根茎类作物淀粉糊的特性

研究糊浓度、温度、回转速度、pH和无机盐等因素对甘薯、木薯和蕉芋淀粉糊黏度的影响,测定甘薯、木薯和蕉芋淀粉糊的透明度、冻融性、凝沉性和抗霉菌能力等性质.结果表明:3种作物中,蕉芋淀粉糊的透明度较高、抗霉菌能力较强.木薯淀粉糊的冻融稳定性较好,甘薯淀粉湖的沉降稳定性较差.甘薯、木薯和蕉芋淀粉糊的黏度均随着浓度的增加而增加;随着糊温度的升高而降低;随着回转速度的增大而减小.在中性和碱性条件下,木薯淀粉糊的黏度较甘薯和蕉芋淀粉糊大.大部分无机盐的存在使淀粉糊的黏度下降,尤其是FeCl3使糊黏度大幅下降;硼砂却使3种淀粉糊的黏度均增加.     

甘薯淀粉基本特性的研究

为了鉴定粮种和鉴别原料掺混的需要，以及探讨甘薯淀粉（简称SPS）在规模化食品开发方向上的需要，研究了SPS的基本特性。结果显示：在放大倍数为400倍时，SPS淀粉粒只能看出多数为光滑的圆球形的单粒，其中掺杂有少数的象是被削掉小部分的半球形单位，在该放大倍数下，粒心和轮纹均见不到；只有当放大倍数增加到640倍以上时，才能看出SPS的轮纹结构，是粒心为不规则放射状具偏心轮纹的单粒（为主），还有少量的由2－3个单粒构成的复粒。SPS的起始糊化温度为75℃，糊化温度范围为75－84℃。SPS的持水性和冻融稳定性较好。     

河南省主要种植小麦品种淀粉特性研究

采用小麦籽粒湿法分离淀粉技术，分离提取河南省种植的36种小麦和4种国外商品小麦的淀粉，计算出淀粉提取率．小麦淀粉提取率与品种有关；分析了这些淀粉样品的水分、脂类、蛋白质和直链淀粉含量，采用快速粘度分析仪(RVA)测定淀粉糊特性，测定了淀粉糊流变学特性，进行了回归分析和聚类分析，以淀粉的流变学特性为基础，进行了分类对比。发现安农98005与澳洲商品软麦具有相近的淀粉特性。     

甘薯淀粉磷酸酯糊化特性研究

以甘薯淀粉为原料,与三偏磷酸钠反应,制得甘薯淀粉磷酸酯;并采用偏光显微镜、分光光度计、旋转粘度计等现代分析仪器,对所生成不同取代度的淀粉磷酸酯糊化特性进行了较为详细的研究。结果表明:甘薯淀粉磷酸酯糊化温度升高,其冷热粘度稳定性、冻融稳定性、耐盐能力较原淀粉有所提高,但透明度、凝沉性与原淀粉相比无明显优势;取代度的变化对这些性能有显著的影响。      

7种特色根茎类淀粉的流变与凝胶特性研究

为拓宽中国南方特色根茎类淀粉的应用途径,选取了木薯淀粉为对照,对淮山淀粉和香芋淀粉等根茎类淀粉的糊化、流变和凝胶特性进行了比较研究。结果表明,不同作物间淀粉的流变与凝胶特性差异显著,而不同作物品种间差异相对较小。各淀粉均在69.77～84.37℃时开始糊化,淮山淀粉和香芋淀粉的糊化温度、峰值时间均大于木薯淀粉。木薯淀粉的崩解值高于淮山淀粉和香芋淀粉。7种根茎类淀粉的弹性模量和黏性模量均随频率增加而增加,且损耗角正切值(tanδ)1,表现出典型的弱凝胶动态流变学图谱。香芋淀粉和木薯淀粉的凝胶强度、硬度、胶黏性相近,且显著低于淮山淀粉。木薯淀粉凝胶的弹性、内聚性均大于淮山淀粉和香芋淀粉。     

