紫糯麦淀粉理化特性研究

Physicochemical Properties of Purple Waxy Wheat Starch

以紫糯麦168为原料提取紫糯麦淀粉。对其理化特性研究表明:紫糯麦淀粉有较低的直链淀粉含量和较高的相对结晶度,呈现典型的A型结晶特征;紫糯麦淀粉糊的透明度为22.57%,膨胀度和溶解度随温度的升高均增大;在贮藏期间上清液体积增加缓慢;经2次冻融循环后表现出较好的冻融稳定性;紫糯麦淀粉糊有高的峰值黏度和崩解值,较低的回生值和糊化温度。

Purple waxy wheat starch was extracted with purple waxy wheat 168 as the raw material.The results showed that purple waxy wheat starch had low apparent amylose content and high relative crystallinity with typical A-type crystallinity.The transmittance of purple waxy wheat starch pastes was 22.57%.The swelling power and solubility of starch increased with increasing in temperature.The volume percent of supernatant increased slowly during storage.Starch pastes which subjected to two freeze-thaw cycles expressed a greater freeze-thaw stability.Starch pastes presented higher peak viscosity and breakdown viscosity,lower setback viscosity and pasting temperature.