摘要
为明确苦荞籽粒淀粉理化特性,以7个苦荞品种为材料,分析了其淀粉颗粒表面结构及其淀粉糊的透明度、冻融稳定性、凝沉性、糊化特性、热焓特性。结果表明,苦荞淀粉颗粒多为不规则多面体球形,颗粒大小平均为6.8μm;苦荞淀粉糊的透明度平均为7.68%,低于玉米淀粉糊;苦荞淀粉糊凝沉性、冻融稳定性均强于玉米淀粉糊;苦荞淀粉的峰值黏度、谷值黏度、最终冷黏度、破损值及回生值均高于玉米淀粉;苦荞淀粉糊具有较强的热黏度稳定性、冷黏度稳定性和凝胶形成能力;苦荞淀粉糊的平均糊化温度范围为65.87℃到78.41℃,峰值温度为70.88℃,均低于玉米淀粉糊。
In order to determine the physicochemical characters of buckwheat starch, with 7 buckwheat varieties as ingredient, surface structure of starch granules, transparency, freeze - thaw stability , retrogradation, paste proper- ties and thermodynamic properties of their starch granules were investigated in this study. The results showed that the starch granules of the test varieties were irregular polygonous and global shapes and average particle size of the buck- wheat starch granules was 6.8μm. The average transparency of the buckwheat starch paste was 7.68%, which was lower than that of corn. The starch paste retrogradation and freeze - thaw stability of the varieties fended to be higher than that of corn starch paste. The paste peak viscosity, trough viscosities, final viscosities, breakdowns and setbacks of buckwheat starch were higher than those of corn starch paste. Buckwheat starch paste had strong hot viscosity sta- bility, cold viscosity stability and gel forming ability. The gelatinization temperature scope of the starch paste ranged from 65.87 ℃ to 78.41 ℃, and the peak temperature was 70.88 ℃, which were lower than that of corn starch paste.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2014年第12期31-36,共6页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(31071472)
农业部公益性行业(农业)科研专项(200903007)
陕西省科技攻关(K332021303)
关键词
苦荞
淀粉
理化性质
tartany buckwheat, starch, physicochemical properties
作者简介
刘瑞，女，1989年出生，硕士，养麦栽培生理生态技术
通讯作者：冯佰利，男，1966年出生，教授，博士生导师，养麦、糜子育种、栽培及产业化
