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前、中、后路小麦淀粉精制前后组成及特性差异性分析

Analysis of the Differences in the Composition and Properties of Crude and Refined Wheat Starches from the Front,Middle and Back Flour Mill Streams
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摘要 以小麦加工生产线的4种加工精度不同的小麦粉为原料,采用面团法从前、中、后路粉中制备粗小麦淀粉,通过去除黄浆得到精淀粉(R-S-1、R-S-2、R-S-3、R-S-4)和粗淀粉(C-S-1、C-S-2、C-S-3、C-S-4)共8种淀粉。研究黄浆保留与否对前、中、后路淀粉理化指标、糊化特性、凝胶特性、颗粒形态及晶体结构的影响。结果表明,在粗淀粉和精(去黄浆)淀粉颗粒特性分析中,粗淀粉的粒径(D10:7.51~8.26 μm)大于精淀粉(D10:6.46~7.70 μm)。粗淀粉的杂质含量高,灰分、粗蛋白和戊聚糖含量均高于相应的精淀粉。X射线衍射分析结果表明,粗淀粉和精淀粉都为A型晶型结构,精淀粉的相对结晶度比粗淀粉高。淀粉糊品质分析结果表明,粗淀粉与精淀粉具有显著性差异。精淀粉的透明度、峰值黏度、终值黏度、谷值黏度及回生值高于粗淀粉,而溶解度及膨润力低于粗淀粉。前、中、后路小麦淀粉凝胶质构特性无显著差异,但是后路淀粉的硬度及凝胶强度高于前、中路淀粉。 Crude starches(C-S-1,C-S-2,C-S-3 and C-S-4)were prepared the dough method from wheat flours with different processing degrees from the wheat processing line,the front(S-1),middle(S-2 and S-3)and back(S-4)flour mill streams,and refined starches(R-S-1,R-S-2,R-S-3 and R-S-4)were obtained after the removal of yellow waste slurry.The effects of the retention or removal of yellow waste slurry on physicochemical indexes,pasting properties,gelatinization properties,granular morphology and crystal structure of wheat starch were investigated.It was shown that the particle size of the crude starches was larger than that of their refined counterparts(D107.51–8.26μm versus 6.46–7.70μm).High contents of impurities,specifically ash,crude protein and pentosan,were found in the crude starches than their refined counterparts.X-ray diffraction analysis showed that both crude and refined starches had an A-type crystalline structure,and the relative crystallinity of the latter was higher than that of the former.Their paste properties were significantly different.The refined starches had higher transparency,peak viscosity,final viscosity and trough viscosity but lower solubility and swelling strength than the crude starches.There was no significant difference in textural properties between the crude and refined starch gels,except that the hardness and gel strength of the back-stream starch were higher than those of the front-and middle-stream starches.
作者 王轶 郑学玲 WANG Yi;ZHENG Xueling(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)
出处 《食品科学》 EI CAS CSCD 北大核心 2024年第11期84-90,共7页 Food Science
基金 河南工业大学自科创新基金一般项目(2020ZKCJ12) 现代农业(小麦)产业技术体系建设专项(CARS-03) 河南省中央引导地方科技发展项目(Z20221341012)。
关键词 小麦淀粉 精淀粉 粗淀粉 黄浆 理化特性 wheat starch refined starch crude starch yellow waste slurry physicochemical properties
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