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当前位置: 首页 > 文章 > 不同直链淀粉含量玉米粉和玉米淀粉的理化特性差异分析 西北农业学报 2017,26 (4) 568-573
Position: Home > Articles > Differential Analysis in Physicochemical Properties between Maize Flour and Starch with Different Amylose/amylopectin Ratios Acta Agriculturae Boreali-occidentalis Sinica 2017,26 (4) 568-573

不同直链淀粉含量玉米粉和玉米淀粉的理化特性差异分析

作  者：
张旭东;郭东伟;钟雨越;刘林三;张仁和;徐淑兔;薛吉全;陈耀锋
单  位：
西北农林科技大学农学院
关键词：
玉米粉;理化特性;高直链淀粉;普通玉米淀粉
摘  要：
以普通玉米粉、普通玉米淀粉、高直链玉米粉和高直链玉米淀粉为材料,比较玉米粉和玉米淀粉在理化特性上的差异。结果表明:在扫描电镜(SEM)下,蛋白质、脂肪等物质附着、包埋或填充在淀粉颗粒的表面和空隙中;热特性(DSC)测试显示,高直链玉米粉和淀粉的T_0(起始温度)、T_p(峰值温度)和T_c(终止温度)高于普通玉米粉和淀粉,高直链玉米粉和淀粉的吸热焓小于普通玉米粉和淀粉,玉米粉的吸热焓大于淀粉;快速粘度分析(RVA)测试显示,普通玉米粉的最低粘度和峰值粘度小于普通玉米淀粉,高直链玉米则相反。普通玉米粉和高直链玉米粉的衰减值、最终粘度、回生值均大于淀粉;玉米粉的溶解度和膨胀势高于玉米淀粉。蛋白质、脂肪等非淀粉成分可以与淀粉颗粒结合,增加玉米粉的吸热焓,提高冷热稳定性、溶解度和膨胀势。
译  名：
Differential Analysis in Physicochemical Properties between Maize Flour and Starch with Different Amylose/amylopectin Ratios
作  者：
ZHANG Xudong;GUO Dongwei;ZHONG Yuyue;LIU Linsan;ZHANG Renhe;XU Shutu;XUE Jiquan;CHEN Yaofeng;College of Agronomy,Northwest A&F University;
关键词：
Maize flour;;Physicochemical properties;;High amylose starch;;Normal starch
摘  要：
This paper aimed to analyze physicochemical properties of maize flour and maize starch,and with normal maize flour and starch,high amylose maize flour and starch as materials.The results of SEM images showed that protein,lipid and other substances existing on surface or embedded in the gap among starch granules.Based on DSC data,the T_0,T_p and T_c of high amylose maize flour and starch were significantly higher than normal maize flour and starch.The enthalpy(ΔH)of high amylose maize flour and starch was lower than normal maize flour and starch,but the enthalpy(ΔH)of maize flour was greater than starch.From RVA results,the through viscosity and peak viscosity of normal maize flour were lower than that of normal starch,while high amylose maize showed an opposite trend.The final viscosity,breakdown viscosity,setback viscosity of maize flour were greater than those of starch.However,the solubility and swelling power of maize flour were higher than starch.Therefore,the non-starch components(protein,lipid,etc)could combine with starch granules resulting in increase of theΔH,cold and hot paste stability,solubility and swelling power of maize flour.

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