| 摘要: |
| 【目的】对糜子淀粉和糯米淀粉的理化性质进行比较研究，为其在食品工业中的开发应用提供依据。【方法】利用扫描电镜、X-射线衍射仪、快速黏度测定仪、差示扫描量热仪等，对糜子淀粉与糯米淀粉的化学组成、微观结构、晶型结构、糊化特性、热焓特性及其淀粉糊的透明度、冻融稳定性、凝沉性进行了测定与比较。【结果】糜子淀粉与糯米淀粉颗粒形貌的差异较大，糜子淀粉的粒径（5.3～11.5 μm）较糯米淀粉（2.9～6.2 μm）大；2种淀粉的微晶结构均为A型；与糯米淀粉相比，糜子淀粉的透明度高（9.2%）、凝沉性好（20.0%）、冻融稳定性差(析水率57.56%)、峰值黏度小、糊化温度高、热稳定性好、抗老化能力差、糊化需要的热量多。【结论】糜子淀粉与糯米淀粉的直链淀粉含量、颗粒形貌、粒径大小、透明度、凝沉性、冻融稳定性、糊化特性和热焓特性差异明显，糜子淀粉不适合用于发酵食品和冷冻食品，但适合用作增稠剂和稳定剂。 |
| 关键词: 糜子 糯米 淀粉 理化性质 |
| DOI： |
| 分类号: |
| 基金项目:农业部公益性行业（农业）科研专项（200903007）；国家谷子、糜子产业技术体系项目（CARS-07-12.5-A9）；西北农林科技大学唐仲英育种基金项目（No.50） |
|
| Comparison of physicochemical properties of starches from proso millet and glutinous rice |
|
WANG Yin1,2, YANG Qiuge1, CHAO Guimei,etal1
|
|
1.College of Agronomy,State Key Laboratory of Crop Stress Biology for Arid Areas,Northwest A&F University;2.Industrial Crops Research Institute,Yunnan Academy of Agricultural Sciences
|
| Abstract: |
| 【Objective】This study compared physicochemical properties of proso millet and glutinous rice starches.【Method】The physicochemical properties of starches,including chemical composition,microstructure,microcrystalline structure,gelatinization,caloric content,pasting properties,and freeze-thaw stability,were observed by Scanning electron micrographs,X-ray diffraction,RVA and DSC.【Result】The results showed that,the shapes of proso millet and glutinous rice starches were quite different.The range of granule size of proso millet was 5.3-11.5 μm,while that of glutinous rice was 2.9-6.2 μm.The microcrystalline structures of both proso millet and glutinous rice starches were type A.Compared with glutinous rice starch,proso millet starch had higher transparence (9.2%),lower freeze-thawing stability and its retro-gradation was easier.The values of pasting temperature,setback and enthalpy of proso millet starch were higher than those of glutinous rice starch,but values of peak viscosity and breakdown were lower.【Conclusion】The content of amylose,size of starch granules,transparency,retro-gradation,freeze-thawing stability,pasting properties and enthalpy of the proso millet and glutinous rice starches were distinct different.Proso millet starch is not suitable for fermented food and frozen food but good at acting as thickening and stabilizing agents. |
| Key words: proso millet glutinous rice starch physico-chemical property |
