发芽对黑小麦、黑苦荞淀粉物理化学特性的影响

Effect of Germination on Starch Physiochemical Properties of Triticale and Black-tartary Buckwheat

研究了发芽前后黑小麦、黑苦荞淀粉物化性质的变化。结果表明:发芽后淀粉的粒径大小、形貌未发生变化,黑小麦直链淀粉含量、透明率提高,抗凝沉性变强6,5～90℃溶解度、膨胀度变大,析水率降低,糊化温度降低34.7%,峰值黏度降低88.9%,降落值降低60.0%,回生值降低93.6%;黑苦荞直链淀粉、透明率降低,抗凝沉性变差,溶解度、膨胀度变小,析水率降低,糊化温度降低3.1%,峰值黏度提高1.06倍,回生值提高1.87倍,降落值从零提高到43 BU。发芽处理改变了物料淀粉的理化特性及开发应用范围。

This paper studied the starch change of the triticale and black-tartary buckwheat before or after germination. The results showed that starch grain size and appearance were not changed after the seed germination as regards both the triticale and black-tartary buckwheat. As regards the triticale, the amylose content and the transparent rate were increased, the anti - settlement and anti - coagulation became stronger. During 65 - 90 ℃, the solubility of and the swelling power were higher but the percentage of the separated water was lower, the gelatinization temperature was 34.7% lower, peak viscosity was 88.9% lower, and the blackdown was 60% lower, was and the setback was 93.6% lower. While, as regards black-tartary buckwheat, the amylose content and the transparent rate were de- centage of separated water was lower; the paste temperature was 3.1% lower, the peak viscosity increased by 1.06 times, the setback by 1.87 times, the falling number became 43 from 0 BU. The treatments of germination changed the starch physicochemical properties and developed its application scope.