摘要
荞麦由于合理的氨基酸组成,较高的蛋白质生物价、天然的抗氧化性而越来越受到人们的重视。荞麦的主要成分是淀粉。荞麦淀粉不仅作为食品的组成成分,还可作为食品的稳定剂、增稠剂、增粘剂等,对食品的品质和营养价值有显著的影响,尤其对糖尿病人有很好的保健作用。文中以荞麦粉为原料。采用浸泡法制备了荞麦淀粉,对荞麦淀粉的颗粒形貌、蓝值、糊化特性以及透明度、凝沉性、流交性进行了研究,并与玉米淀粉、马铃薯淀粉和绿豆淀粉进行了比较,为荞麦淀粉的应用提供了一定的理论基础。
Some physical-chemical properties of buckwheat starch were studied,including granule microphotograph, blue value , gelatinization properties, paste transparency, sediment, rheology. The comparisons were made with corn starch.potato starch and mungbean starch in order to offer theoretical guidance to pro- duction of buckwheat starch.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第4期36-39,共4页
Food and Fermentation Industries
关键词
荞麦
淀粉
性质
buckwheat starch property
