不同品种小米淀粉品质特性研究

选取山东农科院提供4种小米(济12、济13、保18、复1)及山东省部分地区种植2种小米(市1、市2)作为研究对象,采用1%SDS法提取小米淀粉,对不同品种小米淀粉直链淀粉含量、可溶直链淀粉含量、凝沉性、膨润性、溶解度等进行研究,并对淀粉理化指标进行相关性分析。结果显示,不同品种小米直链淀粉含量为2.27%~31.98%,其中以市1品种含量最高;复1和市2膨润力和溶解度最大;凝沉性排列次序为:高直链小米淀粉(市1)>中直链小米淀粉(济12、济13、保18)>低直链小米淀粉(复1、市2);淀粉理化指标间进行相关性分析结论为:溶解度、膨润力、凝沉体积皆与直链淀粉含量呈显著负相关。

Study on starch properties of different varieties millet

Millet starches of six millet varieties(J12,J13,B18,F1,C1,and C2)were extracted by 1% SDS.The physicochemical properties of different millet starches,such as amylose content,soluble amylose content,retrogradation,swelling power and solubility were studied and correlatly analyzed.The results showed that different millet starches had the amylose content ranging from 2.27% to 31.99%,and C1 millet had the highest content.F1 and C2 millet had higher swelling power and solubility.J12,J13 and B18 had lower retrogradation capacity.The correlation analysis of physiochemical index of six millet starches revealed that the amylose content had a significant negative correlation with retrogradation volume,swelling power and solubility.