脱脂对糯玉米淀粉热力学特性的影响  

Effects of Defatting on Starch Thermal Properties of Waxy Maize

作　　者：陆大雷[1] 郭换粉[1] 董策[1] 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农业部长江中下游作物生理生态与栽培重点开放实验室,扬州225009

出　　处：《中国粮油学报》2011年第1期48-51,共4页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(30971731);江苏省作物栽培生理重点实验室开放课题(02738800372);扬州大学博士启动基金(2009087)

摘　　要：以4个糯玉米淀粉为材料,对其进行脱脂处理,分析了其对淀粉热力学特性的影响。结果表明,脱脂使淀粉中的磷元素含量显著降低,导致淀粉的起始温度、峰值温度、终值温度、峰值指数和热焓值降低,糊化范围扩大。淀粉和脱脂淀粉糊化冷藏后发生回生,表现为脱脂增加了回生淀粉的热焓值,进而增加了淀粉的回生值和峰值指数,而起始温度、峰值温度、终值温度和糊化范围受脱脂影响较小。淀粉和脱脂淀粉的热焓值存在显著的基因型差异,淀粉的热焓值以渝糯408最低,脱脂淀粉的热焓值以郑彩糯1号最低。淀粉回生后热焓值和回生值差异较小,而脱脂淀粉回生后热焓值和回生值以YA30142最高,郑彩糯1号最低。The effects of defatting on thermal properties of starch samples from four waxy maize varieties were studied.Results：Defatting leads to a marked decrease of P content,thus decreases the onset temperature,peak temperature,conclusion temperature,peak height index and gelatinization enthalpy,whereas enlarges gelatinization range.Retrogradation occurred in the experiment after the gelatinized samples were stored at 4 ℃ for seven days.Results show defatting increases the retrogradation enthalpy,which results in an increment of retrogradation percentage and peak height index,while onset temperature,peak temperature,conclusion temperature and retrogradation range are little affected by defatting.Significant differences of gelatinization enthalpy for starch and defatted starch among the four waxy maize varieties are observed.For starch,Yunuo408 presents the lowest gelatinization enthalpy;and for defatted starch,Zhengcainuo1 presents the lowest gelatinization enthalpy.The retrogradation enthalpy and retrogradation percentage,for starch are similar among the four waxy maize varieties,while for defatted starch the highest is from variety YA30142 and the lowest is from Zhengcainuo1.

关 键 词：糯玉米淀粉 脱脂 磷 热力学特性 

分 类 号：S513[农业科学—作物学]