糯玉米粉、淀粉和脱脂淀粉的理化特性研究  

Physico-Chemical Properties of Waxy Corn Flour,Starch and Defatted Starch

作　　者：陆大雷[1] 王德成[1] 赵久然[2] 王凤格[2] 陆卫平[1] 

机构地区：[1]扬州大学江苏省作物遗传生理重点实验室,扬州225009 [2]北京市农林科学院玉米研究中心,北京100097

出　　处：《中国粮油学报》2009年第1期54-59,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金项目(30270831);北京市自然科学基金项目(YZPT02-06)

摘　　要：以4个糯玉米品种为材料,比较分析了糯玉米粉、淀粉(脱蛋白)和脱脂淀粉(脱蛋白脱脂)的理化特性。结果表现,脱蛋白或脱蛋白脱脂处理不改变材料的结晶类型,各材料均表现为典型的"A"型衍射图谱。理化特性在糯玉米粉、淀粉和脱脂淀粉间存在显著差异。结晶度、膨胀势、回复值、峰值时间和糊化温度以糯玉米粉最高,脱脂淀粉最低;溶解度、峰值黏度和谷值黏度以淀粉最高,米粉最低;透光率以脱脂淀粉最高,米粉最低;但4个糯玉米品种的终值黏度变化趋势不甚明显。The physico-chemical properties of waxy corn flour, waxy corn starch from deproteined flour and waxy com defatted starch from deproteinized plus defatted flour were studied using four waxy corn varieties as materials. Results indicate that the crystalline patterns of all samples exhibit no difference, all typical A - type pattern; but the physico - chemical properties are significantly different among the flour, starch and defatted starch. Crystallinity, swelling power, setback, peak time and pasting temperature are highest for the flour and lowest for the defatted starch; solubility, peak viscosity and trough viscosity are highest for the starch and lowest for the flour; light transmittance is highest for the defatted starch and lowest for the flour. The changing trend of final viscosity to deproteinizing or deproteinize plus defatting is not clear for the four waxy corn varieties.

关 键 词：糯玉米粉 淀粉 脱脂淀粉 蛋白 脂肪 理化特性 

分 类 号：S513[农业科学—作物学]