蕨根淀粉的颗粒形态与糊化特性研究  

Study on Granul Shape and Pasting Properties of Fern Root Starch

作　　者：杜传来[1] 王丽[1] 潘苗苗 郭子义[1] 

机构地区：[1]安徽科技学院食品药品学院,凤阳233100 [2]安徽省凤宝粮油食品(集团)有限公司,凤阳233100

出　　处：《中国粮油学报》2016年第7期46-50,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家农业成果转化基金(2014GB2C300011);安徽科技学院重点学科(AKZDXK2015B04)

摘　　要：为探讨蕨根淀粉的糊化性能,以蕨根为原料,采用湿法提取淀粉,并进行提纯,对蕨根淀粉的颗粒形态、糊黏度曲线、糊冷热黏度、糊透明度、抗剪切性、冻融稳定性、凝沉性及抗老化性等特性进行了研究,并与玉米淀粉进行了比较。结果表明:扫描电镜观察蕨根淀粉颗粒表面光滑,大小均匀,呈椭圆或鹅卵石形,粒径范围10.23~26.14μm,长轴平均粒径19.09μm,稍大于玉米淀粉;布拉班德糊黏度曲线表明蕨根淀粉糊化温度为68.9~89.4℃,低于玉米淀粉糊,而峰值黏度为611 mPa·s,高于玉米淀粉;与玉米淀粉相比,蕨根淀粉稳定性好、透光性好、冻融稳定性好、抗老化性强,而凝沉性较弱、抗剪切性较差。蕨根淀粉较适于速溶、快餐、冷冻食品加工。To discuss the pasting properties of fern root starch, the fern root was used as material to extract starch, and the starch was purified. The fern root starch granul shape, the viscosity curve of starch paste, the cold and hot viscosity, transparence, anti -cutting quality, the freeze -thaw stability, settlement and anti -aging physi- cal properties were investigated in the research, and And the results are compared with corn starch. The result as fol- lows： The surface of fern root starch granul was smooth by scanning electron microscope, the size was uniform, the shape was elliptic or ovate, grain diameter size scope was 10.23 - 26.14 I^m, average diameter in major axis was 19.09 p^m, slightly more than the corn starch. The viscosity curve of Brabender indicated pasting temperature of fern root starch was 68.9 - 89.4 ~C, which was lower than that of corn starch paste. However, peak value viscosity was 611 mPa. s,which was higher than the corn starch paste. Compara to corn starch, the fern root starch stability, the trans- parence, the stability in freezing and the freeze - thawand the anti - aging property were better, but the retrogradation and the shearing resistance was worse. So the fern root starch can be applied in instant food, fast food and frozen food.

关 键 词：蕨根 淀粉 颗粒形态 糊化特性 

分 类 号：TS232[轻工技术与工程—粮食、油脂及植物蛋白工程]