不同品种菱角淀粉的理化特性研究  

Physicochemical Properties of Water Caltrop (Trapa sp.) Starch for Three Cultivars

作　　者：刘洵妤[1] 杨冯[1] 赵小皖[1] 赵国华[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市农产品加工技术重点实验室,重庆400715

出　　处：《中国粮油学报》2010年第10期46-51,共6页Journal of the Chinese Cereals and Oils Association

摘　　要：研究了3种不同品种菱角(无角、两角和四角)淀粉的理化特性。3种菱角淀粉中直链淀粉的质量分数在26.12%～29.71%之间,无角菱淀粉中直链淀粉的含量明显低于其他两种菱角淀粉。3种菱角淀粉溶解度和膨润力都比较低,在60～90℃的溶解度范围为4.4%～20.68%,膨润力范围为0.77～12.64,且品种间差异不大。菱角淀粉的吸水能力在0.87～1.08 g/g范围内,吸油能力在1.01～1.16 g/g之间。3种菱角淀粉糊的黏度较低,6%的淀粉糊的峰值粘度为155～181 BU,但热稳定性非常好,降落值都为0 BU。3种菱角淀粉糊化后透明度在20.5%～22.4%之间,但菱角淀粉糊的透明度在储藏期间下降很快,表明菱角淀粉易于老化。3种菱角淀粉凝沉稳定性和冻融稳定性都比较差,品种间冻融稳定性没有显著性差异。The physicochemical property of water caltrop starch for three cultivars were systematically studied.Results： The amylose content of water caltrop for the three cultivars rank between 26.12%～29.17%.The amylose content in starch for Trapa acornis Nakano is the lowest.The solubility at 60～90℃and the swelling power at 60～90℃ of the starch samples are small,ranking between 4.4%～20.68% and 0.77～12.64,respectively,and no significant difference among the cultivars.The water absorptions rank between 0.87～1.08 g/g,while the oil absorptions rank between 1.01～1.16 g/g.Brabender visco-amylograph indicates that the peak viscosity of the water caltrop starch paste at concentration 6%（w/w） for the three cultivars rank between 155～181 BU,but the paste heat stability are all good with breakdown of 0 BU.The paste light transmittance for three cultivars rank between 20.5%～22.4%,and decline rapidly in storage,indicating easy retrogradation.Both sediment stability and freeze-thaw stability for three cultivars are rather poor,and no significant difference in freeze-thaw stability among the cultivars.

关 键 词：菱角 淀粉 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]