期刊论文

中文

粮食与油脂

1008-9578

2019

32

10

64-66

10.3969/j.issn.1008-9578.2019.10.016

十三五国家重点研发计划项目(2018YFD0401002)。

本校为第一机构

以籽粒苋为原料,研究籽粒苋淀粉的理化性质,并与籽粒苋全粉进行比较.结果表明籽粒苋全粉颗粒大小不一,形状不规则,表面不光滑,而籽粒苋淀粉颗粒形状规则,表面光滑,排列有序.籽粒苋全粉和淀粉的糊化特性曲线相差不大,糊化度较低,糊化温度范围分别为66.3～80.0℃和65.5～80.0℃.籽粒苋全粉和籽粒苋淀粉均表现为典型的A型晶体结构,但籽粒苋淀粉较籽粒苋全粉结构更加紧密,具有较高的结晶度.

Using grain amaranth as raw material,the physicochemical properties of grain amaranth starch were studied and compared with grain amaranth powder.The results showed that grain amaranth powder had different size,irregular shape and non-smooth surface,while grain amaranth starch granules had regular shape,smooth surface and orderly arrangement.The gelatinization characteristic curves of grain amaranth powder and starch were similar,and the gelatinization degree was low.The gelatinization temperature ranges from 66.3 to 80.0℃and 65.5 to 80.0℃,re...