荞麦淀粉-小麦淀粉混配体系理化特性的研究  

Effects of Mix on the Physiochemical Properties of Buckwheat Starch and Wheat Starch

作　　者：高嘉星 张国权[1] 方丝云 杨宇 

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

出　　处：《食品研究与开发》2017年第20期25-30,共6页Food Research and Development

摘　　要：为阐明不同种淀粉混配与原淀粉理化特性的差异,以甜荞麦粉和高筋小麦粉及30%荞麦粉-70%小麦粉混粉为原料,采用Osbrone法分离淀粉,分析3种淀粉颗粒组成、颗粒结构、溶解度及膨胀度、淀粉糊特性、热特性等存在的差异。结果表明:与荞麦淀粉和小麦淀粉相比,混配淀粉致密度最差、结晶度最高、晶体崩解所需的能量最大;混配淀粉比单一淀粉更难糊化;热焓值更高;混配淀粉的溶解度和膨胀度在温度较高时升高的最缓慢;颗粒形貌、淀粉晶型无明显变化。To investigate the different physical and chemical properties of the mixed starch with raw starch. Sweet buckwheat flour and high gluten wheat flour and 30 % buckwheat-70 % wheat mixed flour has been used as raw material in this article, and the Osbrone separation method has been used to analysis the three kinds of starch particle composition, structure, solubility, swelling power, pasting and thermal properties. The results showed that mixed starch has the worst dense degree, the highest crystallinity, the largest absorb quantity of heat when the crystal disintegration, the most hardest gelatinization properties, the highest enthalpy value and the slowest growth of solubility, swelling capacity in high temperature compared with single starch. There has no significant effect on the particle morphology and starch crystal by mixed.

关 键 词：荞麦 小麦 混配粉 淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]