| 发芽对黑糯玉米淀粉特性的影响 |
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| 引用本文： | 张钟,王丽,田奎. 发芽对黑糯玉米淀粉特性的影响[J]. 中国粮油学报, 2006, 21(5): 54-57 |
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| 作者姓名： | 张钟 王丽 田奎 |
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| 作者单位： | 安徽科技学院,凤阳,233100 |
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| 基金项目： | 安徽省重点项目;安徽科技学院校科研和教改项目 |
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| 摘 要： | 将黑糯玉米进行发芽处理后，采用湿法提取工艺制得淀粉。比较发芽黑糯玉米淀粉与未发芽黑糯玉米淀粉的特性。结果表明：发芽处理后淀粉的颗粒保持原有的偏光十字结构；发芽处理后淀粉的溶解度和膨胀度变小；酸水解过程的前6d，发芽处理淀粉水解率比原淀粉大，之后水解率小于原淀粉；发芽处理淀粉糊的透明度高，抗凝沉性强，冻融稳定性好。淀粉性质的变化说明发芽处理使淀粉内部结构发生变化，特别是无定形区的直链淀粉的结合产生了不同稳定性的新的结晶。
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| 关 键 词： | 发芽 黑糯玉米 淀粉 特性 |
| 收稿时间： | 2005-09-21 |
| 修稿时间： | 2005-09-21 |
Effect of Germination on Properties of Black Waxy Corn Starch |
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| Zhang Zhong,Wang Li,Tian Kui. Effect of Germination on Properties of Black Waxy Corn Starch[J]. Journal of the Chinese Cereals and Oils Association, 2006, 21(5): 54-57 |
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| Authors: | Zhang Zhong Wang Li Tian Kui |
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| Affiliation: | Anhui Science and Technical University , Fengyang 233100 |
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| Abstract: | Corn starch was produced by wet-milling technology from germinated black waxy corn.The property of the germinated corn starch was compared to native black wary corn starch.The results show: The polarized structure of starch granules does not change.Germination treatment decreases the swelling power and solubility of the corn starch.In an acid treatment the hydrolysis rate of the germinated corn starch is higher than that of native starch during the first 6h acid treatment and then becomes comparatively lower.The foregoing data indicates that the interior structure of the germinated corn starch changes, and that the association of amylose chains in the amorphous section results in the formation of new crystallites of different stability during germination. |
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| Keywords: | germination black waxy corn starch property |
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