摘要
研究苦荞淀粉的提取工艺及理化特性,并与土豆淀粉、红薯淀粉、豌豆淀粉、玉米淀粉这四种淀粉的理化指标及特性进行了对比研究。结果表明,苦荞淀粉的最优提取工艺:在55℃条件下水浴加热,料液比15∶1(w/w),加酶量1%,酶解时间1.5 h;苦荞淀粉的透明度略高于玉米淀粉,但低于土豆淀粉、豌豆淀粉和红薯淀粉;其凝沉性高于土豆淀粉、红薯淀粉、豌豆淀粉,但低于玉米淀粉;苦荞淀粉糊的冻融稳定性和玉米、豌豆、红薯相当,但弱于土豆淀粉糊。
The extraction process and physical and chemical properties of buckwheat starch compared with potato starch,sweet potato starch,pea starch and corn starch were discussed. The results showed that the optimum extraction process of buckwheat starch was：heated in water bath at 55 ℃ condition,solid–liquid ratio 15∶1（w /w）,1% enzyme dosage,and reaction time 1.5 h. The transparency of buckwheat starch was slightly higher than corn starch,but lower than potato starch,pea starch and sweet potato starch. Meanwhile,its retrogradation was higher than potato starch,sweet potato starch and corn starch,but lower than pea starch. The results also showed that buckwheat starch had equivalent paste freeze–thaw stability with corn,peas,sweet potato,but weaker than the potato starch paste.
出处
《粮食与油脂》
北大核心
2016年第5期16-20,共5页
Cereals & Oils
基金
国家自然科学基金(21506172)
教育部春晖计划(Z2015121)
四川省科技支撑计划(15ZC0451)
西华大学校重点项目(z1420524)
西华大学校重点项目(z1420525)
西华大学食品生物技术重点实验室项目(szjj2015–013)
西华大学食品生物技术重点实验室项目(szjj2015–014)
四川省教育厅项目(15205445)
大学生创新创业训练计划(201510623003)
大学生创新创业训练计划(201510623053)
关键词
苦荞淀粉
理化性质
提取工艺
buckwheat starch
physical and chemical properties
extraction process
