油莎豆淀粉理化性质的研究

以油莎豆为原料,采用浸泡工艺提取油莎豆淀粉,并对油莎豆淀粉的溶解度、膨胀度、透明度、沉降体积、老化值、冻融稳定性、蓝值、黏度、颗粒形貌等性质进行了研究,结果表明油莎豆淀粉具有典型的二段膨胀过程,属限制型膨胀淀粉。冻融稳定性和老化性优于玉米淀粉;蓝值显著高于马铃薯淀粉;沉降体积小,形成凝胶能力强;透明度、溶解度、膨胀度较低,淀粉起糊黏1度为75℃,在90℃时达到峰值黏度为1300mpa·s,油莎豆淀粉颗粒呈卵形或球形,表面光滑,粒径范围2～15μm。     

蕉藕淀粉与薯类淀粉特性对比研究

为探索蕉藕淀粉应用范围,选取木薯淀粉、马铃薯淀粉、红薯淀粉等薯类淀粉为对照,对蕉藕淀粉与常见薯类淀粉的组成、吸水(油)率、溶解度、膨胀度、透明度、凝沉性、凝胶强度、冻融稳定性及黏度等特性进行了对比分析。结果显示:蕉藕淀粉与常见薯类淀粉特性相比除吸水性差异不显著外,吸油率、溶解度、膨胀度、透明度、凝沉性、凝胶强度、冻融稳定性及黏度变化均存在显著差异,可利用蕉藕淀粉直链淀粉含量高、透明度好、凝胶强度高等特性,开发新型淀粉食品和增稠稳定剂。     

黑龙江省主栽小米淀粉特性分析

为研究黑龙江省主栽小米淀粉的特性,利用冰箱反复冻融法、紫外分光光度等方法,对6种小米淀粉的功能性质进行了测定及分析。结果表明:吨谷1号淀粉的溶解度、膨胀度和透明度最高,分别为10.36%±0.06%、18.24%±0.27%和3.58±0.23。朝新谷8号淀粉的凝沉性最高,冻融稳定性最差。直链淀粉含量与溶解度、膨胀度、冻融稳定性和透明度呈负相关;与凝沉性呈正相关。支链淀粉含量与溶解度、膨胀度和凝沉性呈正相关,与冻融稳定性呈负相关。淀粉的支直比与溶解度、膨胀度、冻融稳定性和透明度呈正相关,与凝沉性呈负相关。本研究为小米及其淀粉的深加工利用提供参考。     

赤豆、刀豆、芸豆淀粉性质的比较

以赤豆、刀豆、芸豆淀粉为对象,研究不同豆类淀粉的糊化性、膨胀度和溶解度、淀粉-碘复合物的可见光谱、淀粉糊的透明度、冻融稳定性、凝沉性以及沉降体积等性质。结果表明:赤豆淀粉的黏度最高,而芸豆淀粉的热糊稳定性和冷糊稳定性最好;3种淀粉的膨胀度和溶解度均随温度的升高而增加;淀粉-碘复合物可见光光谱的最大吸收波长都在620 nm左右;赤豆淀粉糊的透明度和冻融稳定性最好,沉降体积最大;芸豆淀粉的凝沉值最小。     

茶叶籽淀粉理化性质研究

研究茶叶籽淀粉颗粒形貌、大小和糊化温度,测定其溶解度和膨胀度、透明度、冻融稳定性、凝沉性及黏度等理化性质,并与玉米淀粉进行比较。结果表明：茶叶籽淀粉颗粒表面光滑,呈椭圆形或球形;不易发生糊化;溶解度与膨胀度随温度变化程度不大;与玉米淀粉相比,透明度与冻融稳定性不及玉米淀粉糊,但抗老化性稍强,黏度也高于玉米淀粉。     

