三相卧螺法生产小麦淀粉的颗粒形态、晶体特征和消化性能的研究  

Study on the granule shape,crystalline characteristic and digestibility of wheat starch produced by decanter centrifuge

作　　者：熊建[1] 马晓军[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2011年第8期128-131,共4页Science and Technology of Food Industry

摘　　要：以三相卧螺法生产小麦淀粉的三种淀粉产品:A淀粉、B淀粉及副产物轻相液中的淀粉(简称轻相淀粉)为原料,对其颗粒形貌、结晶特征和消化性能进行了研究。结果表明,A淀粉平均粒径>B淀粉平均粒径>轻相淀粉平均粒径。三种淀粉颗粒的X衍射谱是典型的A型结构,其相对结晶度大小顺序为:B淀粉>A淀粉>轻相淀粉。A淀粉慢速消化淀粉(SDS)含量最高为50.14%,B淀粉抗性淀粉(RS)含量最高为32.14%,轻相淀粉快速消化淀粉(RDS)和抗性淀粉(RS)含量分别为54.39%、10.81%。结晶度与AAS呈显著正相关性(r=0.96,p<0.05),微晶含量与RDS呈显著负相关性(r=-0.97,p<0.05)。Three types of wheat starch produced by decanter centrifuge：A-type starch,B-type starch and starch from the light liquid phase were used as raw materials,and the granule shape,crystalline characteristic and digestibility of them were investigated.The results showed that the average particle size of three types of starches were：ABstarch from light liquid phase,X-ray diffractometer spectrum of them were typically A starch structure,the relative degree of crystallization was orderly BAstarch from light liquid phase,and the content of slow digestive starch（SDS）of A starch was up to 50.14%,the content of resistant starch（RS）was up to 32.14%,the content of rapid digestive starch（RDS）and resistant starch（RS）of starch from light liquid phase were 54.39%,10.81% respectively.The degree of crystallization was positively correlated with apparent amylose content（AAC）（r=0.96,p0.05）,but the content of microcrystal was negatively correlated with RDS（r=-0.97,p0.05）.

关 键 词：三相卧螺法 颗粒形貌 消化性能 结晶特征 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]