食品科学 ›› 2003, Vol. 24 ›› Issue (10): 43-45.

• 基础研究 • 上一篇    下一篇

荞麦淀粉糊特性的研究

 章华伟, 刘邻渭, 白雪莲   

  1. 西北农林科技大学食品科学与工程学院
  • 出版日期:2003-10-15 发布日期:2011-12-13

Studies on the Paste Properities of Buckwheat Starch

 ZHANG  Hua-Wei, LIU  Lin-Wei, BAI  Xue-Lian   

  1. Department of Food Science and Engineering, NorthwestAgriculture and Forestry University
  • Online:2003-10-15 Published:2011-12-13

摘要: 以小麦、玉米和马铃薯三种淀粉为参照,研究了荞麦淀粉糊性质,结果表明:荞麦淀粉糊化温度与小麦淀粉糊化温度相当,但比玉米淀粉、马铃薯淀粉难糊化;其粘度热稳定性显著高于小麦、玉米和马铃薯淀粉;冷粘度稳定性大于小麦、玉米和马铃薯淀粉;凝胶性和凝沉性均高于马铃薯淀粉;透明度低于小麦、玉米和马铃薯淀粉;冻融稳定性强于小麦和玉米淀粉。

关键词: 荞麦, 淀粉, 粘度特性

Abstract: The paste properities of Buckwheat starch has been studied in contrast with three kinds of starch, namely wheatstarch、maize starch and potato starch.The results suggested that the gluting temperature of Buckwheat starch was similar tothat of wheat starch,but lower than that of maize starch and potato starch.Both the stability of hot visciasdity and cold visciasdityof Buckwheat starch was strongest among four kinds of starch.The gelatipficlation and the precipitation of Buckwheat starch werealso more prowerful than these of other three kinds of starch.It also showed that the transparency of Buckwheat starch wasinferior to that of wheat starch、maize starch and potato starch,but its stability of freezing and melting was better than that ofother three kinds of starch.

Key words: Buckwheat, starch, paste properities