不同品种高粱淀粉理化性质比较  

Comparison of physicochemical properties of different varieties sorghum starches

作　　者：黄慧玲 熊蓉 禹潇 郑琬麒 谭建霞 王越 廖睿 马懿 HUANG Huiling;XIONG Rong;YU Xiao;ZHENG Wanqi;TAN Jianxia;WANG Yue;LIAO Rui;MA Yi(School of Biological Engineering,Sichuan University of Science&Engineering,Yibin 644005,China;Sichuan Province Engineering Technology Research Center of Liquor-Making Grains,Yibin 644005,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644005 [2]四川省酿酒专用粮工程技术研究中心,四川宜宾644005

出　　处：《中国酿造》2025年第3期208-213,共6页China Brewing

基　　金：四川省重大科技专项(2022ZDZX0016)。

摘　　要：该研究以粳高粱(澳洲红、矮吨粱王)和糯高粱(红缨子、宜糯红、泸州糯红)为研究对象,研究不同品种高粱的籽粒组成成分,测定淀粉的微观形态、结晶特性、糊化特性和热特性,并对高粱淀粉各项理化性质间相关性进行分析。结果表明,不同高粱籽粒理化指标差异明显,水分、蛋白质、脂肪含量均符合标准GB/T 8231—2007《高粱》,单宁、淀粉含量分别在红缨子、矮吨梁王中最高(1.21%、69.34%),粳高粱的直链淀粉含量(14.25%~29.61%)均高于糯高粱(1.17%~2.24%),而支链淀粉含量(33.60%~55.09%)低于糯高粱(60.27%~61.48%)。高粱淀粉颗粒形态相似,呈不规则球形或多面体,呈典型的A型结晶;粳高粱淀粉颗粒直径较大(15.44~15.55μm),而糯高粱淀粉的相对结晶度及衰减值较高(28.60%~35.35%、2564.33~3096.67 cP),成糊温度较低(78.58~80.05℃);糊化焓范围为12.22~14.65 J/g。相关性分析表明,结晶度、峰值粘度、衰减值与直链淀粉含量呈极显著负相关(P<0.01),回生值、成糊温度和直链淀粉含量呈显著正相关(P<0.05)。综合考虑,糯高粱更适合作为酿酒原料。In this study,the grain composition of different varieties of non-glutinous sorghum(Aozhouhong,Aidunliangwang)and glutinous sorghum(Hongyingzi,Yinuohong,Luzhounuohong)was studied,and the micromorphology,crystallization,gelatinization and thermal characteristics of starch were determined.The correlation between the physicochemical properties of sorghum starch was analyzed.The results showed that the physiochemical indexes of different sorghum grains were significantly different.The contents of water,protein and fat were all in line with the standard GB/T 8231—2007"Sorghum".The contents of tannin and starch were the highest in Hongyingzi and Aidunliangwang,respectively(1.21%and 69.34%).The amylose contents of non-glutinous sorghum(14.25%-29.61%)were higher than that of glutinous sorghum(1.17%-2.24%),while the amylopectin contents of non-glutinous sorghum(33.60%-55.09%)were lower than that of glutinous sorghum(60.27%-61.48%).The grain shape of sorghum starch was similar,and it was irregular spherical or polyhedron and typical A-type crystal.The grain diameter of non-glutinous sorghum starch was larger(15.44-15.55μm),while the relative crystallinity and attenuation values of glutinous sorghum starch were higher(28.60%-35.35%,2564.33-3096.67 cP),and the pasting temperature was lower(78.58-80.05℃).The gelatinization enthalpy ranged from 12.22 to 14.65 J/g.Correlation analysis showed that crystallinity,peak viscosity and decay value were highly significantly negatively correlated with amylose content(P<0.01),while recovery value,pasting temperature and amylose content were significantly positively correlated(P<0.05).Considering comprehensively,glutinous sorghum was more suitable as brewing material.

关 键 词：高粱 品种 淀粉特性 组成成分 理化性质 微观结构 

分 类 号：TS261.2[轻工技术与工程—发酵工程]