【摘要】 通过对黑小米淀粉及其他几种传统小米淀粉的糊化特性测定以及糊化特征参数与直链淀粉含量的相关性分析,结果表明,所测小米直链淀粉的含量从小至大依次为黑小米(22.12%)、沁州黄(25.02%)、晋谷21号(25.27%)、豫谷1号(25.34%)、廉价小米(25.71%)和原平小谷(26.13%),黑小米相对于其他几种小米直链淀粉含量最低。直链淀粉含量与淀粉糊化的稀懈值、最终黏度和峰值黏度均有极显著的负相关关系,相关系数分别为-0.891%,-0.874%和-0.838%。黑小米淀粉与其他品种小米淀粉相比糊化黏度较大,热黏度稳定性低,抗老化能力差。更多还原

【Abstract】 The study was mainly about comparing gelatinization characteristics of black millet with traditional millet. The results showed that amylose content from the big to the small was Yuanping Xiaogu(26.13%),low-cost millet(25.71%),Yugu No.1(25.34%),Jingu No.21(25.27%),Qinzhouhuang(25.02%) and black millet(22.12%). The amylose content of black millet was the lowest. Amylose content was significantly negatively correlated with breakdown value,final viscosity and peak viscosity,and correlation coefficient was-0.891%,-0.874% and-0.838%,respectively. Compared with other millet starch,black millet starch showed bigger gelatinization viscosity,lower thermal viscosity stability and poorer anti-ageing ability.更多还原