黑龙江省主栽小米淀粉特性分析  

Starch Properties of Main Cultivar Millets in Heilongjiang Province

作　　者：张卓敏 张洪微[1] 左豫虎 高玉荣[1] 崔素萍[1] ZHANG Zhuo-min;ZHANG Hong-wei;ZUO Yu-hu;GAO Yu-rong;CUI Su-ping(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《食品工业科技》2018年第18期45-49,共5页Science and Technology of Food Industry

基　　金：黑龙江省大庆市科技局项目(zd-2016-080);黑龙江省研究生创新科研项目资金(YJSCX2016-Y40)

摘　　要：为研究黑龙江省主栽小米淀粉的特性,利用冰箱反复冻融法、紫外分光光度等方法,对6种小米淀粉的功能性质进行了测定及分析。结果表明:吨谷1号淀粉的溶解度、膨胀度和透明度最高,分别为10.36%±0.06%、18.24%±0.27%和3.58±0.23。朝新谷8号淀粉的凝沉性最高,冻融稳定性最差。直链淀粉含量与溶解度、膨胀度、冻融稳定性和透明度呈负相关;与凝沉性呈正相关。支链淀粉含量与溶解度、膨胀度和凝沉性呈正相关,与冻融稳定性呈负相关。淀粉的支直比与溶解度、膨胀度、冻融稳定性和透明度呈正相关,与凝沉性呈负相关。本研究为小米及其淀粉的深加工利用提供参考。In order to understand the characteristics of millet starch property in Heilongjiang province,the properties of starch were analyzed by refrigerator freeze-thaw and ultraviolet spectrophotometry method.Results showed that the solubility,swelling degree and transparency of starch Dungu millet 1 was the highest,and they were 10.36% ± 0.06%,18.24% ± 0.27% and 3.58± 0.23,respectively.The starch retrogradation of Chaoxin millet 8 was the highest,however its freeze-thaw stability was the worst.Their solubility,swelling degree,freeze-thaw stability and transparency were negatively related to their amylose content,whereas their retrogradation was positively correlated with the content.Their solubility,swelling degree and retrogradation were positively related to their amylopectin content,whereas their freeze-thaw stability was negatively correlated with the content.Their solubility,swelling degree,freeze-thaw stability and transparency were positively related to their amylopectin to amylose ratio,whereas their retrogradation was negatively correlated with the ratio.This study would provided a reference for the further processing of millet and its starch.

关 键 词：小米 小米淀粉 淀粉特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]