不同方法提取燕麦淀粉的理化特性比较分析

Comparison and Analysis of Physical and Chemical Properties of Oat Starch Extracted by Different Methods

本研究分别采用了物理水提法、化学碱提法、酶提法3种提取方法,提取燕麦淀粉,并对燕麦淀粉的颗粒形貌、表观形态、基本组分、溶解度与膨胀度、凝沉性、透明度、冻融稳定性和糊化特性进行了分析比较,旨在探寻最适合提取燕麦淀粉的方法。

This study used three extraction methods,namely physical water extraction,chemical alkali extraction,and enzyme extraction,to extract oat starch.The particle morphology,apparent morphology,basic components,solubility and swelling,coagulation,transparency,freeze-thaw stability,and gelatinization characteristics of oat starch were analyzed and compared,aiming to explore the most suitable method for extracting oat starch.