甘薯抗性淀粉理化特性研究

选择3个不同类型甘薯品种,以提取获得的抗性淀粉为研究对象,通过X-射线衍射分析仪、差示扫描量热分析仪(DSC)、快速黏度测定仪(RVA)、紫外-可见吸收光谱仪、近红外光谱分析仪(NIRS)和扫描电镜等仪器分别对甘薯原淀粉和其对应抗性淀粉晶体结构类型、熔融温度、淀粉糊化特性、平均聚合度和淀粉分子结构等理化特性深入研究与分析。结果表明,不同甘薯品种间抗性淀粉熔融温度具一定差异,抗性淀粉与其原淀粉间糊化特性、晶体结构等特性呈明显差异。     

常用淀粉对甘薯粉糊化特性的影响

利用Brabender粘度仪考察了几种常用淀粉对甘薯粉糊化特性的影响，认为马铃薯、甘薯淀粉使甘薯粉糊化温度降低，玉米、木薯淀粉则使其升高；甘薯、玉米淀粉使甘薯粉糊化时间延长。添加各种淀粉均可使甘薯粉的峰谷粘度提高；马铃薯、玉米淀粉还可大幅度提高其峰值粘度。但马铃薯淀粉粘度破损值大，玉米淀粉破损值小、峰谷粘度高。     

甘薯营养成分及淀粉理化特性研究

系统分析甘薯(YS86)的基本营养成分、多糖等营养特性,以及淀粉的膨胀性、颗粒分布、晶体结构、衍射分布、吸水特性等基本理化特性。结果表明:该品种具有高淀粉、高纤维、高脂肪、低蛋白及低可溶性糖等特性;淀粉和全粉膨胀势分别为15.9g/g和8.9g/g;直链淀粉含量约26.7%,平均聚合度约94.3;粒径集中分布于6.21~20.56μm,平均粒径14.88μm;其晶体结构类型为Ca型,相对结晶度为41.0%;吸水特性类似豆类淀粉,在0.44nm处特征吸收强度较弱且最大吸水量约288.4mg/g。     

银杏淀粉特性的研究

以银杏种子为原料,提取并纯化银杏淀粉,对银杏淀粉的淀粉颗粒形态,糊化热等特性进行了研究。结果表明：银杏淀粉颗粒的大小为３．５－４５．９μｍ,平均粒径为１５．５μｍ,呈单粒球形,椭球形或多面体形,无明显的层状结构,具典型的偏光十字;ＤＳＣ测定银杏淀粉的糊化温度Ｔ０,ＴＰ,ＴＣ分别为７１．５℃,７４．７℃和８０．６℃糊化热为４．９Ｊ／ｇ：天然淀粉粒中存在的脂类物质会增加糊化温度和糊化热：银杏淀粉糊的粘     

马铃薯淀粉糊化及凝胶特性研究

采用快速黏度分析仪(rapid viscosity analyzier,RVA)测定淀粉浓度、pH、蔗糖、柠檬酸、卡拉胶等对马铃薯淀粉糊化特性和凝胶特性的影响.结果表明:随着淀粉浓度的增加,马铃薯淀粉糊的热稳定性和凝沉性变差,凝胶性增强,容易回生;在pH 7时马铃薯淀粉的热稳定性、凝沉性和凝胶性较差,马铃薯淀粉不易回生;添加蔗糖、卡拉胶、明矾、食盐或苯甲酸钠,马铃薯淀粉的热稳定性、凝沉性、凝胶性增强;添加柠檬酸后马铃薯淀粉的热稳定性和凝沉性增强,凝胶性减弱.     

莲藕淀粉的糊化特性研究

以莲藕淀粉为原料,采用X- 射线衍射仪、动态流变仪对莲藕淀粉糊化特性进行系统研究并探讨了莲藕淀粉的糊化机理。通过测定莲藕淀粉糊的润胀特性、碘蓝值和酶解力的变化及晶体崩解变化综合分析了淀粉的糊化过程。莲藕淀粉糊化的本质是淀粉颗粒的润胀、晶体的崩解和直链淀粉的释放。莲藕淀粉在过量水分下糊化形成以直链淀粉溶液为连续相和以支链淀粉颗粒或团块为分散相的多相体系。     