食用醋酸酯甘薯淀粉性质的研究

以甘薯淀粉为原料,醋酸酐为酯化剂,以乙酰基含量和取代度为指标,制备出不同取代度系列醋酸酯甘薯淀粉。研究了不同乙酰基含量醋酸酯甘薯淀粉的性质,包括颗粒形态、膨胀度、溶解度、淀粉糊黏度、透明度、凝沉性和冻融稳定性等,为其在食品中的应用提供依据。实验结果表明,随着醋酸酯淀粉取代度的增加,淀粉糊的峰值黏度不断提高,起糊温度不断降低。乙酰化作用提高了淀粉的膨胀度和溶解度以及淀粉糊的透明度和冻融稳定性;降低了淀粉糊的凝沉性。     

鹰嘴豆、饭豆、绿豆淀粉性质的比较

以鹰嘴豆、饭豆、绿豆淀粉为对象,研究了不同豆类淀粉的糊化性、膨胀度、溶解度、淀粉-碘复合物的可见光谱、淀粉糊的透明度、冻融稳定性、凝沉性以及沉降体积等性质。结果表明:绿豆淀粉的成糊温度和峰黏度最高,而鹰嘴豆淀粉的热糊稳定性和冷糊稳定性最好;3种淀粉的膨胀度和溶解度均随温度的升高而增加,并且淀粉碘复合物可见光光谱的最大吸收波长都在620 nm左右。绿豆淀粉糊的透明度、冻融稳定性和凝沉性最好,沉降体积最大。     

3种甘薯淀粉性质差异分析

以白心薯、红心薯和紫心薯为原料,测定了3种不同甘薯淀粉糊的透明度、凝沉性、冻融稳定性、表观黏度、膨润度和溶解度等物理特性,并进行差异分析。试验结果表明,白心薯淀粉糊的直链淀粉含量最高,溶解度和膨润度较小,透明度最低,凝沉性最高,冻融稳定性最强,表观黏度最大,热稳定性差;紫心薯淀粉糊的溶解度和膨润度在各温度下都比其它两种甘薯淀粉糊高,属于高膨胀型淀粉,表明紫心薯淀粉与水分子结合能力最强,紫心薯淀粉糊的热稳定性和凝胶强度好,透明度最高,凝沉性最低,表观黏度最小;而红心薯淀粉糊的各种物理特性均居于白心薯和紫心薯两种淀粉糊之间。     

蚕豆、豌豆淀粉特性研究

本文以蚕豆、豌豆为对象,研究了两种豆类淀粉的各种性质:总淀粉含量,直链淀粉含量,淀粉的糊化特性,淀粉糊的膨胀度和溶解度,淀粉-碘复合物的可见光谱,淀粉糊的透明度,冻融稳定性,凝沉性以及沉降体积。结果表明:通过对淀粉的溶解度、膨胀度、黏度等性质进行研究,对蚕豆和豌豆淀粉性质有了初步的了解。实验发现温度和放置时间对两种豆类淀粉的性质有不同程度的影响。两种淀粉在进行加热、糊化时,随着温度的变化,都将不同程度地影响粉糊的溶解度和膨胀度等。两种淀粉的膨胀度和溶解度均随温度的升高而增加。放置的时间的不同,对淀粉糊的沉降体积、透明度等性质有不同程度的影响。并且淀粉碘复合物可见光光谱的最大吸收波长均在620 nm左右。     

生姜淀粉的基本性质

研究生姜淀粉糊的相关性质。结果表明:生姜淀粉中直链淀粉含量为27.47%,糊化温度为84.98℃;随着淀粉乳质量分数、淀粉乳pH值的增加,淀粉糊黏度增大;随着剪切速率的增加,存在剪切稀化的现象;淀粉糊溶解度、膨胀度均较小,且都随着温度的增加而增加;透明度为8.20%;具有触变性;凝沉体积为73%;冻融稳定性不强,蔗糖添加量较大时能增强生姜淀粉糊的冻融稳定性。     

