品种对燕麦淀粉性质及加工稳定性影响  

Effects of Varieties on Oat Starch Properties and Processing Stability

作　　者：顾军强[1,2] 钟葵[1] 王立[2] 佟立涛[1] 刘丽娅[1] 周闲容[1] 周素梅[1] 

机构地区：[1]农业部农产品加工综合性重点实验室中国农业科学院农产品加工研究所,北京100193 [2]江南大学食品学院,无锡214036

出　　处：《中国粮油学报》2014年第8期44-49,共6页Journal of the Chinese Cereals and Oils Association

基　　金："十二五"国家科技支撑计划(2012BAD29B03);中央级公益性科研院所基本科研业务费专项(2013CAAS03077)

摘　　要：收集2011年国内燕麦主产区42个燕麦样品,分析了品种间淀粉含量、糊化特性差异以及酶解后燕麦浆稳定性差异,探讨了淀粉性质、糊化特征值以及酶解后稳定性之间的相关性.结果表明,总淀粉质量分数和直链淀粉质量分数变幅分别为54.94％～ 65.85％和8.26％～ 15.49％;糊化特性中,糊化温度变异系数CV最小（12.10％）,破损值CV最大（158.30％）,有25个品种的破损值为0,河北坝莜1号和S109-61-31燕麦粉破损值最大.酶解后四川白燕2号、盐源1号、宁夏白燕2号、甘肃定莜7号等回生值较小,比较适宜燕麦饮料的生产加工.燕麦浆酶解后的稳定性与燕麦粉糊化特性存在一定相关性.42 oat samples from major production areas in China have been collected to analyze the diffrences be- tween starch contents, pasting property, stability of oat flour ofter enzynolysis and their correlation. The results indi- cated the content of total starch （TS） and amylose starch （AS） varied from 54.94% -65.85% and 8.06% - 14.68% respectively. Analysis results of pasting property of oat showed that the pasting temperature and breakdown viscosities had the lowest cultivation as CV 12.10% while the highest breakdown value CV as 158.30% respectively. There are 25 oat samples in breakdown viscosities express 0; Bayou - 1 and S109 -61 -31 from Hebei are the largest ones. During enzymolysis, Baiyan - 2, Yanyuan - 1 from Sichuan, Baiyan - 2 from Ningxia and Dingyou - 7 from Gansu have rather smaller setback, which have great processing suitability. In addition, the stability of oat flour after enzynolysis has certain correlation with the pasting characteristic index.

关 键 词：燕麦 品种 淀粉性质 加工稳定性 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]