马铃薯凝胶淀粉的理化特性研究

通过与玉米淀粉和马铃薯淀粉相比较,系统研究了马铃薯凝胶淀粉的理化特性,包括:粘度的测定;热糊与冷糊的稳定性;不同pH值及电解质(NaCl)和非电解质(蔗糖)存在下的粘度曲线;凝胶强度;冻融稳定性. 结果表明:马铃薯凝胶淀粉比天然淀粉具有优良的热糊与冷糊的稳定性,电解质(NaCl)和非电解质(蔗糖)的存在,对马铃薯凝胶淀粉的热糊与冷糊的稳定性基本上无影响,凝胶强度高,冻融稳定性好,尤其是耐酸性能强,可作为凝胶剂而广泛应用于各种食品加工体系。     

Prediction of sweetpotato starch physiochemical quality and pasting properties using near-infrared reflectance spectroscopy

A rapid predictive method based on near-infrared reflectance (NIR) spectroscopy (NIRS) was developed to measure sweetpotato starch physiochemical quality and pasting properties. The starch samples were scanned by NIRS and analyzed for quality properties by reference methods, respectively. Results of statistical modeling indicated that NIRS was reasonably accurate in predicting amylose content (AC), amylose percent (AP), total starch content (TSC), protein content (PRC), phosphorus content (PHC), solubility (SOL), swelling power (SP), average granule diameter (AGD), big granule percent (BGP), small granule percent (SGP), crystallinity (CRY), peak viscosity (PKV), hot paste viscosity (HPV), setback (SB), and pasting temperature (P_temp) with high coefficients of determination (RSQ = 0.85–0.92) and relatively low standard errors of prediction. The results showed that NIR analysis was sufficiently accurate and effective for rapid evaluation of starch physicochemical properties in sweetpotato. The NIR-based protocol developed in this study can be used for screening large number of starch samples in food enterprises and sweetpotato breeding programs.     

Effect of Processing on Slowly Digestible Starch and Resistant Starch in Potato

The effect of a number of laboratory‐scale pretreatments on the proportions of rapidly digested (RDS), slowly digested (SDS) and resistant starch (RS) in raw and cooked potato has been examined using an in vitro digestion procedure. Potatoes of the variety Frisia were prepared in three states: raw, cooked, and cooked followed by a cold treatment (4°C, two days). Each preparation was then subjected in triplicate to freeze‐drying, coarsely mincing, pasting, freezing, dry‐milling after freeze‐drying, in 22 different combinations, before digesting. In raw potato, very little RDS and SDS (<5% total starch (TS)) were present, and the mechanical treatments of the potato did not affect the amounts of RDS and SDS. Cooking resulted in an almost complete conversion to RDS (>95% TS) in freshly‐cooked potato, but after post‐cooking cold treatment much of the RDS transformed to SDS, which reached a maximum of about 45% TS. SDS formation was independent of the degree of tissue disruption after cooking, and was generally associated with formation of RS, however, freezing after cooking allowed SDS formation without prolonged cold treatment and with very little associated RS (SDS 35% and RS 4% of TS). Freeze‐drying caused an increase in RS in most treatments of the cooked potatoes. The observed effects provided guidance for sample handling in potato research, but also suggested several approaches to the enrichment of SDS and/or RS, with a concurrent reduction in RDS, that could be used to improve the nutritional profile of potato products by decreasing RDS (lowered glycaemic impact), and increasing SDS (more sustained energy availability) and RS (prebiotic benefits).     

莲藕淀粉的晶体特性研究

提取莲藕淀粉,对天然淀粉及糊化、存放过程中不同状态下的莲藕淀粉的结晶特性进行了测定,结果表明:天然莲藕淀粉的晶体结构为B型,直链淀粉为V型,支链淀粉无晶体结构;糊化过程中淀粉晶体崩解,随着糊化时间的延长,出现微小结晶;存放过程中淀粉糊和淀粉胶均比较稳定,结晶度仅有微小回升。     

