面粉特性和酶处理对A-淀粉理化特性的影响  

Effects of Wheat Flour Characteristics and Enzyme-treatment on Physical-chemical Properties of A-type Starch

作　　者：洪静[1] 郑学玲[1] 李利民[1] 刘翀[1] 徐天云[1] 刘琳[1] 荆鹏[1] 杜浩然[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品研究与开发》2013年第24期20-24,共5页Food Research and Development

基　　金：河南工业大学研究生教育创新计划基金项目(2012YJCX12)

摘　　要：以普通粉、标准粉、特精粉为原料,直接分离和经酶处理后分离纯化制备A-淀粉,将3种不同粉制备的A-淀粉之间及经过酶处理的普通粉制备的A-淀粉与未经酶处理分离所得A-淀粉之间相互比较,分别测定面粉和A-淀粉的基本理化指标、颗粒特性、淀粉糊特性和粉质特性,探索面粉特性及酶处理对A-淀粉分离及理化特性的影响。结果表明,普通粉、标准粉和特精粉三者的面粉品质和A-淀粉颗粒特性及淀粉糊特性各有一定的差异性,而经酶处理后分离纯化的A-淀粉其各项指标明显优于未经酶处理的A-淀粉。The basic physical -chemical indexes, particle characteristics, starch paste properties and farinograph properties of wheat A-type starch isolated and purified from the ordinary flour , standard flour and fine flour were studied. The effects on all the indicators of A-type starch from standard flour and the flour with enzyme-treatment were also explored. The results shows that enzyme-treated A-type starch possesses better characteristics and the properties of flour and A-type starches obtained from three kinds of wheat flour have certain differences.

关 键 词：A-淀粉 粒度分布 淀粉糊特性 酶处理 粉质特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]