中文摘要：

【目的】研究添加面筋蛋白对淀粉糊化特性影响的规律，为活性面筋蛋白在食品加工中的应用及小麦品质改良提供依据。【方法】以PH1391普通小麦淀粉为试验材料，添加3种类型的面筋蛋白（强筋、中筋和弱筋），5个添加量处理，分析其糊化特性并对形成的网络结构进行显微镜观察。【结果】随着面筋蛋白添加量的增加，峰值黏度、低谷黏度、最终黏度、黏度面积、反弹值和峰值时间都呈现明显下降趋势。每增加2％的面筋蛋白，以上糊化特性指标平均值分别下降了纯淀粉相应指标的3．6％、4．8％、3．4％、3．8％、4．0％和1．18％，除峰值时间外，下降率都超过了纯淀粉的2％；面筋蛋白添加量对稀懈值、糊化温度和糊化起始时间没有显著影响。面筋蛋白添加量10％时，面筋蛋白之间形成的复合物镶嵌在淀粉糊浆之中，没有明显的面筋蛋白隔层存在，面筋蛋白添加量增加到18％，在糊化体系中观察到较大的面筋蛋白隔层。3种面筋蛋白对峰值黏度、低谷黏度、黏度面积、反弹值和峰值时间影响差异极显著，对稀懈值的影响差异显著，而对糊化温度和糊化起始时间影响没有显著差异。3种面筋蛋白对峰值黏度、低谷黏度和黏度面积的影响按降低大小的顺序都为强筋〉中筋〉弱筋，而对反弹值的影响则表现出相反的顺序。【结论】面筋蛋白添加量和面筋蛋白类型会显著影响峰值黏度、低谷黏度、黏度面积、反弹值和峰值时间，而对糊化温度和糊化起始时间的影响差异不显著。

英文摘要：

[Objective] Effect of gluten on pasting properties of wheat starch was studied to provide a scientific basis for application of gluten in food production and quality improvement in wheat breeding. [ Method ] The pasting properties of blends were analyzed using PH1391 wheat starch mixed with five different additions of three kinds of gluten （strong-gluten, medium-gluten and weak-gluten） and the structures of network were also observed using microscope. [Result] Obvious downtrends of peak viscosity, trough viscosity, final viscosity, area of viscosity, setback and peak time were found with increasing addition of gluten. In general, gluten addition increased by 2% decreased the average value of them respectively by 3.6%, 4.8%, 3.4%, 3.8%, 4.0% and 1.18% of those corresponding indexes of pure starch. Descent rate of the indexes mentioned above exceeded more than 2% except peak time, but there were no significant influence of gluten addition on breakdown, pasting temperature and pasting time. The interlayer composed of gluten could not be observed when the addition of gluten was 10%, as the compound formed of gluten inlayed in the paste of starch, but obvious greater interlayer was detected when the addition of gluten was 18%. There was significantly or remarked difference among the effects of three different kinds of gluten on the peak viscosity, trough viscosity, area of viscosity, setback and peak time, but it had no distinctly difference among the effects of different glutens on pasting temperature and pasting time. Descending order of the effect of different glutens on peak viscosity, trough and area of viscosity was strong-gluten, medium-gluten, and weak-gluten, but the sequence of them on setback was opposite. [Conclusion] Both addition and type of gluten affected significantly on peak viscosity, trough, area of viscosity, setback and peak time, but there was no significant different effects on peak time and peak temperature.