蜡质玉米粉的糊化特性研究  

Study on pasting properties of waxy corn flour

作　　者：龚魁杰[1] 陈利容[1] 孙军[1] 程敦公[1] 

机构地区：[1]山东省农业科学院作物研究所,山东济南250100

出　　处：《食品工业科技》2010年第1期161-164,共4页Science and Technology of Food Industry

摘　　要：为了解蜡质玉米粉及其不同制粉方法对糊化特性的影响,测定了干磨、湿磨、挤压制蜡质玉米粉以及蜡质玉米淀粉、糯米粉的溶胀度和RVA参数。结果表明:蜡质玉米粉糊化进程中溶胀度高,水合能力强,具有较高的糊化参数。不同品种蜡质玉米粉的破损值、谷值、峰值和终黏度的变异程度较大,蜡质玉米粉的峰值与谷值、终粘度和回生值、谷值与回生值、谷值与终粘度、终粘度与回生值均呈极显著正相关。湿法制粉糊化进程中水合能力强,主要RVA参数显著高于干法制粉和挤压制粉,具备很强的成糊能力和黏滞性,干法制粉成糊后稳定较好,抗老化性较强,挤压制粉的糊化进程不明显。In order to realize the pasting properties of waxy corn flour and the effect of different milling method on pasting properties, the swelling power and rapid viscosity analyzer（RVA） parameters of waxy corn flour milled from dry,wet and extrusion methods and waxy corn starch,glutinous rice flour were measured.The results showed that waxy corn flour had strong water combining capability and peak, trough, breakdown, final viscosity and setback during pasting.The flour from different varieties of waxy corn had the great variation degree in breakdown, peak, trough and final viscosity.The relationship of waxy corn flour between peak and trough ,final viscosity and setback, trough and setback, trough and final viscosity, final viscosity and setback all reveal significant（ p 〈 0.01 ）correlation. The wet milling method had great swelling power and remarkably exceeded dry milling method and extrusion milling method in the main RVA parameters. It showed excellent forming paste ability and sticky property.The dry milling method had good anti-retrogradation ability and paste stability.The flour milled from extrusion method had no obvious pasting course.

关 键 词：蜡质玉米粉 糊化特性 溶胀度 制粉方法 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]