摘要
以玉米淀粉、红薯淀粉为对照，系统研究薏米淀粉的理化特性。结果表明，薏米淀粉颗粒形状比较一致，近似为圆形，颗粒大小在3～14脚之间；淀粉颗粒表面光滑，具有清晰可见的偏光十字，偏光十字位于颗粒中央。与对照相比，薏米淀粉糊具有较低的透明度，较差的冻融稳定性，较难凝沉，不易老化。薏米淀粉糊具有非牛顿流体的特性，属于剪切稀化体系。薏米淀粉的糊化曲线与禾谷类淀粉相一致，起糊温度为69．3℃，低于对照，糊的热稳定性较差。碱面、明矾的加入使起始糊化温度升高，改善了薏米淀粉糊的老化性能。碱面提高薏米淀粉糊的热稳定性，而明矾却降低了糊的热稳定性。这些研究结果为指导生产和开发薏米产品提供了理论基础。
The physical and chemical properties of job＇s- tears starch granules and paste were systematically studied comparing with corn starch and sweet potato starch. The job＇ s - tears starch granules are uniform in shape, close to rotun- dity with smooth surface and different size from 3 to 14μm. The job＇s - tears starch granule has apparent polarization cross lying at the center of the granule. The starch paste has low transparence, less freeze - thawing stability, and not easy ret- rogradation and aging characters. The viscosity reduces along with the shearing speed increasing, showing pseudoplastic characteristics. The paste curve of job＇ s - tears starch is consistent with a cereal grain curve; the initial temperature of gelatinization 69.3 ℃ is lower than those of corn starch and sweet potato starch, and relatively poor stable while hot. Addition of sodium carbonate or alum increases the initial gelatinization temperature and improves the re tics of job＇s- tears starch. Sodium carbonate enhances the stability of the hot paste, while alum decreases it. These works supply theoretical base for the production and development of job＇ s - tears starch.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2008年第1期61-65,共5页
Journal of the Chinese Cereals and Oils Association
基金
西北农林科技大学博士启动基金
关键词
薏米
薏米淀粉
理化性质
流变学特性
job＇ s - tears, job＇ s - tears starch, physicochemical property, rheology
作者简介
杜双奎，男，1972年出生，副教授，博士，食品加工与发酵
通讯作者：李志西，男，1958年出生，教授，博士生导师，谷物科学与食品生物技术
