燕麦淀粉与常见淀粉的性质对比研究  

Comparative study on properties of oat starch and commonly used starches

作　　者：张杰[1] 何义萍[1] 韩小贤[1] 赵亚娟[1] 郑学玲[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与饲料工业》2012年第11期20-22,28,共4页Cereal & Feed Industry

基　　金：国家自然科学基金项目(31101243)

摘　　要：以常见市售淀粉(小麦淀粉、玉米淀粉、土豆淀粉)为参比,研究了燕麦淀粉的透明度、凝沉性、冻融稳定性、溶解度、膨润力和糊化特性。结果表明:燕麦淀粉的透明度、凝沉性、冻融稳定性比小麦淀粉、玉米淀粉和土豆淀粉都要差。燕麦淀粉的溶解度在4种淀粉中是最高的,而膨润力是最低的。燕麦淀粉的糊化特性与小麦淀粉较接近。The commonly used starches（wheat starch, corn starch and potato starch ） were used as compare objects to study the properties of oat starch such as light transmittance, retrogradation, freezing-thawing stability, solubility,swelling power and pasting property. The results indicated that oat starch had poorer light transmittance, retrogradation and freezing-thawing stability than that of wheat starch, corn starch and potato starch. Oat starch had the highest solubility and lowest swelling power in the four starches. The pasting property of oat starch was closer to wheat starch.

关 键 词：燕麦淀粉 直链淀粉 透明度 凝沉性 冻融稳定性 溶解度 膨润力 糊化特性 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS231[轻工技术与工程—食品科学与工程]