小米淀粉与玉米淀粉糊性质比较研究  

Study on Pasting Properties between Millet Starch and Maize Starch

作　　者：马力[1] 李新华[1] 路飞[1] 赵前程[1] 

机构地区：[1]沈阳农业大学,辽宁沈阳110161

出　　处：《粮食与油脂》2005年第2期22-25,共4页Cereals & Oils

摘　　要：对小米淀粉和玉米淀粉糊性质进行较详细比较研究,包括透明度、冻融稳定性、凝沉性、膨胀力、酸解、酶解,和介质对糊粘度性质影响。结果表明,小米淀粉与玉米淀粉相比,糊的凝胶稳定性好、持水力强、膨胀力高、糊化温度高、热焓变值大、但透明度较差、冻融稳定性不佳、热稳定性差;且氯化钠及糖溶液对小米淀粉糊粘度性质影响较大。comparative study has been carried out between millet starch and maize starch in the aspect of paste properties, including clarity, freeze-thaw stability, gelatinization viscosity changes, agglutination stability, swelling power, acid hydrolysis, enzymatic digestibility, gelatinization enthalpy and me-diums'effect. The results have showed, millet starch, compared with maize starch, have weaker agglutination stability, higher swelling power and gelatinization temperature, poor freeze-thaw stability; the addition of sodium chloride and sugar showed a appreciable effect on pasting properties.

关 键 词：小米淀粉 玉米淀粉 糊性质 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]