脱脂对燕麦淀粉理化性质影响研究  

Study on Effect of Defatted Oat Starch on Physical-Chemical Properties

作　　者：张杰[1] 何义萍[1] 韩小贤[1] 郑学玲[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《中国粮油学报》2013年第3期17-22,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金项目(31101243)

摘　　要：研究了燕麦粉的脱脂条件和脱脂对燕麦淀粉性质的影响。结果表明:燕麦粉脱脂条件为料液比为1∶4,脱脂时间4 h;燕麦淀粉经脱脂后粗脂肪和损伤淀粉含量分别降低81.3%、26.9%;燕麦破损淀粉含量由4.64%下降至3.63%;燕麦淀粉经脱脂透光率增加、沉降体积变小、冻融吸水率下降;经脱脂后燕麦淀粉溶解度下降,膨润力变高;经脱脂燕麦淀粉峰值黏度升高,谷值黏度基本不变,衰减值、最终黏度、回生值、糊化温度均有所下降。Defatted process of oat flour and effect of defatted oat starch on properties were studied. The results show that, defatted conditions of oat flour were as follows ： solid - liquid ratio of 1 ： 4 and defatted time of 4 h ; The contents of crude fat and damaged starch in oat starch were decreased by 81.3% and 26.9% respectively after the defatted process; Broken starch content in oat is decreased to 3.63% from 4.64% ; Defatted oat starch had better light transmittance, less retrogradation and lower freeze - thaw absorption; Solubility of oat starch was lower andswelling power was higher after the defatted process; Peak viscosity of defatted oat starch is elevated with unchangeable valley viscosity, and attenuation value, final viscosity, retrogradation value and gelatinization temperature were decreased.

关 键 词：燕麦 脱脂 性质 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]