我国不同地区特色品种小米淀粉性质

Starch Properties of Different Millet Varieties from Different Regions of China

选取10个不同地区、品种的特色小米作为研究对象，采用0．2g／100mL的NaOH溶液与1g／100mL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6．49μm，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。

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.