3种高粱淀粉理化性质的比较分析

Comparison and analysis of the physicochemical properties of three kinds of sorghum starch

为充分利用不同品种高粱淀粉,对纯化后的龙米粮1号、红糯1号和白高粱高粱淀粉的理化性质进行比较分析。结果表明,3种高粱淀粉颗粒均为不规则多角形,且晶体结构均属于A型晶体,其中龙米粮1号相对结晶度较高为23.67%;红外光谱表明,龙米粮1号有序程度也较高为1.231;龙米粮1号的持水力和溶解度均最高为234.57%和31.68%,红糯1号具有较高的透明度和析水率为39.45%和0.77%,白高粱的直链淀粉含量、膨润力和凝沉性较好;经糊化特性测定得出,龙米粮1号具有较高的成糊温度和峰值黏度,白高粱的最终黏度和热稳定性较好,红糯1号回生值较低。龙米粮1号可用于食品中的保水剂的应用,红糯1号宜用来冷冻类食品的加工,白高粱则适用于焙烤类食品的加工生产。

In order to make full use of different varieties of sorghum starch,the physicochemical properties of sorghum starch,which were purified from Longmiliang No.1,Hongnuo No.5 and white sorghum respectively were compared and analyzed. The results showed that the three kinds of sorghum starch granules were all irregular polygons,and the crystal structures belonged to the A-type crystals,among which the highest relative crystallinity of Longmiliang No.1 was 23.67%. The results of Fourier infrared spectroscopy showed that the degree of order of Longmiliang No.1(1045/1022 cm-1 ratio) was 1.231. The water holding capacity and solubility of Longmiliang No.1were 234.57% and 31.68%,respectively. Hongnuo No.1 had higher transparency and water precipitation rate of 39.45% and 0.77% respectively. And white sorghum had better amylose content,retrogradation and swelling power.The determination of gelatinization characteristics showed that Longmiliang No.1 had higher paste temperature and peak viscosity,white sorghum had better thermal stability,and Hongnuo No.1 had lower retrogradation value.Longmiliang No. 1 can be used as a water-retaining agent in food,Hongnuo No. 1 is suitable for the processing of frozen foods,and white sorghum is suitable for baking food processing and production.