荞麦淀粉糊化特性研究

doi:10.7506/spkx1002-6630-200913010

食品科学 ›› 2009, Vol. 30 ›› Issue (13): 48-51.doi: 10.7506/spkx1002-6630-200913010

荞麦淀粉糊化特性研究

周小理¹，周一鸣¹，肖文艳^{1 ,2}

1. 上海应用技术学院
2. 上海海洋大学

收稿日期:2008-12-09 修回日期:2009-01-20 出版日期:2009-07-01 发布日期:2010-12-29
通讯作者: 周小理 E-mail:zhouxl@sit.edu.cn
基金资助:
上海市科委重点科技攻关项目(074905114)；国家自然科学基金项目(30850007)

Gelatinization Properties of Common and Tartary Buckwheat Starches

ZHOU Xiao-li1，ZHOU Yi-ming1，XIAO Wen-yan1,2

1. Shanghai Institute of Technology, Shanghai 200235, China；2. Shanghai Ocean University, Shanghai 200090, China

Received:2008-12-09 Revised:2009-01-20 Online:2009-07-01 Published:2010-12-29
Contact: ZHOU Xiao-li E-mail:zhouxl@sit.edu.cn

摘要/Abstract

摘要：

本实验采用快速黏度分析仪及流变仪对荞麦(甜荞、苦荞)淀粉糊化过程中的黏度和流变特性进行系统分析，并测定荞麦淀粉膨胀度、凝沉性、冻融稳定性、透光率等糊化特性。结果表明，荞麦淀粉(甜荞、苦荞)的糊化温度高于绿豆淀粉，低于大米淀粉和小麦淀粉。苦荞麦淀粉膨胀过程与绿豆淀粉相似，而甜荞淀粉与小麦淀粉相似；荞麦淀粉(甜荞、苦荞)糊透明性好；荞麦淀粉(甜荞、苦荞)冻融稳定性高于大米淀粉，低于小麦淀粉和绿豆淀粉；荞麦淀粉(甜荞、苦荞)糊具有较好的凝沉稳定性；荞麦淀粉糊属于非牛顿流体中的假塑性流体，其流变曲线符合Sisko 方程。

关键词: 淀粉, 荞麦, 糊化

Abstract:

The viscosity and the rheological properties of common and tartary buckwheat starches were analyzed using rapid viscosity analyzer and AR-G2 rheometer during the gelatinization, respectively. Meanwhile their swellability, retrogradation, freeze-thaw stability, and transparency were also measured. The results showed that the gelatinization temperatures of the two buckwheat starches were both higher than that of mung bean, but lower than those of rice and wheat starches; the expansion process of tartary buckwheat starch was similar to that of mung starch, while the expansion process of common buckwheat starch was similar to that of wheat starch; the transparency of buckwheat starch paste was higher than that of rice starch paste but lower than those of wheat and mung starch pastes; the freeze-thaw stability of buckwheat starch paste was higher than that of rice starch paste but lower than that of mung bean starch paste; buckwheat starch paste had nice retrogradation stability; and the apparent viscosity of buckwheat starch paste was found to be irreversible with an open-ended hysteresis loop, indicating buckwheat starch paste belongs to the pseudoplastic fluid in non-Newtonian fluids, whose rheological curve accords with Sisko equation.

Key words: starch, buckwheat, gelatinization

中图分类号:

TS201.1

周小理1，周一鸣1，肖文艳1,2. 荞麦淀粉糊化特性研究[J]. 食品科学, 2009, 30(13): 48-51.

ZHOU Xiao-li1，ZHOU Yi-ming1，XIAO Wen-yan1,2. Gelatinization Properties of Common and Tartary Buckwheat Starches[J]. FOOD SCIENCE, 2009, 30(13): 48-51.

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荞麦淀粉糊化特性研究

Gelatinization Properties of Common and Tartary Buckwheat Starches

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