摘要
研究比较了玉米淀粉、小麦粉、木薯淀粉、木薯全粉、红薯淀粉和绿豆淀粉的基本组成、淀粉颗粒的微观结构、水合和糊化特性。结果表明:6种不同来源的淀粉或全粉呈现出各自的偏光十字现象。木薯全粉的溶解度最大,木薯淀粉、红薯淀粉和绿豆淀粉之间的溶解度无显著差异,6种淀粉之间的膨胀力存在显著差异(P<0.05)。绿豆淀粉的峰值黏度和终黏度是最高的,说明绿豆淀粉的糊化和回生特性要优于其他的淀粉或全粉,是粉丝加工的良好原料。
The basic composition,microstructure,hydration and gelatinization characteristics of corn starch,wheat flour,cassava starch,cassava whole powder,sweet potato starch and mung bean starch were studied and compared.The results showed that six kinds of starch or whole powder from different sources showed their own polarization cross phenomenon.The solubility of cassava whole powder was the highest,there was no significant difference among cassava starch,sweet potato starch and mung bean starch,and there was significant difference in swelling power among the six kinds of starch(P<0.05).The peak viscosity and final viscosity of mung bean starch were the highest,indicating that the gelatinization and retrogradation characteristics of mung bean starch were better than other starch or whole powder.It was a good raw material for vermicelli processing.
作者
苏键
李振玉
SU Jian;LI Zhen-yu(Guangxi Light Industry Science and Technology Research Institute Co.,Ltd.,Nanning 530031,Guangxi,China)
出处
《粮食与油脂》
北大核心
2022年第8期43-46,56,共5页
Cereals & Oils
关键词
淀粉
不同来源
水合特性
糊化特性
starch
different source
hydration property
gelatinization property
