藜麦淀粉理化特性研究  

Study on the physicochemical properties of quinoa starch

作　　者：翟娅菲[1,2] 刘秀妨 张华 刘胜男[1,2] 申瑞玲 相启森 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]食品生产与安全河南省协同创新中心,河南郑州450002

出　　处：《食品工业科技》2017年第24期48-52,57,共6页Science and Technology of Food Industry

基　　金：河南省高等学校重点科研项目(15A550024);郑州轻工业学院博士科研基金资助项目(2015BSJJ039)

摘　　要：藜麦(Chenopodium quinoa Willd.)是一种拟谷物,含有丰富的营养物质并具有药用和保健价值。本文采用X射线衍射(XRD)、扫描电子显微镜(SEM)和差示扫描量热仪(DSC)等对碱法和酶法提取的藜麦淀粉的结构和热性能进行了分析,并测定了藜麦淀粉的膨胀度、冻融稳定性和碘蓝值。结果表明,藜麦淀粉颗粒较小,平均粒径为1.15~1.97μm,支链淀粉含量较高。几种淀粉的溶解度、膨胀度、冻融稳定性、透光度和糊化温度等理化特性均与各自的结构特征相关,表现出不同程度的差异。Chenopodium quinoa Willd., as a pseudocereal, has a variety of nutritional components, and has medicinal and hygienic value. In this work, X- ray diffraction, scanning electron microscopy （ SEM ） and differential scanning microcalorimetry （DSC） were utilized to analyze the structure and physicochemical properties of quinoa starch, which was prepared by alkaline method and enzyme method, respectively. Meanwhile, the freezing thaw stabilities, swelling power and iodine blue values of quinoa starch were detected.The results showed that granules of quinoa starch were small, with diameter ranging from 1.15 to 1.97μm, and had more branched- chain starch. The swelling power, solubility, freeze- thaw stability, anti - aging properties, translucency and gelatinization temperature of these starches were significantly correlated with their respective structural features.

关 键 词：藜麦淀粉 结构 理化特性 

分 类 号：TS232[轻工技术与工程—粮食、油脂及植物蛋白工程]