糜黍淀粉理化性质及消化特性  

Physicochemical Properties and Digestibility of Proso Millet Starch

作　　者：张丽珍[1] 冀佩双 罗旭枭 穆虹彰 秦雁鹏 牛宇[2] 乔志军[3] ZHANG Lizhen JI Peishuang LUO Xuxiao MU Hongzhang QIN Yanpeng NIU Yu QIAO Zhijun(School of Life Science, Shanxi University, Taiyuan 030006, China Institute of Agricultural Resources and Economy, Shanxi Academy of Agricultural Sciences, Taiyuan 030006, China Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture,Shanxi Academy of Agricultural Sciences, Taiyuan 030006, China)

机构地区：[1]山西大学生命科学学院,山西太原030006 [2]山西省农业科学院农业资源与经济研究所,山西太原030006 [3]山西省农业科学院,农业部黄土高原作物基因资源与种质创制重点实验室,山西太原030006

出　　处：《食品科学》2016年第19期76-81,共6页Food Science

基　　金：国家现代农业(谷子糜子)产业技术体系建设专项(CARS-07-12.5-A12);“十二五”国家科技支撑计划项目(2014BAD07B03-01);山西省回国留学人员科研资助项目(2015-018)

摘　　要：以黍子面和糜子面为原料,用碱法制备黍子淀粉和糜子淀粉,对其颗粒形态、红外光谱特性、透光率、溶解度、持水力、凝沉稳定性以及消化性等性质进行研究。结果表明:黍子淀粉中支链淀粉含量为91.78%,直链淀粉含量为8.21%;糜子淀粉中支链淀粉含量为65.28%,直链淀粉含量为34.72%。糜子面粉、黍子面粉及其淀粉中的抗性淀粉含量均超过50%,糜子面和糜子淀粉中的抗性淀粉含量均分别高于黍子面和黍子淀粉。黍子淀粉的透光率高于糜子淀粉。糜子淀粉凝沉稳定性强于黍子淀粉。糜子淀粉和黍子淀粉的溶解度、持水力随温度的升高,呈现上升趋势。In this experiment, glutinous and nonglutinous proso millet starch were prepared from glutinous and nonglutinousproso millet flour by an alkaline method and their granule morphology, infrared spectral characteristics, transmittance,solubility, water-holding capacity, retrogradation stability and digestibility were explored. The results showed that theamylopectin content was 91.78% and amylose content was 8.21% in glutinous proso millet starch. The amylopectin contentwas 65.28% and amylose content was 34.72% in nonglutinous proso millet starch. The contents of resistant starch innonglutinous proso millet flour and starch were higher than those in nonglutinous proso millet flour and starch, and all fourvalues were over 50%. Glutinous proso millet starch showed better transparency and weaker retrogradation stability thandid nonglutinous proso millet starch. Water-holding capacity and solubility of both glutinous and nonglutinous proso milletstarch showed an upward trend with increasing temperature.

关 键 词：黍米 糜米 淀粉 理化性质 消化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]