糜黍淀粉理化性质及消化特性

doi:10.7506/spkx1002-6630-201619013

食品科学

糜黍淀粉理化性质及消化特性

张丽珍1，冀佩双1，罗旭枭1，穆虹彰1，秦雁鹏1，牛宇2，乔志军3

1.山西大学生命科学学院，山西太原 030006；2.山西省农业科学院农业资源与经济研究所，山西太原 030006；
3.山西省农业科学院，农业部黄土高原作物基因资源与种质创制重点实验室，山西太原 030006

出版日期:2016-10-15 发布日期:2016-12-01

Physicochemical Properties and Digestibility of Proso Millet Starch

ZHANG Lizhen1, JI Peishuang1, LUO Xuxiao1, MU Hongzhang1, QIN Yanpeng1, NIU Yu2, QIAO Zhijun3

1. School of Life Science, Shanxi University, Taiyuan 030006, China;
2. Institute of Agricultural Resources and Economy, Shanxi Academy of Agricultural Sciences, Taiyuan 030006, China;
3. Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Academy of Agricultural Sciences, Taiyuan 030006, China

Online:2016-10-15 Published:2016-12-01

摘要/Abstract

摘要：

以黍子面和糜子面为原料，用碱法制备黍子淀粉和糜子淀粉，对其颗粒形态、红外光谱特性、透光率、溶解度、持水力、凝沉稳定性以及消化性等性质进行研究。结果表明：黍子淀粉中支链淀粉含量为91.78%，直链淀粉含量为8.21%；糜子淀粉中支链淀粉含量为65.28%，直链淀粉含量为34.72%。糜子面粉、黍子面粉及其淀粉中的抗性淀粉含量均超过50%，糜子面和糜子淀粉中的抗性淀粉含量均分别高于黍子面和黍子淀粉。黍子淀粉的透光率高于糜子淀粉。糜子淀粉凝沉稳定性强于黍子淀粉。糜子淀粉和黍子淀粉的溶解度、持水力随温度的升高，呈现上升趋势。

关键词: 黍米, 糜米, 淀粉, 理化性质, 消化特性

Abstract:

In this experiment, glutinous and nonglutinous proso millet starch were prepared from glutinous and nonglutinous
proso millet flour by an alkaline method and their granule morphology, infrared spectral characteristics, transmittance,
solubility, water-holding capacity, retrogradation stability and digestibility were explored. The results showed that the
amylopectin content was 91.78% and amylose content was 8.21% in glutinous proso millet starch. The amylopectin content
was 65.28% and amylose content was 34.72% in nonglutinous proso millet starch. The contents of resistant starch in
nonglutinous proso millet flour and starch were higher than those in nonglutinous proso millet flour and starch, and all four
values were over 50%. Glutinous proso millet starch showed better transparency and weaker retrogradation stability than
did nonglutinous proso millet starch. Water-holding capacity and solubility of both glutinous and nonglutinous proso millet
starch showed an upward trend with increasing temperature.

Key words: glutinous proso millet, nonglutinous proso millet, starch, physicochemical properties, digestibility

中图分类号:

TS231

张丽珍，冀佩双，罗旭枭，穆虹彰，秦雁鹏，牛宇，乔志军. 糜黍淀粉理化性质及消化特性[J]. 食品科学, doi: 10.7506/spkx1002-6630-201619013.

ZHANG Lizhen, JI Peishuang, LUO Xuxiao, MU Hongzhang, QIN Yanpeng, NIU Yu, QIAO Zhijun. Physicochemical Properties and Digestibility of Proso Millet Starch[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201619013.

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糜黍淀粉理化性质及消化特性

Physicochemical Properties and Digestibility of Proso Millet Starch

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