南北方酿酒高粱淀粉理化特性比较  

The physicochemical properties of brewing sorghum starch from different area

作　　者：田新惠[1,2] 唐玉明[1,2] 任道群[1,2] 姚万春[1,2] 刘茂柯[1,2] 张星宇[1,2] 刘颖[1,2] 钟葵[3] 

机构地区：[1]四川省农业科学院水稻高粱研究所生物中心,四川德阳618000 [2]泸州市酿酒科学研究所,四川泸州646100 [3]中国农业科学院农产品加工研究所,北京100089

出　　处：《食品与发酵工业》2017年第1期91-95,共5页Food and Fermentation Industries

基　　金：四川省财政基金高新技术研究应用专项(2013GXJS-015);四川省财政基金特色产业专项(2016-TSCY-008)

摘　　要：为明确酿酒高粱淀粉理化特性,以6种酿酒高粱为研究对象,比较其淀粉溶解度、膨胀率、冻融稳定性,用环境扫描电镜分析高粱籽粒内部胚乳粉质区结构,布拉本德黏度仪测定淀粉的糊化特性,差示量热扫描仪测定热力学特性。结果表明:高粱籽粒内部淀粉颗粒为椭圆球形,不同高粱淀粉颗粒间致密结构差异显著。淀粉溶解度为0.45%~3.5%,膨胀率2.1%~14.5 g/g,冻融稳定性2.5%~24.5%;同北方高粱相比,南方高粱峰值黏度高、崩解值高、回生老化程度低,品种间差异显著(P<0.05),糊化温度低、起始温度低、凝胶形成能力强。In order to test the physicochemical characters of brewing sorghum starch, the internal structure of o- paque granules, solubility, expansibility, freeze thaw stability, paste properties and thermodynamic properties of six test varieties starch were investigated in the study. The results showed that the starch granules of the test varieties were oval shapes, and the granules with compact structure had significant difference between different sorghum grain. The starch solubility of sorghum varieties was 0.45% -3.5% , expansion rate was 2. 1 - 14. 5 g/g, freeze-thaw stability was 2.5% -24.5%. Compared with north sorghum varieties, south sorghum varieties had lower gelatinization tem- perature, higher peak viscosity, higher breakdown viscosity, and lower ageing ability（P 〈 0.05）.

关 键 词：酿酒高粱 淀粉 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]