酸浆法和超微粉碎法生产的豌豆淀粉特性研究  

Properties of Pea Starch Produced by the Acidic Steeping Liquor Process and Alkaline Extraction After Dry Grinding Process

作　　者：时玉强 许建 马军 李顺秀 张志国[3] 程雪娇 Shi Yuqiang;Xu Jian;Ma Jun;Li Shunxiu;Zhang Zhiguo;Cheng Xuejiao(Linyi Yu Wang Plant Protein Industry Co.,Ltd.,Linyi 251500;Shan Dong Yu Wang Ecological Food Industry Co.,Ltd.,Yucheng 251200;Qilu University of Technology,Jinan 253521)

机构地区：[1]临邑禹王植物蛋白有限公司,临邑251500 [2]山东禹王生态食业有限公司,禹城251200 [3]齐鲁工业大学,济南253521

出　　处：《中国粮油学报》2022年第11期109-114,共6页Journal of the Chinese Cereals and Oils Association

基　　金：山东省重点扶持区域引进急需紧缺人才项目(DF2020580)。

摘　　要：研究了酸浆法和超微粉碎碱萃取法生产的豌豆淀粉的特性差异。结果表明,2种工艺生产的淀粉在组分构成上无明显差异(P>0.1),但是在回收率上差异显著;糊化特性差异显著(P<0.05),超微法的峰值黏度低5.52%、衰减值低16.70%、回生值高3.20%、最终黏度高6.66%,峰值时间长5.78%,糊化温度高2.06%;粒径的差异显著(P<0.01),其中酸浆法整体粒径高于超微粉碎法;电镜分析结果显示,酸浆法的淀粉颗粒比较完整,颗粒大,表面磨损较少,超微法生产的淀粉颗粒破损较明显,颗粒小,表面磨痕明显;凝胶分析结果显示,超微法生产的淀粉的凝胶在脆度和强度上明显高于酸浆法(P<0.01)。Properties of starch produced by the acidic steeping liquor(ASL)process and alkaline extraction after dry grinding(AAG)process were analyzed.The composition of the starch produced by the two processes was compared,the results show that the main components were not significantly different(P>0.1),however,there was significant difference in recovery.The pasting properties were significantly different(P>0.1).The peak viscosity of the starch produced by AAG process was 5.52%lower,the break down value was 16.70%lower,the setback value was 3.20%higher,the final viscosity was 6.66%higher,and the peak time was 5.78%longer,the pasting temperature was 2.06%higher.The particle size of the ASL process starch was significantly higher than that of the AAG process(P>0.1).The microscopic state of starch granules was studied by scanning electron microscopy.The starch granules of the ASL process were relatively complete,with large equivalent diameter and less surface abrasion.The starch granules produced by the AAG process had obvious damage,with small equivalent diameter and obvious surface abrasion.The gel fracturability and strength of AAG process starch was obviously higher than that of the ASL process starch(P<0.01).

关 键 词：扫描电镜 糊化 粒径 凝胶 豌豆 淀粉 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]