microscopic images showed that the sugar addition leads to a less aggregated structure with fracture lines well marked.     

Impact of annealing and heat-moisture treatment on rapidly digestible,slowly digestible and resistant starch levels in native and gelatinized corn,pea and lentil starches

Impact of annealing (ANN) and heat-moisture treatment (HMT) on rapidly digestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS), and expected glycemic index (eGI) of corn, pea, and lentil starches in their native and gelatinized states were determined. ANN was done for 24 h at 70% moisture at temperatures 10 and 15 °C below the onset (T_o) temperature of gelatinization, while HMT was done at 30% moisture at 100 and 120 °C for 2 h. The swelling factor (SF), amylose leaching (AML) and gelatinization parameters of the above starches before and after ANN and HMT were determined. SF and AML decreased on ANN and HMT (HMT > ANN). The gelatinization temperatures increased on ANN and HMT (HMT > ANN). However, the gelatinization temperature range decreased on ANN but increased on HMT. Birefringence remained unchanged on ANN but decreased on HMT. The Fourier transform infrared (FT-IR) absorbance ratio of 1047 cm^?1/1022 cm^?1 increased on ANN but decreased on HMT. ANN and HMT increased RDS, RS and eGI levels and decreased SDS levels in granular starches. HMT had a greater impact than ANN on RDS, RS, and SDS levels. In gelatinized starches, ANN and HMT decreased RDS and eGI, but increased SDS and RS levels. These changes were more pronounced on HMT. This study showed that amylopectin structure and interactions formed during ANN and HMT had a significant impact on RDS, SDS, RS and eGI levels of starches.     

Development of formulae for estimating amylose content and resistant starch content based on the pasting properties measured by RVA of Japonica polished rice and starch

We searched for the easy and simple method to measure the novel indicators which reflect not only AAC, but also (RS) based on pasting properties using RVA. Novel indexes such as SB/Con and Max/Fin (Maximum viscosity/Minimum viscosity) ratios had a very high correlation with proportion of intermediate and long chains of amylopectin; Fb₁₊₂₊₃ (DP ≧ 13). In Japonica polished rice, estimation formulae for AAC and RS content were developed using novel indexes based on pasting properties by RVA, and these equations showed determination coefficients of 0.89 and 0.80 for calibration and 0.71 and 0.75 for validation test. We developed the estimation formulae for AAC and RS content for Japonica starch samples. These equations showed determination coefficients of 0.86 and 1.00 for calibration and 0.76 and 0.83 for validation test, which showed that these equations can be applied to the unknown rice samples.     

Dilute solution properties of Balangu (Lallemantia royleana) seed gum: effect of temperature, salt, and sugar

The interaction between hydrocolloids and solvent/cosolutes are the predominant factors determining their functional properties in food systems. In this research, the influence of different temperatures, salts and sugars were investigated on some molecular parameters of Balangu seed gum (BSG) as a new potential source of hydrocolloid. The results revealed that BSG has a high molecular weight (3.65 × 10(6)g/mole) and intrinsic viscosity (7236.18 ml/g), rather flexible chain with a chain flexibility parameter of 1156.53, low stiffness parameter (0.346 for Na(+) and 0.507 for Ca(2+)) and hydrogel content (46%). It was observed that except for water, the solutions of different salts (NaCl and CaCl(2)) and sugars (sucrose and lactose) are poor solvents for BSG as indicated by a monotonous decrease in intrinsic viscosity, swollen specific volume, shape function, hydration parameter, and coil dimensions. The parameters representing the interactions of BSG molecules with different cosolutes, i.e. hydrogel content and Huggins constant, were observed to increase significantly as the ionic strength and sugar concentrations increased from 0.005 to 0.05 M and 2.5 to 40% w/v, respectively. In addition, the elevated temperatures (20-50 °C) induced a clear contraction in BSG dimensional and shape parameters along with a decrease in solvent quality and the extent of associated water molecules through hydrogen bonds and/or physical entrainment. These results may be of high significance when considering the influence of major additives generally used in food products, such as various salts and sugars, and/or frequent processing parameters like temperature on rheological and functional points of view.     

Effects of annealing on gelatinization and microstructures of corn starches with different amylose/amylopectin ratios

Corn starches with different amylose/amylopectin ratios (waxy 0/100, normal corn 23/77, Gelose 50 50/50, Gelose 80 80/20) were annealed at below their gelatinization temperatures in excess water. The effects of annealing on the gelatinization and microstructures of the starches were studied using DSC, XRD and a microscope equipped with both normal and polarized light. In addition, a high-pressure DSC pan was used to study the effects of high-temperature annealing on the multiphase transitions of starches with different water contents. The granular size of the starches increased after the annealing process, but the size variation rates were different, with higher amylopectin contents resulting in a higher diameter growth rates and final accretion ratios. DSC results showed that annealing increased the gelatinization enthalpy of the amylose-rich starches. The increased enthalpy was mainly attributed to endotherm G – there were no significant changes to endotherms M1, M2 or Z – indicating that annealing mainly affected the helical length of shorter or sub-optional amylopectins, in particular the amylopectin in amylose-rich starches. The XRD traces of all starches after annealing remained unchanged.     

