食品科学

• 基础研究 • 上一篇    下一篇

我国不同地区特色品种小米淀粉性质

周文超,李强双,曹龙奎   

  1. 1.黑龙江八一农垦大学食品学院,黑龙江 大庆 163319;2.国家杂粮工程技术研究中心,黑龙江 大庆 163319
  • 出版日期:2014-03-15 发布日期:2014-04-04

Starch Properties of Different Millet Varieties from Different Regions of China

ZHOU Wen-chao, LI Qiang-shuang, CAO Long-kui   

  1. 1. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China;
    2. National Coarse Cereals Engineering Research Center, Daqing 163319, China
  • Online:2014-03-15 Published:2014-04-04

摘要:

选取10 个不同地区、品种的特色小米作为研究对象,采用0.2 g/100 mL的NaOH溶液与1 g/100 mL的十二烷基硫酸钠溶液复合法提取小米淀粉,并对其基本成分、颗粒形态、黏度、透光率、溶解度和膨胀度等进行研究。结果表明:小米淀粉的直链淀粉含量为12.10%,平均粒径为6.49 μm,糊化温度为68.9~72.3 ℃。不同地区、品种的小米淀粉的直链淀粉、溶解度、峰值黏度、崩解值和老化值存在较大差异。

关键词: 小米, 淀粉, 理化特性

Abstract:

Millet starches extracted with a mixed solution containing 0.2 g/100 mL NaOH and 1 g/100 mL SDS from tenmillet varieties in different regions of China were investigated for physico-chemical properties such as basic components,starch granule morphology, viscosity, clarity, solubility and swelling power. The results showed that the average content ofamylose in millet was 12.10%, particle size was 6.49 μm, and gelatinization temperature was in the range of 68.9–72.3 ℃.Meanwhile, significant differences in amylose content, solubility, peak viscosity, and breakdown and setback among milletvarieties from different regions were observed.

Key words: millet, starch, physico-chemical properties