贵州主产区不同品种荞麦淀粉性能的比较  

Comparative Analysis on Starch Properties of Different Buckwheat Cultivars Collected from the Major Buckwheat Planting Area in Guizhou Province

作　　者：唐健波 夏忠敏 谭娇 卢扬 章洁琼 李学琳 刘辉 蔡琴 刘军林 刘嘉 TANG Jianbo;XIA Zhongmin;TAN Jiao;LU Yang;ZHANG Jieqiong;LI Xuelin;LIU Hui;CAI Qin;LIU Junlin;LIU Jia(Food Processing Institute of Guizhou Academy of Agricultural Sciences,Guiyang 550025,China;Guizhou Department of Agriculture and Rural Areas,Guiyang 550001,China;Zunyi Normal College,Zunyi 563000,China;Weining County Qian-he Agricultural Products Co.,Ltd.,Bijie 553100,China;Weining Bureau of Agriculture and Rural Affairs,Bijie 553100,China)

机构地区：[1]贵州省农科院食品加工研究所,贵州贵阳550025 [2]贵州省农业农村厅,贵州贵阳550001 [3]遵义师范学院,贵州遵义563000 [4]威宁县黔鹤农产品有限责任公司,贵州毕节553100 [5]威宁县农业农村局,贵州毕节553100

出　　处：《食品工业科技》2021年第5期33-38,44,共7页Science and Technology of Food Industry

基　　金：贵州省科技计划项目(黔科合成果[2019]4331号);贵州省现代农业产业技术体系(黔财农[2019]15号);贵州省优质特色粮食产业发展专项(黔农财[2019]21号)。

摘　　要：选取贵州省主产区威宁县种植的11种荞麦提取淀粉,测定了不同品种荞麦淀粉的理化性能、流变性能及体外模拟消化。结果表明,不同品种荞麦淀粉在理化、流变及消化性上均呈现出一定的差异性。其中,黔苦8号、黔苦5号、贵甜荞1号、贵黑米16号荞麦淀粉具有较高的透明度;定苦1号、黔黑荞1号、黔苦3号荞麦淀粉呈现较好的冻融稳定性;贵甜荞1号、黔苦5号、贵黑米16号荞麦淀粉的凝沉性较强;微观结构上,荞麦淀粉粒呈不规则多边形,边角锋利;黔苦3号荞麦淀粉储能模量最高,黔苦5号荞麦淀粉具有较强的抗消化能力。综合比较得出,黔苦5号荞麦淀粉具有更优的加工性能和抗消化特性,更适于作为开发功能食品的原料。Currently,physiochemical,rheological,and in-vitro simulated digestive properties of starches extracted from the 11 buckwheat cultivars grown in Wei-ning county,Guizhou province,were investigated.The results showed that starches from different buckwheat cultivate possessed varied physicochemical,rheological and in-vitro simulated digestive properties.Starches extracted from“QK No.8”,“QK No.5”,“GZS No.1”and“GBM No.16”showed higher transparency,and those extracted from“DK No.1”,“QBK No.1”and“QK No.3”presented better freeze-thaw stability.“GZS No.1”,“QK No.5”,and“GBM No.16”had a strong property retrogradation.Microstructure analysis indicated that buckwheat starch granules were irregular polygon with sharp edges and corners.The highest storage modulus and best anti-digestion capability were presented in starch of QK No.3 and QK No.5,respectively.Conclusively,“QK No.5”buckwheat starch possessed better processing and digestion resistant properties,which is more suitable for processing of functional food.

关 键 词：荞麦 淀粉 理化性质 流变学特性 抗消化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]