The Starch of Amaranthus — Physico-chemical Properties and Functional Characteristics

Starch from four varieties of amaranth grain were examined by scanning electron microscopy. Physico-chemical properties, including swelling power, solubility, water binding capacity, enzyme susceptibility, amylograph viscosity, and amylose, were determined. Functional characteristics, including bread and cake baking performance were studied. The granules of starch isolated from seeds of Amaranthus cruentus and Amaranthus hypochondriacus were found to be very small in size. They were angular and polygonal in shape. Compared to corn starch, the amaranth starches had a higher swelling power, a lower solubility, a greater water binding capacity, a lower susceptibility to α-amylase, a higher amylograph viscosity and much lower amylose content. The amaranth starches produced very poor quality breads and cakes. The breads and cakes were low in volume, lacked symmetry, and had inferior grain, texture and crumb color.     

Isolation and Partial Characterization of Amaranth and Banana Starches

Alternative sources from different botanical origin were used for starch isolation. Chemical analysis and functional properties were studied in amaranth seed and banana fruit starches. Chemical composition in both starches was different; banana starch presented higher protein, fat and ash levels than that from amaranth. Botanical origin of these starches contributes notably in their chemical composition. Blue value and λmax gave information on starch components: amaranth starch is classified as waxy type and banana starch as normal. Functional properties were evaluated; amaranth starch was more soluble than banana starch, but at higher temperatures amaranth showed lower swelling values than banana starch. The results of freeze-thaw stability suggest that amaranth starch can be used in frozen products. Apparent viscosity studies showed that amaranth starch paste has higher viscosity than banana starch, but the former starch presented higher stability during the 30-min test.     

芡实淀粉理化性质的研究

淀粉是芡实中含量最高的组分,其结构和性质对芡实的加工和应用至关重要。研究了芡实淀粉的表面结构,冻融稳定性,溶解度,膨胀度,透明度,直链淀粉和支链淀粉的含量,以及淀粉糊特征曲线等理化性质并与马铃薯和玉米淀粉进行比较。结果表明,与马铃薯和玉米淀粉相比,芡实淀粉的溶解度,膨胀度,透明度以及峰值粘度的值较低,糊化温度的值和直链淀粉的含量较高,冻融稳定性与玉米淀粉相近。     

葛根与几种植物的淀粉特性检测

在原有检测基础上对葛根、马铃薯、玉米、甘薯、糯米、籼米、白莲、高梁米、红腰豆、绿豆、燕麦及小米12 种植物淀粉进行更深入的特性实验,旨在快速检定葛根淀粉及其他淀粉。结果显示：葛根淀粉黏度、透光率、冻融稳定性、膨润力与溶解度等特性和其他植物淀粉有较大的差别,籍此可较快地鉴定葛根淀粉。     

苦荞发芽过程中淀粉的理化特性变化

以发芽苦荞为主要材料,研究苦荞发芽过程中淀粉理化特性（淀粉的溶解度、膨胀度、透明度、老化值、酶活力、冻融特性和碘蓝值）的变化情况,并对淀粉颗粒的显微变化进行分析。结果表明：在实验范围内随着发芽天数的增加,苦荞淀粉颗粒直径由4～5 μm增加到7～8 μm,颗粒形状大多数为卵形和多角形或不规则形,有极少数淀粉颗粒为球形。同时,发芽使荞麦粉中的部分淀粉颗粒水解而呈现多孔状,随着发芽时间增加,多孔淀粉颗粒增多。颗粒除了淀粉的溶解度、透明度和冻融稳定性下降以外,其他各指标均表现增加的趋势。     

低取代度乙酰化绿豆淀粉的性质

以绿豆淀粉为原料,冰醋酸为乙酰化剂,制备低取代度的乙酰化绿豆淀粉。对乙酰化绿豆淀粉的膨润力、溶解度、凝沉性、透明度、黏性、质构特性等进行研究。结果表明：与原淀粉相比,经过乙酰化处理的绿豆淀粉透明度、膨润力、溶解度均比原淀粉有所增加,糊化温度降低,谷值黏度、末值黏度有所升高,而峰值黏度、衰减值则降低,绿豆淀粉乙酰化后凝胶特性也有所改善。     