Viscoelastic properties of f-actin, microtubules, f-actin/alpha-actinin, and f-actin/hexokinase determined in microliter volumes with a novel nondestructive method

A nondestructive method to determine viscoelastic properties of gels and fluids involves an oscillating glass fiber serving as a sensor for the viscosity of the surrounding fluid. Extremely small displacements (typically 1-100 nm) are caused by the glass rod oscillating at its resonance frequency. These displacements are analyzed using a phase-sensitive acoustic microscope. Alterations of the elastic modulus of a fluid or gel change the propagation speed of a longitudinal acoustic wave. The system allows to study quantities as small as 10 microliters with temporal resolution >1 Hz. For 2-100 microM f-actin gels a final viscosity of 1.3-9.4 mPa s and a final elastic modulus of 2.229-2.254 GPa (corresponding to 1493-1501 m/s sound velocity) have been determined. For 10- to 100-microM microtubule gels (native, without stabilization by taxol), a final viscosity of 1.5-124 mPa s and a final elastic modulus of 2.288-2. 547 GPa (approximately 1513-1596 m/s) have been determined. During polymerization the sound velocity in low-concentration actin solutions increased up to +1.3 m/s (approximately 1.69 kPa) and decreased up to -7 m/s (approximately 49 kPa) at high actin concentrations. On polymerization of tubulin a concentration-dependent decrease of sound velocity was observed, too (+48 to -12 m/s approximately 2.3-0.1 MPa, for 10- to 100-microM tubulin). This decrease was interpreted by a nematic phase transition of the actin filaments and microtubules with increasing concentration. 2 mM ATP (when compared to 0.2 mM ATP) increased polymerization rate, final viscosity and elastic modulus of f-actin (17 microM). The actin-binding glycolytic enzyme hexokinase also accelerated the polymerization rate and final viscosity but elastic modulus (2.26 GPa) was less than for f-actin polymerized in presence of 0.2 mM ATP (2.28 GPa).     

Physicochemical,Thermal, Pasting and Microstructure Properties of Hydroxypropylated Jackfruit Seed Starch Prepared by Etherification with Propylene Oxide

The jackfruit seed starch was subjected to the hydroxypropylation process by using various volumes of propylene oxide in the range of 5–50 ml (HP₅-HP₅₀). It was found that the molecular substitution (MS) increased with the volume of propylene oxide used. The shape of the native starch appeared irregular, round to bell or semi-oval with an average size of 7.66 μm. The modified granules were still intact in granular form without fragmentation. However, the presence of traces of degradation was observed on some starch granules, particularly the treatment of HP₄₀-HP₅₀. No marked differences in the XRD pattern were observed between the native starch and the hydroxypropyl derivatives. However, a decrease in the degree of crystallinity was found as the volume of propylene oxide in the reaction mixture increased. The swelling power and solubility of the hydroxypropylated starches were higher than in the native starch. Progressive increases in swelling power and solubility were observed as the MS increased among the hydroxypropylated starches. The pasting properties revealed that decreases in the pasting temperature, final viscosity and setback was found with increasing MS while the breakdown increased. Hydroxypropylated starches had lower gelatinization parameters (To, Tp, Tc and ?H) compared with the native starch. During refrigerated storage of the starch gel, the native starch showed syneresis from the first cycle while no syneresis was found during seven cycles for the treatment of HP₁₀-HP₅₀.     

不同高梁品系的淀粉糊化特征

利用差示扫描量热分析仪（DSC）和淀粉快速黏度分析仪（RVA）测定了14个高粱（Sorghumbicolor）品系的直链淀粉含量和淀粉糊化特性参数,并分析了各特征参数的变化规律及其相互关系。研究结果表明,高粱品系间直链淀粉含量存在较大差异,变幅为0．29％-29．45％;DSC分析所得糊化特性也表现出一定的差异,直链淀粉含量低的高粱品系的起始温度（To）、峰值温度（Tp）、终止温度（Tc）和热焓变化（△H）都较高：而直链淀粉含量高的高粱品系的To、Tp、Tc和△H都相对较低。不同品系的RVA谱差异主要表现在各个黏滞性特征值上,直链淀粉含量低的高粱品系的RVA谱具有较高的峰值黏度和最高的消减值：而直链淀粉含量高的高粱品系具有较低的峰值黏度。相关分析表明,直链淀粉含量和膨胀势与其它特征值间的相关性均达显著水平：峰值黏度（PV）与最终黏度（FV）、回冷恢复值、糊化时间和糊化温度间呈极显著负相关,与崩解值和消减值则呈极显著正相关。将直链淀粉含量的选择与RVA谱测定相结合,有助于提高选择的准确率,进而为高粱品质改良和育种提供理论依据。