我国不同地区特色品种小米淀粉性质-食品科学.PDFVIP

※基础研究 食品科学 2014, Vol.35, No.05 59 我国不同地区特色品种小米淀粉性质 1 1 1,2,* 周文超 ，李强双，曹龙奎 （1.黑龙江八一农垦大学食品学院，黑龙江 大庆 163319 ；2.国家杂粮工程技术研究中心，黑龙江 大庆 163319 ） 摘  要：选取10 个不同地区、品种的特色小米作为研究对象，采用0 .2 g/ 100 mL 的NaOH 溶液与1 g/ 100 mL 的 十二烷基硫酸钠溶液复合法提取小米淀粉，并对其基本成分、颗粒形态、黏度、透光率、溶解度和膨胀度等进 行研究。结果表明：小米淀粉的直链淀粉含量为12 . 10 % ，平均粒径为6 .49 μm ，糊化温度为68.9 ～72 .3 ℃。不 同地区、品种的小米淀粉的直链淀粉、溶解度、峰值黏度、崩解值和老化值存在较大差异。 关键词：小米；淀粉；理化特性 Starch Properties of Different Millet Varieties from Different Regions of China 1 1 1,2,* ZHOU Wen-chao , LI Qiang-shuang , CAO Long-kui (1. College of Food Science, Heilongj iang Bayi Agricultural University, Daqing 163319, China; 2. National Coarse Cereals Engineering Research Center, Daqing 163319, China) Abstract: Millet starches extracted with a mixed solution containing 0.2 g/ 100 mL NaOH and 1 g/ 100 mL SDS from ten millet varieties in different regions of China were investigated for physico-chemical properties such as basic components, starch granule morphology, viscosity, clarity, solubility and swelling power. The results showed that the average content of amylose in millet was 12.10%, particle size was 6.49 μm, and gelatinization temperature was in the range of 68.9–72.3 ℃. Meanwhile, significant differences in amylose content, solubility, peak viscosity, and breakdown and setback among millet varieties from different regions were observed. Key words: millet; starch; physico-chemical properties 中图分类号：TS23 1.2 文献标志码：A  文章编号：1002-6630 （20 14 ）05-0059-05 doi:10.7506/spkx 1002-6630-20 14050 12 小米，谷类，原产中国，含有丰富的维生素和矿质 本实验选取了我国范围内