麦麸超微粉-淀粉混合体系理化特性研究  

Researches of physicochemical properties of wheat bran ultrafine- starch complex system

作　　者：李渐鹏[1] 尚玉荣 刘润书 徐同成[1] 刘丽娜[1] 刘振华[1] 杜方岭[1] 陶海腾[1] 

机构地区：[1]山东省农业科学院农产品研究所,山东济南250100 [2]日照市莒县金穗工贸有限公司,山东日照276500

出　　处：《食品工业科技》2016年第3期92-96,104,共6页Science and Technology of Food Industry

基　　金：山东省农业科学院青年科研基金项目(2015YQN48);山东省农业科学院科技创新重点项目(2014CXZ03);海外泰山学者计划(tshw20110532)

摘　　要：以小麦淀粉、玉米淀粉、马铃薯淀粉、木薯淀粉4种淀粉为对象,研究不同添加量的麦麸超微粉,对其粘度、透光率、冻融稳定性、凝沉稳定性等加工特性的影响。实验结果表明：麦麸超微粉能与淀粉形成稳定的复合体系,随着麦麸超微粉添加量的增加,主粮淀粉糊的粘度值提高了1000～6000 m Pa·s、冻融稳定性提高了35%～45%、糊凝沉稳定性提高了60%～65%,而透光率降低了70%左右。添加适量的麦麸超微粉,能在一定程度上改善淀粉的加工特性,可以开发出高品质的高膳食纤维低蛋白饮食。Regarded 4 kinds of starch（ wheat starch,corn starch,potato starch,tapioca starch） as the object,after adding wheat bran ultrafine powder,changes on processing characteristics（ such as viscosity,transparency,freeze- thaw stability,retrogradation stability） were studied. The results showed that wheat bran ultrafine powder and starch could form compound system with a high stability. With increasing the amount of wheat bran ultrafine powder,the viscosity was increased by 1000～6000 m Pa·s,the freeze- thaw stability was increased by 35% ～45%and the paste retrogradation stability was increased by 60% ～65%,while the transmittance was decreased by 70%.The processing characteristics of the staple starch could be improved in a certain extent by adding the right amount of wheat bran ultrafine powder,which could be applied in low protein foods with a high dietary fiber content.

关 键 词：麦麸超微粉 淀粉 粘度 透光率 冻融稳定性 凝沉稳定性 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]