| 贵州主产区不同品种荞麦淀粉性能的比较 |
| |
| 引用本文： | 唐健波, 夏忠敏, 谭娇, 卢扬, 章洁琼, 李学琳, 刘辉, 蔡琴, 刘军林, 刘嘉. 贵州主产区不同品种荞麦淀粉性能的比较[J]. 食品工业科技, 2021, 42(5): 33-38,44. DOI: 10.13386/j.issn1002-0306.2020050381 |
| |
| 作者姓名： | 唐健波 夏忠敏 谭娇 卢扬 章洁琼 李学琳 刘辉 蔡琴 刘军林 刘嘉 |
| |
| 作者单位： | 1. 贵州省农科院食品加工研究所, 贵州贵阳 550025;2. 贵州省农业农村厅, 贵州贵阳 550001;3. 遵义师范学院, 贵州遵义 563000;4. 威宁县黔鹤农产品有限责任公司, 贵州毕节 553100;5. 威宁县农业农村局, 贵州毕节 553100 |
| |
| 基金项目： | 贵州省科技计划项目(黔科合成果[2019]4331号);贵州省现代农业产业技术体系(黔财农[2019]15号);贵州省优质特色粮食产业发展专项(黔农财[2019]21号)。 |
| |
| 摘 要： | 选取贵州省主产区威宁县种植的11 种荞麦提取淀粉,测定了不同品种荞麦淀粉的理化性能、流变性能及体外模拟消化.结果表明,不同品种荞麦淀粉在理化、流变及消化性上均呈现出一定的差异性.其中,黔苦8 号、黔苦5号、贵甜荞1 号、贵黑米16 号荞麦淀粉具有较高的透明度;定苦1 号、黔黑荞1 号、黔苦3 号荞麦淀粉呈现较好的冻融稳...
|
| 关 键 词： | 荞麦 淀粉 理化性质 流变学特性 抗消化特性 |
| 收稿时间： | 2020-06-01 |
Comparative Analysis on Starch Properties of Different Buckwheat Cultivars Collected from the Major Buckwheat Planting Area in Guizhou Province |
| |
| TANG Jianbo, XIA Zhongmin, TAN Jiao, LU Yang, ZHANG Jieqiong, LI Xuelin, LIU Hui, CAI Qin, LIU Junlin, LIU Jia. Comparative Analysis on Starch Properties of Different Buckwheat Cultivars Collected from the Major Buckwheat Planting Area in Guizhou Province[J]. Science and Technology of Food Industry, 2021, 42(5): 33-38,44. DOI: 10.13386/j.issn1002-0306.2020050381 |
| |
| Authors: | TANG Jianbo XIA Zhongmin TAN Jiao LU Yang ZHANG Jieqiong LI Xuelin LIU Hui CAI Qin LIU Junlin LIU Jia |
| |
| Affiliation: | 1. Food Processing Institute of Guizhou Academy of Agricultural Sciences, Guiyang 550025, China;2. Guizhou Department of Agriculture and Rural Areas, Guiyang 550001, China;3. Zunyi Normal College, Zunyi 563000, China;4. Weining County Qian-he Agricultural Products Co., Ltd., Bijie 553100, China;5. Weining Bureau of Agriculture and Rural Affairs, Bijie 553100, China |
| |
| Abstract: | Currently,physiochemical,rheological,and in-vitro simulated digestive properties of starches extracted from the 11 buckwheat cultivars grown in Wei-ning county,Guizhou province,were investigated.The results showed that starches from different buckwheat cultivate possessed varied physicochemical,rheological and in-vitro simulated digestive properties.Starches extracted from“QK No.8”,“QK No.5”,“GZS No.1”and“GBM No.16”showed higher transparency,and those extracted from“DK No.1”,“QBK No.1”and“QK No.3”presented better freeze-thaw stability.“GZS No.1”,“QK No.5”,and“GBM No.16”had a strong property retrogradation.Microstructure analysis indicated that buckwheat starch granules were irregular polygon with sharp edges and corners.The highest storage modulus and best anti-digestion capability were presented in starch of QK No.3 and QK No.5,respectively.Conclusively,“QK No.5”buckwheat starch possessed better processing and digestion resistant properties,which is more suitable for processing of functional food. |
| |
| Keywords: | buckwheat starch physicochemical properties rheological properties resistant digestion properties |
| 本文献已被 维普 等数据库收录！ |
| 点击此处可从《食品工业科技》浏览原始摘要信息 |
|
点击此处可从《食品工业科技》下载全文 |
|
