青稞淀粉和小麦淀粉的理化性质比较研究  

Comparison of Physicochemical Properties of Hull-less Barley Starch and Wheat Starch

作　　者：郑学玲[1] 张玉玉[1] 张杰[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《中国粮油学报》2010年第10期52-56,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：研究了青稞淀粉的理化性质,包括淀粉的颗粒形态、粒度分布及淀粉糊透明度、溶解度、膨胀力和糊化特性,并与小麦淀粉性质进行比较。结果表明:青稞淀粉颗粒的平均粒径大于小麦淀粉颗粒的平均粒径,青稞淀粉颗粒大小和形状分布均匀;青稞淀粉糊透明度大于小麦淀粉糊,但在储藏过程中,青稞淀粉糊透光率变化显著;青稞淀粉的溶解度和膨胀力均大于小麦淀粉糊,这与小麦淀粉中小颗粒淀粉含量较多有关;与小麦淀粉的糊化相比,青稞淀粉成糊温度低,糊化容易,但峰值黏度低,衰减值大,热糊稳定性差,回生值大,冷糊稳定性差,易老化。The physicochemical property of starch granules and starch paste of hull-less barley starch were studied,and compared with wheat starch.Results： The average granule size of hull-less barley starch is larger than that of wheat starch,but the granule size and shape of hull-less barley starch are more uniform.The starch paste transparency of hull-less barley is higher than that of wheat starch paste.During storage process,the paste transmittance of hull-less barley starch changes significantly.The solubility and swelling power of hull-less barley starch are higher than wheat starch,because wheat starch contains more medium and small granules.Compared with wheat starch,hull-less barley starch has lower pasting temperature and is easier to paste;hull-less barley starch has lower peak viscosity,higher breakdown,worse hot paste stability and larger setback,worse cold paste stability and is easier in retrogradation.

关 键 词：淀粉 青稞 小麦 理化性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]