摘要
燕麦粉作为一种谷物,加工后可广泛应用于饮料体系。本文应用快速粘度仪(RVA)主要研究了燕麦粉的淀粉糊化特性,同时,通过面筋蛋白醇溶指数法及稀乳酸法,分别研究了燕麦粉的面筋蛋白质质量特性。探讨了不同工艺条件对淀粉糊化特性及面筋蛋白质粘度特性的影响,同时,测定了燕麦粉中β-葡聚糖的含量,实验表明其在燕麦粉的RVA稀乳酸法面筋蛋白质粘度特性的测定中无明显影响。另外,稀乳酸法中峰值粘度及最终粘度,与醇溶指数法中最终粘度间分别存在相关性,而与醇溶指数法中醇溶指数间无相关性。
Oat flour is widely used in beverage after being processed as a kind of grain. In this paper,pasting properties of starch of oat flour is studied by rapid viscosity analyzer（RVA）. Meanwhile, the quality properties of gluten protein are also investigated with the method of ethanol-soluble index of gluten protein and diluted lactic acid respectively. The effects of different processes of oat flour on the pasting properties of starch and viscograph of gluten protein are discussed. We also determined the content of β-glucan in oat flour which has no obvious effect on the viscosity of gluten protein with the method of diluted lactic acid. In addition,the peak viscosity and final viscosity with the method of diluted lactic acid have obvious correlations with final viscosity obtained in the method of ethanol-soluble index respectively,but no correlation with ethanol-soluble index.
出处
《饮料工业》
2015年第1期38-41,共4页
Beverage Industry
关键词
快速粘度仪
燕麦粉
理化性质
RVA
oat flour
physico-chemical properties
