摘要
对实验室制备的小麦B淀粉的组分及其溶解度、透光度、凝沉性、粘度、热力学等性质进行了研究,比较了B淀粉和A淀粉在组分和性质上的差别.试验结果表明:小麦B淀粉中蛋白质、脂肪、戊聚糖等杂质含量高于A淀粉,B淀粉的沉降体积、膨润力和凝沉值大于A淀粉,而溶解度、透光率、粘度、相变温度和相变热焓低于A淀粉.
The properties of B-starch from wheat prepared in the laboratory, including the solubility,transparency,viscosity and gelatinization, were investigated and discussed in this paper. The differences of the properties between B-starch and A-starch are also compared. The results suggested that compared with A-starch, there are more quantity of foreign bodys, such as protein, lipid and pentosan, in B-starch. B-starch has the bigger precipitating volume, dilatancy and retrogrdation, and A-starch has the bigger solubility, transparency, viscosity gelatinization temperature and gelatinization enthalpy.
基金
河南省重大科技攻关项目资助课题.
关键词
小麦B淀粉
溶解度
透光度
凝沉性
粘度
糊化
B-starch
A-starch
solubility
transparency
retrogrdation
viscosity
gelatinization
