青藏区主要青稞品种淀粉理化特性分析

Physical and Chemical Properties of Starch from Major Barley Species in Tibet

以青藏区主要青稞品种藏青25、冬青8号、藏青148、喜拉19、昆仑12号、藏青320、北青6号为材料,采用湿法提取淀粉,对青稞淀粉理化特性进行分析。结果表明,7种青稞淀粉颗粒多为圆饼状,表面光滑;其偏光十字形状及明显程度差异不大,十字交叉点都接近于淀粉颗粒的中心位置,呈"X"形;平均粒径为18.30μm^20.17μm,其中藏青148的淀粉颗粒粒径最小,冬青8号的最大;直链淀粉含量由高到低依次为:冬青8号>昆仑12号>藏青320>藏青148>喜拉19>北青6号>藏青25,具有显著性差异;淀粉糊的透明度和热糊稳定性均较好。

Physical and chemical properties of starches extracted by wet-grinding method from seven species of barley in Tibet including Zangqing 25, Zangqing 320, Dongqing 8, Zangqing 148, Xila 19, Kunlun 12, Beiqing 6 were analyzed. The results show that starch granules from these barley species under investigation were round pancake, smooth surface and polarization cross shape and obvious difference degree were not big, cross intersection were close to the center of the starch granule position. The average size of starch particles was 18.30μm-20.17μm, and Zangqing 148 starch particles revealed the largest size, Dongqing 8 revealed the smallest size. The contents of amylose were ranked in descending order as follows：Dongqing 8, Kunlun 12, Zangqing 320, Beiqing 6, Xila 19, Zangqing 25, Zangqing 148. and had the significant difference. Starch paste transparency and heat paste stability ware better.