摘要
对大米淀粉和小麦B淀粉化学组分、性质进行研究,结果表明:小麦B淀粉含有蛋白质、脂肪、戊聚糖等成分明显高于大米淀粉;大米淀粉和小麦B淀粉的结晶结构相似,都为A型。大米淀粉和小麦B淀粉重量平均分子量(或重量平均聚合度)、数量平均分子量(或数量平均聚合度)、分散度都相当接近,大米淀粉膨润力小于小麦B淀粉,而蓝值、溶解度、粘度均大于小麦B淀粉。
The components and properties of rice starch and wheat B-starch are investigated and discussed in this paper. The results suggested that compared with rice starch, there are more quantity of impurities, such as protein, lipid and pentosan, in wheat B-starch, The X-ray diffraction graphs of them are both A pattern. Their molecular weight and distribution of DP are almost the same, Wheat B-starch have the bigger dilatancy, while rice starch have the bigger blue value, solubility, and viscosity,
出处
《粮食与油脂》
2007年第6期23-25,共3页
Cereals & Oils
