不同品种小米淀粉理化性质的比较研究  

Comparative Study on Physical-chemical Properties of Starch from Different Cultivars of Millet

作　　者：李玲伊[1] 韩立宏[1] 王晓慧[1] 程永强[1] 李里特[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食物与营养》2013年第3期31-35,共5页Food and Nutrition in China

基　　金：国家自然科学基金(项目编号:31171692)

摘　　要：以碱法提取的10种小米淀粉为原料,通过与玉米和马铃薯淀粉对比,对其理化性质进行研究,旨在为小米及其淀粉的深加工利用提供参考。结果表明,小米淀粉的直链淀粉含量在19.77%—35.69%之间,品种之间存在显著性差异;溶解度显著低于马铃薯及玉米淀粉,其中九谷11号的溶解度最高;膨胀度在12.43%—18.77%之间,介于马铃薯淀粉和玉米淀粉之间;透明度显著低于马铃薯淀粉,品种之间存在显著性差异;冻融稳定性显著优于玉米淀粉,比马铃薯淀粉差;凝沉性试验表明其稳定性显著优于玉米淀粉。The properties of 10 kinds of millet starch extracted with alkali method were investigated and compared with corn starch and potato starch to find out the more suitable raw materials for the further processing of millet. The results indicated that the amylose content of millet was at the range of 19. 77% --35.69% , which existed significant differences. The millet starch＇s solubility was significantly lower than potato starch and corn starch. Jiu gn 11 millet starch＇s solubility was the highest. The swelling degree was at the range of 12.43%- 18.77% , which was better than corn starch and worse than potato starch. The transparency existed significant differences, and it was signifi- cantly lower than potato starch. The stability of freeze-thaw was better than corn starch, which was worse than potato starch. The stability of retrogradation was good and significantly better than corn starch.

关 键 词：小米 小米淀粉 糊化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]