不同品种绿豆淀粉的功能特性比较研究

以9个品种绿豆淀粉为研究对象,研究了绿豆淀粉的化学组成及糊化特性、溶解度、膨胀度和冻融稳定性等功能特性,并分析了直链淀粉含量与功能特性的相关性。结果表明,不同品种绿豆淀粉直链淀粉含量不同,其分布范围为33.10%~44.08%;不同品种淀粉糊化特性参数间有明显差异;潍绿4号和中绿1号绿豆淀粉峰值粘度显著高于其他品种(p0.05),安绿8号具有最低破损值(p0.05),毛绿豆和安绿092具有较低的回生值。绿豆淀粉的溶解度和膨胀度与温度有关,均随温度的增加而增大。不同品种绿豆淀粉糊经一次冻融后析水率均较高,随冻融循环次数的增加,析水率均逐渐增大。相关性分析表明,直链淀粉含量与淀粉糊的最终粘度和回生值之间存在显著正相关(r=0.674,r=0.725;p0.05),与膨胀度之间具有极显著负相关关系(r=-0.805,p0.01)。     

Properties of Korean Amaranth Starch Compared to Waxy Millet and Waxy Sorghum Starches

Characteristics of waxy type starches isolated from amaranth, waxy millet and waxy sorghum harvested in Korea were evaluated. Shapes of all starch granules were polygonal or slightly round and the surfaces of waxy millet and waxy sorghum starch granules showed visible pores. Amylose contents of the three starches were between 3.2–6.0% and amaranth starch showed the highest water binding capacity (WBC) (130.7%). The swelling power and solubility of amaranth starch studied at 65.0–95.0°C increased about 13.7‐ and 14.0‐fold, respectively, with increase in temperature. Swelling power of waxy sorghum starch was the highest (72.6 at 95°C) among the starches studied, while amaranth starch had a constant swelling power and its rate of solubility increasely only slowly at temperatures higher than 75°C. From RVA data, initial pasting temperatures of amaranth, waxy sorghum and waxy millet starches were 75.7, 73.3 and 75.2°C, respectively. Peak viscosity, breakdown, and setback from trough of amaranth starch were 68.3, 16.7 and 7.5 RVU, respectively, which were the lowest values among the starches investigated. Using DSC, onset temperature of gelatinization of amaranth starch was 1.5–4.0°C higher than those of waxy sorghum and millet starches, corresponding to the RVA result. The enthalpies of gelatinization of the starches studied in our laboratory were in the range of 8.5–12.7 J/g with decreasing order of waxy sorghum > amaranth > waxy millet starch.     

脱脂脱蛋白处理对小麦A、B淀粉理化性质的影响

为阐明脂类和颗粒结合蛋白对小麦A、B淀粉理化和结构性质的影响,以豫麦49-198为试验材料,采用面团法制备小麦淀粉,沉降法分离小麦A、B淀粉,并对其进行脱脂脱蛋白处理,研究了处理前后小麦A、B淀粉组成、颗粒结构、溶解度与膨胀度、糊特性、热特性等性质的差异。结果表明:与未处理的小麦A、B淀粉相比,脱脂脱蛋白处理后小麦A、B淀粉颗粒表面较光滑,分散程度较均匀,偏光十字的位置和形状无显著性差异,清晰度显著增加;溶解度和膨胀度随温度的增长趋势显著增加;起始温度、峰值温度、终值温度、透明度、峰值黏度、衰减值、回生值显著增加;冻融稳定性、峰值时间显著降低;热焓值无显著变化。这为小麦A、B淀粉更好的应用提供理论参考。