国内优质小麦淀粉特性研究  

Study on Wheat Starch Isolation

作　　者：袁超[1] 刘亚伟[1] 张玮[1] 易志彪 

机构地区：[1]郑州工程学院粮油食品学院,郑州450052

出　　处：《粮食与油脂》2003年第12期24-25,共2页Cereals & Oils

摘　　要：为保持小麦淀粉天然特性,发展一种通过直接破碎浸泡过的小麦籽粒分离淀粉的方法,然后对所得十九种国内优质小麦的淀粉的蛋白质、脂肪、直链淀粉、水分含量及白度进行测定,通过比较、分析,总结得出不同品种小麦淀粉特性。Wheat starches were isolated by a new method which obtains wheat starch from steeped wheat graines by directly cracking to keep their original characteristices. Then the protain、fat、amylose、moisture content and white degree of 19 domesitic high quality wheats' starch were determined. Compared and summarized the resul-tes, enduced the characteristices of earch wheat starches.

关 键 词：优质小麦 小麦淀粉 淀粉特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]