不同品种苦荞麦淀粉的主要理化性质  

Study on the Main Physicochemical Properties of Different Tartary Buckwheat Starches

作　　者：刘航[1] 徐元元[1] 马雨洁[1] 徐变娜[1] 王敏[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品与发酵工业》2012年第5期47-51,共5页Food and Fermentation Industries

基　　金：国家现代农业产业技术体系建设资金资助(CARS-08-D-2);国家科技支撑计划课题(2012BAD34B05)

摘　　要：研究了不同种类苦荞淀粉的性质。采用扫描电镜(SEM)拍摄了苦荞淀粉颗粒的形态;用X-射线衍射仪测定了X衍射图样及结晶结构;用快速黏度分析仪(RVA3)对各个淀粉黏度进行了测定;并与玉米淀粉进行了比较。同时测定了淀粉糊的透明度、凝沉曲线等性质。The physical and chemical properties of different kinds of tartary buckwheat starches were studied. The granule morphology, X-ray diffraction pattern and paste viscosity of different tartary buckwheat starches compared with maize starch were analyzed by SEM, X-ray diffraction and RVA3 respectively. Also, the transparency, gelatini-zation and other properties of the starches were studied. It provided some basis theory for guiding development and further research of tartary buckwheat starch.

关 键 词：苦荞麦 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]