黑米淀粉理化性质分析  

Study on physicochemical property of black rice starch

作　　者：肖昕[1] 宋贤良[2] 陈奕[1] 江远汉[1] 

机构地区：[1]广东省农业科学院水稻研究所,广东省水稻育种新技术重点实验室,广东广州510640 [2]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2017年第22期42-45,50,共5页Science and Technology of Food Industry

基　　金：广东省科技计划项目(2016B070701011;2017A040402006);国家自然科学基金(31371855)

摘　　要：通过与普通大米淀粉的性质比较,对黑米淀粉的溶解度、膨润力、凝沉稳定性和冻融稳定性等理化性质进行了深入研究。结果表明:黑米淀粉颗粒属于多角形,粒径较小。当温度达到60℃时,黑米淀粉糊化速度迅速增加,淀粉结构被破坏。当温度达到55℃时,黑米淀粉比大米淀粉具备更优良的膨润力和溶解度。黑米淀粉的凝沉稳定性、冻融稳定性不如大米淀粉,不同浓度的电解质(氯化钠)和非电解质(蔗糖)存在时,其冻融稳定性会增大。By comparison between rice starch and black rice starch, the physicochemical property of black rice starch were analyzed in detail in the following categories ： the solubility and swelling power, retrogradation and freeze- thaw stability. The results indicated that the black rice starch had polygon granule with small size. When the temperature reaches 60 degrees centigrade,the gelatinization degree of black rice starch was increased rapidly, meanwhile its structures were destroyed.The black rice starch had better solubility and swelling power compared with that of rice starch when the temperature reaches 55 degrees centigrade.It had worse retrogradation and freeze-thaw stability compared with that of rice starch.While the existence of electrolyte（NaC1） and anelectrolyte（sucrose） ,the freeze-thaw stability was improved.

关 键 词：黑米 淀粉 冻融稳定性 溶解度 性质 

分 类 号：TS237[轻工技术与工程—粮食、油脂及植物蛋白工程]