不同烘干温度挂面中淀粉和蛋白组分变化研究  

Research on the change of starch and protein components in different drying temperature vermicelli

作　　者：郭颖[1] 陆启玉[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2015年第2期13-16,共4页Cereals & Oils

基　　金：国家科技支撑计划项目(2012BAD37B04);公益性行业(农业)科研专项经费项目(201303070)

摘　　要：对不同烘干温度下的挂面进行脱糖脱脂处理后,采用双波长比色法测定直链淀粉和支链淀粉及总淀粉含量,用半自动凯氏定氮仪测定相对应的挂面中蛋白组分含量,最终得出不同温度烘干挂面中淀粉和蛋白组分含量变化情况。After takingoff sugar and degreasing treatment,the different drying temperatureof dry noodles,a new method for the determinationof amylose and amylopectin was established basedon double wavelengthcolorimetric method,and with semi–automatic kjeldahl nitrogen determinationof proteincontent in thecorresponding liner. Concluded that thechangeof starch and proteincomponents contenton vermicelliof different drying temperature.

关 键 词：挂面 直链淀粉 支链淀粉 蛋白质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]