白栎淀粉的特性  

Characteristics of Starch from Quercus fabric Hance

作　　者：尹月斌[1] 涂宗财[1,2] 王辉[1] 张朋[1] 张露[1] 寇玉[1] 黄小琴[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]江西师范大学生命科学学院,江西南昌330022

出　　处：《食品科学》2013年第1期57-60,共4页Food Science

基　　金：教育部博士点专项基金项目(20093601110003)

摘　　要：采用X射线衍射仪、粒度仪、差示扫描量热仪(DSC)、分光光度计、质构仪等对白栎淀粉的结构及性质进行研究,并与玉米淀粉进行比较。结果表明:白栎淀粉颗粒粒径较小,平均粒径为3.15μm,结晶结构属A型,直链淀粉含量18.90%,糊化温度为72.3～84.7℃;白栎淀粉溶解性和膨润力高于玉米淀粉;白栎淀粉糊具有透明度低、凝沉性大、冻融稳定性差、黏度小、酶解率较高的特点;质构分析表明白栎淀粉糊凝胶强度较大,质地和口感较好。The structure and properties of starch extracted from Quercus fabric Hance were systematically studied using X-ray diffraction （XRD） spectroscopy, laser scattering spectroscopy, differential scanning calorimetry （DSC）, spectrophotometry and texture analysis and were compared with those of corn starch. The results indicated that Quercus fabric Hance starch had quite small granules with an average size of 3.15 μm. This starch contained 18.90% of amylase and had a gelatinization temperature ranging from 72.3 to 84.7℃. The X-ray pattern indicated that it belonged to crystal structure type A. The solubility and swelling power were bigger than those of corn starch. Quercus fabric Hance starch paste showed low transparency, strong retrogradation, poor freeze-thaw stability, small viscosity and high enzymatic hydrolyzability. Furthermore, texture analysis indicated its high gel strength and good texture and taste.

关 键 词：白栎 淀粉 性质 结晶结构 质构 

分 类 号：TS235.5[轻工技术与工程—粮食、油脂及植物蛋白工程]