四种耐盐碱高粱淀粉的特性研究

Studies on the properties of four kinds of starch from salt-alkaline tolerance sorghum

为了更好的开发和利用新培育的"济甜杂"系列耐盐碱高粱品种,本实验采用湿磨法提取了高粱淀粉,并对淀粉样品的持水力、透光率、冻融稳定性、凝沉性质、凝胶强度等性质进行了研究。实验结果表明:"济甜杂"系列耐盐碱高粱具有较好的持水力和透明度;冻融稳定性差;在酸性或碱性条件下凝沉速度缓慢;凝胶强度较低。

In order to better develop and exploit the sorghum varieties, this study extracted sorghum starch new breed of ＂ Ji tianza＂ salt-alkaline tolerance in a wet-milled way, and then measured the water holding capacity, transparency, freeze-thaw stability, retrogradation properties, gel strength and other properties of the starch. The results showed that ： ＂Ji tianza＂ salt-alkaline tolerance sorghum have a better water holding capacity and transparency;freeze-thaw stability is lower;the speed of retrogradation decrease at acidic or alkaline conditions and gel strength is not strong.