青稞淀粉大 中 小颗粒淀粉的分级及颗粒糊化特性的相关性研究

Study on Correlation between Seperateing and Granule Pasting Properties of Granule Starch in Hull-less Barley Starch

探讨了青稞淀粉大、中、小颗粒直径的大小及颗粒形态与直链淀粉含量的关系,以及对热力学性质的影响。结果表明,青稞淀粉颗粒的直径越大,颗粒越圆,形状越规则;直径越大的青稞淀粉颗粒,直链淀粉含量越高,颗粒大小与直链淀粉含量呈正相关;小颗粒有更高的初始温度、峰值温度和终止温度,但是糊化焓却最低,初始温度、峰值温度和终止温度与颗粒大小呈正相关,糊化焓与颗粒大小呈负相关。

The purpose of this study was to dicuss the correlation among size,amylose content and the thermal properties of the hull-less barley. The results showed that the larger the diameter of the barley starch granules was the more round the particles and the higher the amylose content. Grain size was positively correlated with amylose content. The little granules exhibited higher onset gelatinization(To),peak(Tp) and conclusion temperatures(Tc),but the gelatinization enthalpy was the lowest. The onset gelatinization(To),peak(Tp) and conclusion temperatures(Tc) were positively correlated with particle size.The gelatinization enthalpy was negatively correlated with the particle size.