5种小麦淀粉的结构与性质的研究  

Study on structure and properties of five kinds of wheat starch

作　　者：周中凯[1] 张岩[1] 陈晓姗[1] 郑排云[1] 杨艳[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《粮食与饲料工业》2013年第4期23-26,共4页Cereal & Feed Industry

摘　　要：通过对5种直链淀粉含量不同的小麦淀粉进行蒸煮处理,分别观察其颗粒形态、测定各淀粉的持水力、吸光度、固形物等指标,表征出小麦淀粉的结构特点。结果表明,小麦淀粉中直链淀粉含量越高,抗蒸煮性越强,淀粉分子也越难溶出,并发现低分子量直链淀粉分子对小麦淀粉的性质影响最大,为进一步揭示小麦淀粉的结构提供了理论依据。The five kinds of wheat starch with different amylose contents were cooked and the morphologies water holding ca- pacity,absorbance and solid contents in cooking water were measured to interpret the characteristics. The results showed that the higher the amylose conten was, the higher the resistance to cooking, but the starch molecules are more difficult to dissolve. It was found that amylose of low molecular weight play important role on starch property, which provided a theorical evidence for wheat starch structure study.

关 键 词：小麦淀粉 直链淀粉 形态特征 蒸煮性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]