不同储藏时间及温度对荞麦淀粉特性的影响  

Effects of Different Storage Time and Temperature on Starch Properties in Buckwheat

作　　者：杨正歌 许斌 王斯栌 王丽娟[1] 李再贵[1] Yang Zhengge;Xu Bin;Wang Silu;Wang Lijuan;Li Zaigui(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]中国农业大学食品科学与营养工程学院

出　　处：《中国粮油学报》2020年第2期36-41,共6页Journal of the Chinese Cereals and Oils Association

基　　金：中国农业大学本科生科研训练计划(2018022709);现代农业产业技术体系资助项目(CARS-08-D-3)

摘　　要：采用碱液提取法提取荞麦淀粉,研究了不同储藏时间及温度对荞麦淀粉特性的影响。考察了提取物的水分、淀粉纯度、直链淀粉含量、淀粉膨胀度和溶解度的变化,并利用快速黏度仪和差示量热扫描仪分析了荞麦淀粉的糊化特性和热特性。结果表明,在4℃条件下储藏的荞麦,提取物的淀粉纯度高于38℃下储藏荞麦的淀粉纯度;储藏过程中,直链淀粉含量先下降再上升,淀粉膨胀度下降,且低温条件储藏时下降幅度更为明显。但储藏对淀粉溶解度和糊化特性无显著影响。38℃储藏的荞麦,淀粉初始糊化温度随储藏时间的延长先上升再下降,而4℃储藏的荞麦变化不显著。储藏过程中,糊化焓呈现先下降后上升趋势,且38℃条件下储藏的荞麦,该变化更为明显。研究可以为碗托等荞麦淀粉食品加工提供参考。The buckwheat starch was extracted by lye extraction method,and the effects of different storage times and temperatures on the starch properties of buckwheat were studied.The changes of moisture,starch purity,amylose content,starch swelling degree and solubility of the extractives were investigated.The gelatinization properties and thermal properties of buckwheat starch were analyzed by fast viscometer and differential calorimeter.The results indicated that the starch purity of buckwheat stored at 4℃was higher than that of buckwheat stored at 38℃.During storage,the amylose content decreased first and then increased;the swell degree of starch decreased;and the decrease was more obvious when stored in low temperature.However,storage had no significant effect on starch solubility and gelatinization properties.The initial gelatinization temperature of starch of buckwheat stored at 38℃increased first and then decreased with the prolongation of storage time,while the change stored at 4℃was not significant.During storage,the gelatinization enthalpy decreased first and then increased,and the variation was more obvious for buckwheat stored at 38℃.The study is able to provide reference for buckwheat starch food processing.

关 键 词：荞麦淀粉 储藏时间 储藏温度 理化特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]