【摘要】 以碱法提取的10种小米淀粉为原料,通过与玉米和马铃薯淀粉对比,对其理化性质进行研究,旨在为小米及其淀粉的深加工利用提供参考。结果表明,小米淀粉的直链淀粉含量在19.77%—35.69%之间,品种之间存在显著性差异;溶解度显著低于马铃薯及玉米淀粉,其中九谷11号的溶解度最高;膨胀度在12.43%—18.77%之间,介于马铃薯淀粉和玉米淀粉之间;透明度显著低于马铃薯淀粉,品种之间存在显著性差异;冻融稳定性显著优于玉米淀粉,比马铃薯淀粉差;凝沉性试验表明其稳定性显著优于玉米淀粉。更多还原

【Abstract】 The properties of 10 kinds of millet starch extracted with alkali method were investigated and compared with corn starch and potato starch to find out the more suitable raw materials for the further processing of millet.The results indicated that the amylose content of millet was at the range of 19.77%—35.69%,which existed significant differences.The millet starch’s solubility was significantly lower than potato starch and corn starch.Jiu gu 11 millet starch’s solubility was the highest.The swelling degree was at the range of 12.43%—18.77%,which was better than corn starch and worse than potato starch.The transparency existed significant differences,and it was significantly lower than potato starch.The stability of freeze-thaw was better than corn starch,which was worse than potato starch.The stability of retrogradation was good and significantly better than corn starch.更多还原