| 次粉及面粉淀粉的制备、分级与组成分析 |
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| 引用本文： | 郑学玲,李利民,张杰,韩燕飞.次粉及面粉淀粉的制备、分级与组成分析[J].河南工业大学学报(自然科学版),2008,29(6). |
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| 作者姓名： | 郑学玲 李利民 张杰 韩燕飞 |
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| 作者单位： | 河南工业大学,粮油食品学院,河南,郑州,450052 |
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| 基金项目： | 河南省重点科技攻关项目
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| 摘 要： | 对高筋粉和中筋粉及其对应的次粉进行淀粉、A淀粉、B淀粉、直链淀粉和支链淀粉的分离提取,并对提取得到的各淀粉及分级组分进行得率、纯度和基本组分的检测比较,发现次粉打麸粉中淀粉、A淀粉、直链淀粉和支链淀粉的得率,低于相应的面粉中各组分的得率;次粉淀粉的灰分、粗脂肪、粗蛋白含量和淀粉的破损程度(B淀粉除外)均要高于相应的面粉淀粉各组分;次粉总淀粉、B淀粉、直链淀粉和支链淀粉的纯度低于面粉各组分的纯度.
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| 关 键 词： | 面粉 次粉 A淀粉 B淀粉 直链淀粉 支链淀粉 |
THE PREPARATION, PURIFICATION AND COMPOSITION ANALYSIS OF WHEAT SHORTS AND FLOUR STARCHES |
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| ZHENG Xue-ling,LI Li-min,ZHANG Jie,HAN Yan-fei.THE PREPARATION, PURIFICATION AND COMPOSITION ANALYSIS OF WHEAT SHORTS AND FLOUR STARCHES[J].Journal of Henan University of Technology Natural Science Edition,2008,29(6). |
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| Authors: | ZHENG Xue-ling LI Li-min ZHANG Jie HAN Yan-fei |
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| Abstract: | Starch,A-starch,B-starch,amylose and amylopectin were prepared from two different kinds of wheat flour and wheat shorts.The yield,composition and purification of different starch and their fractionations were determined.The results showed that the yield of starch,A-starch,amylose and amylopectin from wheat shorts were lower than those from wheat flour.The ash,crude fat,crude protein and damaged starch of wheat shorts were higher than those of wheat flour.The purity of starch,B-starch,amylose and amylopectin from wheat shorts were lower than those from wheat flour. |
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| Keywords: | wheat flour wheat shorts A-starch B-starch amylose amylopectin |
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