青稞淀粉的糊化特性及凝胶性能

Pasting and gel properties of hulless barley starch

以青稞淀粉（hulless barley starch,HBS）为研究对象,以市售荞麦淀粉（buckwheat starch,BS）、小麦淀粉（wheat starch,WS）为对照,比较3种淀粉糊化特性,并考察蔗糖、NaCl、酸碱介质对糊化性能的影响;对3种淀粉凝胶的质构和冻融稳定性、组成、颗粒结构、结晶度、透明度进行研究。结果表明：青稞淀粉颗粒大,呈扁平椭圆形,系A型晶体结构,结晶度为26.7%;NaCl能大幅提高青稞淀粉糊化冷稳定性,降低老化作用;3种淀粉在pH 3~11及不同糖度条件下都保持相近的糊化特性。青稞淀粉凝胶黏着性较强,硬度适中,表现出较好的冷藏稳定性和较差的冻融稳定性。

The pasting properties of starch from hulless barley were analyzed and compared with those of starches from buckwheat and wheat. Effects of different media （sucrose, NaCl and pH） on pasting was studied. The texture and stability of gels were analyzed. Chemical composition, granule structure, relative crystallinity and trans- parency of the starches were investigated. The results indicated that highland barley starch （HBS） granule is large, flat oval with A type crystal pattern and crystallinity of 26.7~//oo. The pasting stability was increased with the addition of NaCI and retrogradation had been sup- pressed greatly. While little effects of sucrose and pH （3--11） on pasting properties was found. HBS gel shows strong adhesiveness and moderate hardness, as well as good refrigeration stability and bad freeze/ thaw stability.