提取工艺对大米淀粉的理化性质影响

Effect of extraction technology on physical and chemical properties of rice starch

通过试验测得碱提法和酶解法获取的2种淀粉的理化性质,得出如下结论:碱法大米淀粉中的直链淀粉高于酶法大米淀粉中的直链淀粉含量;碱法大米淀粉中支链淀粉含量低于酶法大米淀粉中支链淀粉含量;碱法大米淀粉和酶法大米淀粉的溶解度随着温度的升高而增大,碱法大米淀粉的溶解度对温度更为敏感;2种大米淀粉的淀粉-碘可见光吸收光谱的形状十分相似,都有最大吸收峰;酶法提取的大米淀粉的冻融稳定性比碱法提取的大米淀粉好。

The physicochemical properties of two starches obtained by alkali extraction and enzymatic hydrolysis were measured,and the conclusions were as follows:Amylose content in alkali method rice starch was higher than that in enzymatic method rice starch;The amylopectin content of alkali method rice starch was lower than that of enzymatic method rice starch;The solubility of alkali method rice starch and enzymatic method rice starch increased with the increase of temperature,the solubility of alkaline method rice starch was more sensitive to temperature;The starch-iodine visible light absorption spectra of the two rice starches had very similar shapes and maximum absorption peaks;The freeze-thaw stability of rice starch extracted by enzymatic method was better than that of rice starch extracted by alkali method.