摘要
糯小麦淀粉中直链淀粉含量极低(<1%),是一种新的天然淀粉资源。研究了糯小麦淀粉的糊化黏度特性,并将其与几种常用工业淀粉进行比较,结果表明:糯小麦淀粉品质优良,表观黏度值适中,具有一定的抗剪切能力,具有很强的抗酸黏度稳定性,这为糯小麦淀粉的工业应用提供了理论基础。
Amylose is a new starch source and its content in glutinous wheat starch is very low. The gelatinizing viscosity characteristics of glutinous wheat starch was researched and several kinds of usually used industrial starch were compared. The results indicated that the glutinous wheat starch was excellent in quality, its apparent viscosity was moderate, and it had a certain shear resistance and a very high acid resistant viscosity stability. This study provided a basis for industrial application of glutinous wheat starch.
出处
《粮食与饲料工业》
CAS
北大核心
2008年第6期13-15,共3页
Cereal & Feed Industry
基金
国家自然科学基金项目(20672629)
河南省科技攻关计划项目(0324020001)
关键词
糯小麦淀粉
黏度
特性
glutinous wheat starch
viscosity
characteristics