3种改良剂种类对小麦复配粉粉质特性及面片品质影响的比较分析

为改善市售小麦粉（蛋白质11%）制作汤饭面片的面团特性和品质,在小麦粉中添加不同磷酸盐、食用胶类和淀粉,测定复配粉的糊化特性、面团特性以及面片复水后的品质比较。结果表明,磷酸盐能增加面粉峰值粘度、最低粘度、最终粘度、衰减值和回生值,对峰值时间、糊化温度影响不显著（p>0.05）。焦磷酸钠和三聚磷酸盐显著增加了面粉峰值粘度（p<0.05）;聚丙烯酸钠显著降低了面粉回生值和衰减值（p<0.05）,分别为767 cP、593 cP;马铃薯变性淀粉、木薯变性淀粉显著降低了面粉的回生值（p<0.05）。磷酸盐、食用胶对面团粉质特性有显著提高,淀粉降低了面团的粉质特性。六偏磷酸钠、三聚磷酸盐和焦磷酸钠弱化度最低,都为4 BU;聚丙烯酸钠、黄原胶弱化度最小分别为1 BU、4 BU。3种改良剂均能改善面片的剪切特性,除碳酸氢钠其他试验组能有效改善面片复水性和感官。三聚磷酸盐、黄原胶和马铃薯变性淀粉在试验组中对面片的硬度和延展性更好,复水性、品质和适口性更佳。综合评价：添加三聚磷酸盐、黄原胶和马铃薯变性淀粉能够较好的改善面团的特性和面片的品质,并能制作出适合加工新疆汤饭的方便面片。     

三种糖醇对高粱淀粉糊化特性和凝胶结构的影响

本文通过快速黏度分析仪(RVA)、物性测试仪(TPA)、差示扫描热量仪(DSC)、扫描电子显微镜(SEM),研究不同浓度的赤藓糖醇、木糖醇、麦芽糖醇(淀粉与糖醇比例为1:1、1:2、1:5,m/m),对高粱淀粉性质和高粱淀粉凝胶结构的影响。与原高粱淀粉相比,随着三种糖醇添加量的增加,相同温度下高粱淀粉的溶胀度下降,尤其是在75℃、85℃和95℃。RVA结果表明,随着糖醇添加量增加,高粱淀粉的峰值黏度和衰减值下降,然而其糊化温度增加。糖醇使高粱淀粉凝胶的硬度升高,而且随着糖醇添加量增加而增加。DSC结果表明,添加三种糖醇后,高粱淀粉的起始糊化温度,峰值糊化温度,终止糊化温度,焓变均增加,而且随着糖醇添加量增加而升高。从SEM可知,添加糖醇后的高粱淀粉凝胶的微观结构变得更紧密。     

饲料含水率对淀粉糊化及蛋白变性温度的影响

在过量水的条件下,用DSC测定了小麦淀粉、小麦面粉、大豆粕、鱼粉,以及用这些组分配合而成的对虾饲料等试样加热时的吸热曲线,并以此辩认了这些原料中所含淀粉及蛋白质的吸热峰值。在不同的水分含量条件下,测定了这些峰值的变化,其结果被引用于解释常用制粒条件(水分17%,温度93℃)下所得颗粒饲料的糊化度仅为35%左右的原因。     

Pasting Properties of Potato Starch and Waxy Maize Starch Mixtures

The pasting viscosity, morphological properties, and swelling properties of potato starch and waxy maize starch mixtures at different ratios were investigated. Pasting analysis of the starch mixtures (7% solids in water, w/w) using a Rapid Visco Analyser showed linear changes in peak viscosity and pasting temperature according to the mixing ratios of both starches, but not in breakdown and setback. The pasting profile revealed that the starches rendered mutual effects during pasting, more significantly when the amounts of potato and waxy maize starches were similar. The volume fraction of swollen granules and the presence of amylose appeared to be important parameters in the mutual effects of both starched during pasting. Under a light microscope, the swelling of potato starch granules was delayed by the presence of waxy maize starch. Overall results indicate that new pasting properties can be generated by mixing starches of different botanical sources.     

橡子淀粉性质的研究

近年来国内开始发展用较先进的机械分离设备和方法 ,以野生橡子为原料加工的淀粉 ,深受外商青睐。本文较系统地研究了橡子淀粉的颗粒、糊等方面的性质 ,结果表明 ,其颗粒粒径较小 ,平均值为 9 2 μm ,结晶结构属C型 ,直链淀粉含量 2 0 6% ,糊化温度为 5 9 5～68 0℃。橡子淀粉糊凝沉性稍弱于玉米淀粉 ,冷、热糊粘度稳定性很好 ,其他糊性质与玉米淀粉相似