提取工艺对大米淀粉的理化性质影响  

Effect of extraction technology on physical and chemical properties of rice starch

作　　者：陈子月 高维[2] 秦新光 CHEN Zi-yue;GAO Wei;QIN Xin-guang(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,Hubei,China;College of Food Engineering,Wuchang Institute of Technology,Wuhan 430065,Hubei,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]武昌工学院食品工程学院,湖北武汉430065

出　　处：《粮食与油脂》2019年第11期63-65,共3页Cereals & Oils

基　　金：湖北省教育厅科学技术研究计划指导性项目(B2018080)

摘　　要：通过试验测得碱提法和酶解法获取的2种淀粉的理化性质,得出如下结论:碱法大米淀粉中的直链淀粉高于酶法大米淀粉中的直链淀粉含量;碱法大米淀粉中支链淀粉含量低于酶法大米淀粉中支链淀粉含量;碱法大米淀粉和酶法大米淀粉的溶解度随着温度的升高而增大,碱法大米淀粉的溶解度对温度更为敏感;2种大米淀粉的淀粉-碘可见光吸收光谱的形状十分相似,都有最大吸收峰;酶法提取的大米淀粉的冻融稳定性比碱法提取的大米淀粉好。The physicochemical properties of two starches obtained by alkali extraction and enzymatic hydrolysis were measured,and the conclusions were as follows:Amylose content in alkali method rice starch was higher than that in enzymatic method rice starch;The amylopectin content of alkali method rice starch was lower than that of enzymatic method rice starch;The solubility of alkali method rice starch and enzymatic method rice starch increased with the increase of temperature,the solubility of alkaline method rice starch was more sensitive to temperature;The starch-iodine visible light absorption spectra of the two rice starches had very similar shapes and maximum absorption peaks;The freeze-thaw stability of rice starch extracted by enzymatic method was better than that of rice starch extracted by alkali method.

关 键 词：碱法提取 酶法提取 支链淀粉 溶解度 可见光吸收光谱 冻融稳定性 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]