小麦淀粉润胀过程中颗粒性质的研究

食品科学 ›› 2006, Vol. 27 ›› Issue (12): 217-220.

小麦淀粉润胀过程中颗粒性质的研究

荣建华，许金东，张正茂，杨峰，赵思明

华中农业大学食品科技学院；

出版日期:2006-12-15 发布日期:2011-11-23

Study on Granular Properties of Wheat Starch during Swelling Process

RONG Jian-hua,XU Jin-dong,ZHANG Zheng-mao,YANG Feng,ZHAO Si-ming

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Online:2006-12-15 Published:2011-11-23

摘要/Abstract

摘要： 本文以郑州9023小麦粉为原料,采用湿法直接提取天然淀粉,研究小麦淀粉的形貌、润胀特性及其分子量分布。结果表明:郑州9023小麦淀粉是由直链淀粉、中间级分和支链淀粉组成。光学显微镜观察小麦淀粉颗粒呈圆盘形或椭圆形,观察到轮纹和脐点,小麦淀粉在不同糊化温度的糊化过程,偏光十字逐渐消失,糊化温度为80℃时,此时,偏光十字完全消失;在糊化过程中淀粉的粒径、溶解率和膨胀势均随加热时间的延长而增大,随温度的升高而升高。

关键词: 小麦淀粉, 形貌, 润胀特性, 颗粒性质

Abstract: Natural starch was distilled through a wet method from Zhengzhou 9023 wheat powders, appearances, swelling properties and molecular weight distribution were studied. The results showed that natural starch from Zhengzhou 9023 wheat were composed of amylase, intermediate and amylopectin, structures of starch granules were presented circular or oval under the optical microscope, the starch grain can be observed to have the layer veins and hilum, and also the black birefringence disappeared gradually while the wheat starch were gelatinized under different temperature and time, and birefringence disappeared com-pletely when temperature was 80℃; granular size, swelling power and solubility of wheat starch in the paste all increased with the increase of heating time and temperature.

Key words: wheat starch, appearance, swelling property, granular property

荣建华，许金东，张正茂，杨峰，赵思明. 小麦淀粉润胀过程中颗粒性质的研究[J]. 食品科学, 2006, 27(12): 217-220.

RONG Jian-hua,XU Jin-dong,ZHANG Zheng-mao,YANG Feng,ZHAO Si-ming. Study on Granular Properties of Wheat Starch during Swelling Process[J]. FOOD SCIENCE, 2006, 27(12): 217-220.

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