| G4淀粉酶抑制小麦淀粉老化研究 |
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| 引用本文： | 姬娜,卜祥辉,孙庆杰. G4淀粉酶抑制小麦淀粉老化研究[J]. 粮食与油脂, 2011, 0(9) |
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| 作者姓名： | 姬娜 卜祥辉 孙庆杰 |
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| 作者单位： | 青岛农业大学食品科学与工程学院,山东青岛,266109 |
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| 摘 要： | 测定G4淀粉酶处理小麦淀粉相关理化性质,如凝沉性、冻融稳定性、糊化特性、质构性、溶胀度和可溶指数等,研究G4酶对小麦淀粉抗老化性。实验结果表明:经G4淀粉酶处理后,小麦淀粉凝沉体积提高57.5%,析水率和粘度均有所降低;随温度升高,两种小麦淀粉溶胀度和可溶指数均呈现上升趋势;但G4酶处理小麦淀粉溶胀度和可溶指数明显高于原小麦淀粉,小麦淀粉凝胶硬度显著降低,G4淀粉酶具有抑制小麦淀粉老化作用。
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| 关 键 词： | 小麦淀粉 G4淀粉酶 抗老化 |
Study of G4 amylase on inhibiting retrogradation of wheat starch |
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| JI Na,BU Xiang-hui,SUN Qing-jie. Study of G4 amylase on inhibiting retrogradation of wheat starch[J]. Cereals & Oils, 2011, 0(9) |
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| Authors: | JI Na BU Xiang-hui SUN Qing-jie |
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| Affiliation: | JI Na,BU Xiang-hui,SUN Qing-jie(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China) |
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| Abstract: | The physicochemical properties of wheat starch treated by G4 amylase were determined in this article,including retrogradation,freeze-thaw stability,pasting properties,textural properties, swelling power,solubility,etc.,aiming to study the inhibiting retrogradation of wheat starch.The results showed that the retrogradation volume of treated wheat starch increased by 57.5%compared to control,while syneresis rate and viscosity decreased;the solubility and swelling power of both control and treated starch incre... |
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| Keywords: | wheat starch G4 amylase inhibiting retrogradation |
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