黑米淀粉凝胶性的研究.docVIP

黑米淀粉凝胶性的研究 本科毕业设计（论文） 题目 学 院 生物与食品工程学院 年 级 2007 专 业 食甜质量与安全 班 级学号学牛姓名指导教师 崔 竹梅 职称 讲师 论文提交日期 2011年5月20日 常熟理工学院毕业设计（论文） 黑糯米淀粉的凝胶性研究 摘耍 采用碱提法提取分离黑糯米淀粉，测定了黑糯米中的总淀粉和直链淀 粉的含量，并对淀粉的颗粒形态及凝胶性能进行了研究。结果显示此黑糯 米中总淀粉含量为83.3%,未经脱脂的淀粉的直链淀粉的含量为35.9%, 脱脂淀粉中直链淀粉的含量50%。在光学显微镜下黑糯米淀粉的颗粒形态 呈椭圆形，无明显裂痕。黑糯米淀粉的凝胶性能良好，制备淀粉凝胶的最 佳条件是料液比1:5,温度100°C, pH 9.5,并添加0・05%NaCI和0.05% MgCI2o黑糯米淀粉制备的可食膜为淡紫色，弹性和透明度良好，是生产 可食性膜的理想的天然原料。 关键词：黑糯米淀粉凝胶可食膜 I 常熟理工学院毕业设计（论文） The gel properties of black glutinous rice starch Abstract The starch of black glutinous rice was isolated by dilute alkaline solution, the content of total starch and amylose in black glutinous rice were determined, and the granule appearance and the gel properties were also studied・ The results showed that the total starch content in black glutinous rice was 83.3%, the amylose content in the undefatted and defatted starch were 35.9% and 50%, respective!y. The starch of black glutinous rice starch, showed oval shaped granules under an optical microscope, no obvious cracks.The starch of black glutinous rice showed satisfied gel properties.The best extract!ng procedure of making gel was: the ratio of solid and liquid was 1:5, pH 9.5 used for the protein extractio n solutionz100°Cas the extract io n ermperature, both 0.05%NaCI and 0.05%MgCI2 as addition agents.The application of the starch of black glutinous rice in food engineering was studied too. The results showed that the edible film made by the starch had perfect elasticity and diaphaneity’with a lilac color. The starch of black glutinous rice was a good choice to producing edible film as a kind of nature resource ・ Key words: black glutinous rice; starch; gelatin; edible film II 常熟理工学院毕业设计（论文） 目录 引言 1 1.1米淀粉的应用现 1.2黑糯米淀粉的基本构成和提取方 TOC \o 1-5 \h \z 法 1 1.3本研究的冃的意 义 1 材料与方法 2 2.1材 料 2 2.1.1 原 料 2 2.1.2主要试剂及配 制 2 2.1.3主要仪 器 2 2.2实验方 法 2 2.2.1黑糯米淀粉的提 取 2 2.2.2淀粉含量的测 定 3 2.2.3黑糯米淀粉中直链、支链淀粉含量的测定 224淀粉颗粒形态的观 2.2.5黑糯米淀粉凝胶性的研 TOC \o 1-5 \h \z 究 4 2.2.6黑糯米淀粉可食膜的制 作 5 结果与分析 6 3.1黑糯米淀粉的制备和含量的测 定 6 3.