不同品种糯玉米淀粉特性的比较研究  

Comparative Study on the Properties of Different Kinds of Waxy Corn Starches

作　　者：张玲 韩基明 丁卫英 张江宁[1] 杨春[1] ZHANG Ling;HAN Ji-ming;DING Wei-ying;ZHANG Jiang-ning;YANG Chun(Institute of Functional Food in Shanxi,Shanxi Agricultural University(Shanxi Academy of Agricultural Sciences),Taiyuan 030031,China)

机构地区：[1]山西农业大学(山西省农业科学院),山西功能食品研究院,太原030031

出　　处：《中国调味品》2021年第12期6-13,共8页China Condiment

基　　金：山西省农业科学院优秀青年基金项目(YCX2020YQ03);山西省重点研发计划项目(201903D211007)。

摘　　要：试验研究了10个不同品种糯玉米淀粉的理化特性,对不同淀粉的溶解性、透明度、冻融稳定性、糊化特性、流变性和凝胶特性进行分析,结果表明,在90℃时,万糯2000的溶解度最高,可达到77.59%;晋糯17号的透明度和凝沉体积最高;晋单糯41号淀粉的析水率仅有6.57%,说明其冻融稳定性较好;晋鲜糯6号的峰值黏度和崩解值均显著高于其他淀粉(p<0.05);不同糯玉米淀粉糊浓度由5%增加至10%时,其淀粉糊的动态模量增加,其中晋糯17号的增加幅度最大,不同品种糯玉米淀粉凝胶随着浓度的增加其凝胶强度、硬度和胶着度都有所增加,其中晋糯17号的凝胶硬度、胶着度和咀嚼度高于其他糯玉米品种。The physicochemical properties of ten different waxy corn starches are studied.The solubility,transparency,freeze-thaw stability,gelatinization,rheological properties and gel properties of different starches are analyzed.The results show that the solubility of Wannuo 2000 reaches 77.59%at 90℃;Jinnuo 17 has the highest transparency and sedimentation volume;the syneresis rate of Jindannuo 41 starch is only 6.57%,indicating that its freeze-thaw stability is good;the peak viscosity and breakdown viscosity of Jinxiannuo 6 are significantly higher than those of other starches(p<0.05);different waxy corn starch paste concentration increases from 5%to 10%,its dynamic modulus increases,the increase amplitude of Jinnuo 17 is the largest,the gel strength,hardness and adhesion of different waxy corn starch gels are increased with the increase of the concentration,among them,Jinnuo 17 has higher gel hardness,adhesion and chewiness than other waxy corn starches.

关 键 词：糯玉米淀粉 糊化特性 流变性 凝胶特性 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]