损伤淀粉含量对小麦粉品质及淀粉和谷朊粉分离效果的影响  

Influence of damage starch on the quality of wheat flour and the separation effect of starch and gluten

作　　者：李明菲[1] 郑学玲[1] 卞科[1] 刘翀[1] 洪静[1] 刘志强[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：《粮食与饲料工业》2015年第6期10-14,共5页Cereal & Feed Industry

基　　金：国家和河南省小麦产业技术体系建设专项资金(项目编号:CARS-03;S2010-01-G06);教育部新世纪优秀人才项目(项目编号:NCET-11-0940);河南省高校科技创新团队(项目编号:13IRTSTHN008)

摘　　要：以市售金苑特制一等粉为原料,采用行星式球磨机,分别处理0、5、10、15h,制得不同损伤淀粉含量的小麦粉。用不同损伤淀粉含量的小麦粉为原料,分离、提取A淀粉和谷朊粉,随即测定淀粉和谷朊粉湿基的得率,冷冻干燥后测定各样品的得率与纯度、水溶物含量及样品白度等,探索损伤淀粉含量对淀粉和谷朊粉分离效果的影响。试验结果表明,经研磨处理后的小麦粉,研磨时间越长,小麦粉中损伤淀粉含量越高;随着研磨时间的增加,小粒径粉含量增大,水分降低,降落数值降低。在淀粉和谷朊粉分离过程中,损伤淀粉含量与淀粉得率呈极显著正相关(r=0.990),与谷朊粉得率无显著相关性(P>0.05)。With the refined wheat flour of Jinyuan as raw material ,treatment for 0 ,5 ,10 ,15 h by a planetary ball mill , respectively ,the wheat flour of different content of damage starch were prepared .With varying degrees of damage starch as raw material ,A-starch and gluten were separated and extracted ,then the yield of wet gluten and starch were measured ,after freeze-drying ,the yield and purity ,water-soluble content and sample whiteness were measured to explore the influence of damage starch on the separation effect of starch and gluten .The experimental results showed that ：for the milled wheat flour , the longer the milling time ,the higher the damage starch content in wheat flour ;with the milling time increasing ,smaller particle content increased ,moisture content and falling number decreased .In the separation processing of starch and gluten flour ,damage starch content was significantly positive correlated with the yield of A-starch （r=0 .990） ,and no significant correlation with gluten yield （P〈0 .05） .

关 键 词：小麦粉 谷朊粉 淀粉 损伤淀粉 分离效果 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]