三相卧螺法生产小麦淀粉的副产物——轻相液中淀粉的理化功能特性分析  

The Analysis of Physiochemical Properties of the Starch in the By-product Light Phase in Wheat Starch Processing by Decanter Centrifuge

作　　者：马晓军[1] 熊建[1] 

机构地区：[1]江南大学食品学院

出　　处：《食品与发酵工业》2011年第4期52-57,共6页Food and Fermentation Industries

摘　　要：以三相卧螺法生产小麦淀粉过程中的副产物轻相液为原料,分析了轻相中淀粉的理化功能,并与此工艺生产中的另外2种淀粉产品(A淀粉和B淀粉)作对比。结果表明:A淀粉和B淀粉相比,轻相淀粉颗粒溶解度和膨润力较低;轻相淀粉糊透明度差、沉降体积大、冻融稳定性好、易糊化;轻相淀粉糊对消化酶耐受力差,消化速率最快,预测血糖指数最高。In this paper, the light phase of the by - product in the process of wheat starch production by decanter centrifuge, was used as raw material. The physiochemieal properties of starch made from it were studied and compared with other two kinds of starches（A-type , B-type） in the same production process. The results showed that the starch granules made from light liquid phase had much lower solubility and expanding capacity than starch granules of A-type and B-type starch. Besides, the starch paste had a inferior transparency, a larger sedimentation volume, a higher freeze- thaw stability and a much more easier to gelatinize; it also showed a worse resistance to the digestion enzymes, the most rapid digestion rate and the highest glycemic index in the prediction of blood sugar.

关 键 词：三相卧螺法 轻相 淀粉 理化功能性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]