青稞淀粉理化特性的研究  

Study on Physicochemical Properties of Hull-less Barley 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》2011年第4期30-36,共7页Journal of the Chinese Cereals and Oils Association

摘　　要：研究了4种青稞淀粉（林周148、北青6号、昆仑6号、藏青320）的理化特性,研究发现：不同品种的青稞淀粉在基本组分上存在差异,淀粉颗粒的平均粒径在17.49~18.13μm之间;青稞淀粉糊的透明度随着放置时间的延长而减小;溶解度和膨胀力都随着温度的升高而增大,总体上,青稞淀粉的溶解度与直链淀粉含量呈正相关性,膨胀力与直链淀粉含量呈负相关性,淀粉糊的溶解度和膨胀力还受到淀粉颗粒大小的制约;青稞淀粉糊的冻融稳定性与直链淀粉含量呈负相关性;青稞淀粉的峰值黏度与溶解度呈负相关性,糊化温度与膨胀力呈负相关性。在液化后,青稞淀粉的DE值在17.55~19.33之间;糖化后,DE值在80.04~90.14之间;青稞淀粉酶解后DE值存在差异与淀粉颗粒大小分布和破损淀粉含量有关。The starch properties of four kinds of hull-less barley（Linzhou 148,Beiqing 6,Kunlun 6 and Zangqing 320） were studied.The results showed that differences existed in the chemical composition of the different varieties of hull-less barley（HB） starch.The average diameters of starch granules were from 17.49 μm to 18.13 μm.The transparency of HB starch paste decreased in company with storage time.The solubility and swelling power of the four starches paste increased in company with temperature;In general,the solubility of HB starch was positively correlated with amylose content,and swelling power was negatively correlated with amylose content.The solubility and swelling power of starch were also restricted by the size of starch granules.The freeze-thaw stability of HB starch was negatively correlated with amylose content;the peak viscosity of HB starch was negatively correlated with solubility,and pasting temperature was negatively correlated with swelling power.The liquefaction and saccharification properties of HB starches were studied as well.After liquefaction,the dextrose equivalent（DE） of HB starch was from 17.55 to 19.33;after saccharification,DE of HB starch was from 80.04 to 90.14;the difference in DE value of HB starch was because of grain size distribution of starch and damaged starch content.

关 键 词：青稞 淀粉 理化性质 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]