小米淀粉与玉米淀粉糊性质比较研究

对小米淀粉和玉米淀粉糊性质进行较详细比较研究,包括透明度、冻融稳定性、凝沉性、膨胀力、酸解、酶解,和介质对糊粘度性质影响。结果表明,小米淀粉与玉米淀粉相比,糊的凝胶稳定性好、持水力强、膨胀力高、糊化温度高、热焓变值大、但透明度较差、冻融稳定性不佳、热稳定性差;且氯化钠及糖溶液对小米淀粉糊粘度性质影响较大。

Study on Pasting Properties between Millet Starch and Maize Starch

comparative study has been carried out between millet starch and maize starch in the aspect of paste properties, including clarity, freeze-thaw stability, gelatinization viscosity changes, agglutination stability, swelling power, acid hydrolysis, enzymatic digestibility, gelatinization enthalpy and me-diums'effect. The results have showed, millet starch, compared with maize starch, have weaker agglutination stability, higher swelling power and gelatinization temperature, poor freeze-thaw stability; the addition of sodium chloride and sugar showed a appreciable effect on pasting properties.