荞麦淀粉的性质研究  

Study on Properties of Buckwheat Starch

作　　者：李新华[1,2] 韩晓芳[1,2] 于娜[1,2] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161 [2]辽阳市农产品质量检验检测中心,辽宁辽阳111000

出　　处：《食品科学》2009年第11期104-108,共5页Food Science

摘　　要：以实验室提取的荞麦淀粉为原料对其性质进行研究,并与玉米淀粉、马铃薯淀粉和木薯淀粉的性质进行了比较。结果表明,荞麦淀粉、玉米淀粉、马铃薯淀粉及木薯淀粉在溶解度、膨胀度、抗酶解力、透明度、冻融稳定性、凝沉性、热力学性质及其黏度特性方面存在一定的差别。因此荞麦淀粉作为一种淀粉新资源,具有一定的开发价值和广阔的发展前景。The properties of buckwheat starch prepared in our lab by wet-mining method were investigated and were compared with those of corn starch, potato starch and tapioca starch. The results indicated that there were some differences in solubility, expansibility, anti-enzymolysis, transparency, freezing and thawing stability, gelatin, thermodynamic property and viscosity property. The buckwheat starch, as a new starch resource, has some utilization values and expansive development prospects.

关 键 词：荞麦淀粉 性质 黏度 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]