知识与财富的链接
【目的】研究食品添加剂对糜子淀粉糊化特性的影响,为糜子产业发展提供依据。【方法】以糜子“榆黍1号”为供试材料,用碱提法制备糜子淀粉,测定其基本理化特性和糊化特性,并研究了不同食品添加剂（淀粉乳、蔗糖、NaCl、pH）对糜子淀粉糊化特性的影响。【结果】制备的糜子淀粉的淀粉含量为895.8 g/kg,白度达到98.2%,蛋白质和粗脂肪含量均较低,不易变质;与小米淀粉相比,糜子淀粉的黏度较大,热稳定性好,抗老化能力强,糊化温度较低。随着淀粉乳质量分数的增加,糜子淀粉的峰值黏度增加,热稳定性变差,抗老化能力减弱,糊化温度降低;随着蔗糖和NaCl的加入,糜子淀粉的峰值黏度增加,抗老化能力减弱,糊化温度升高;酸性或碱性条件下,糜子淀粉的峰值黏度增加,热稳定性变差,抗老化能力增强,糊化温度基本不变。【结论】糜子淀粉的糊化特性优于小米淀粉,接近于糯米淀粉,不同食品添加剂对糜子淀粉的糊化特性影响明显。
【Objective】Study on effects of food additive on paste properties of proso millet starch was done to provide reference for the development of proso millet industry.【Method】Starch was extracted from proso millet by alkali extraction method and the gelatinization properties and effects of food additive(starch milk,Sucrose,salt,pH) on paste property of the proso millet starch were studied.【Result】The starch content was 895.8 g/kg and starch writenness was 98.2%,the residual protein and lipid was low,so proso millet starch was not easy to decay.Compared with the millet starch,the peak viscosity of proso millet starch was higher,thermal stability and anti-aging ability better,gelatinization temperature lower.With the increase of starch milk,the proso millet starch’s peak viscosity was also increased,thermal stability and anti-aging ability were weakened,gelatinization temperature became lower.Adding sucrose and salt can increase proso millet starch’s peak viscosity,strengthen thermal stability,increase gelatinizatin temperature.In acidic and alkaline conditions,proso millet starch’s peak viscosity was increased,thermal stability weakened,anti-aging ability strengthened,gelatinization temperature basically unchanged.【Conclusion】The proso millet starch paste property is superior to millet starch,close to glutinous rice starch.Different food additives have significant effect on gelatinization properties of proso millet starch.