马铃薯-小麦粉混粉的理化性质与消化特性研究  

Study on physicochemical properties and digestibility of potato and wheat flour blends

作　　者：闫巧珍[1] 高瑞雄 邢沁浍 侯传丽 韩克[1] 张正茂[1,2] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西北农林科技大学农学院,陕西杨凌712100

出　　处：《食品工业科技》2016年第22期173-177,共5页Science and Technology of Food Industry

基　　金：陕西省科技统筹计划项目(2014KTZB02-01-01)

摘　　要：以不同比例马铃薯全粉(PG)和小麦粉(WF)混粉为研究对象,探讨了马铃薯全粉与小麦粉混合比例对混粉还原糖、溶解度、膨胀度、冻融稳定性、糊化特性、快消化淀粉含量、慢消化淀粉含量、抗性淀粉含量及消化速率的影响。结果表明,马铃薯全粉具有较低的还原糖含量,较高冻融稳定性、糊化温度、快消化淀粉含量和消化速率。小麦粉的慢消化淀粉和抗性淀粉含量较高,消化速率较低。马铃薯全粉与小麦粉比例为9∶1时,溶解度和膨胀度最高。比例为1∶9时,糊化温度最低。马铃薯全粉和小麦粉的混合比例对混粉的理化性质及消化特性有明显影响。The physicochemical properties and digestibility of potato granules, wheat flour and their blends were investigated in this study,and the effect of the blend proportions was studied in terms of the change of reducing sugar content, solubility, swelling power, freeze-thaw stability, pasting properties, rapidly digestible starch （ RDS）, slowly digestible starch（SDS）, resistant starch （RS）and the rate of digestion.The results showed that, potato granules had higher freeze-thaw stability,pasting temperature,rapidly digestible starch（RDS） content and rate of digestion, at the same time lower reducing sugar content.Wheat flour had higher content of slowly digestible starch （SDS） and resistant starch（RS） ,however the lower rate of digestion.When the blend proportion was 9：1 ,solubility and swelling power reached the highest level.The lowest past temperature appeared when the blend proportion was 1： 9.Studies suggested that blends proportions showed significant effect on the physicochemical properties and digestibility of the mixture.

关 键 词：马铃薯全粉 小麦粉 混粉 理化性质 消化特性 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]