高粱淀粉的理化特性及其水解率的研究  

The Physical and Chemical Properties and Hydrolysis Rate of Sorghum Starch Research

作　　者：陆勇[1] 郭丽慧[1] 李学红[1] 陈智静 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品工业》2015年第9期29-33,共5页The Food Industry

基　　金：2012年的国家自然科学基金项目(31171757);2012年的国家自然科学基金项目(31171757);科技部十二五科技支撑计划项目(2012BAD37B06-08)

摘　　要：用碱法提取五种不同高粱淀粉，并研究了同种方法提取不同品种高粱淀粉之间的差异。结果表明五种高粱淀粉的直链淀粉含量在30．38％～32．95％之间；不同高粱淀粉的冻融稳定性、黏度和透明度不同；高粱淀粉凝胶的硬度、弹性和黏结性都存在差异；印证了高粱淀粉中直链淀粉含量越高其消化性就越差，但不成比例的关系；通过水解率的测定，得到其慢消化淀粉和抗消化淀粉含量较一般的谷类淀粉高。Five different sorghum starches were extracted by using alkaline extraction, and the difference of them were studied. The results showed that the content of amylose of the five sorghum starch was between 30.38% and 32.95%. Five sorghum starches had different freeze-thaw stability, viscosity and transparency. Hardness, springness and cohesiveness of sorghum starch gels were obviously different. Verifying the high amylose content in sorghum starch had the worse digestibility, but there was a disproportionate. Through the detenrfination of the hydrolysis rate, it was showed the content of the SDS and RS was the higher than common grain starch.

关 键 词：高粱淀粉 碱法提取 理化特性 水解率 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]