6种不同种类直支链淀粉相互混合对其回生的影响
目的 研究6种不同种类直支链淀粉相互混合对其回生的影响。方法 将玉米淀粉、甘薯淀粉、木薯淀粉、马铃薯淀粉、糯米淀粉、小麦淀粉等6种不同种类直支链淀粉分离出来, 然后两两混合, 研究不同直支链混合对其回生率的影响。 结果 马铃薯支链淀粉与甘薯支链淀粉以2:8(m:m)混合回生率最低, 为60.0%, 玉米支链淀粉与木薯支链淀粉以8:2(m:m)混合回生率最低为52.6%, 小麦支链淀粉与糯米支链淀粉以8:2(m:m)混合回生率最低为51.2%, 甘薯支链淀粉与小麦支链淀粉以1:1(m:m)混合回生率最低为53.7%。木薯支链淀粉与小麦直链淀粉以1:1(m:m)混合时所得淀粉回生率最大, 达到了92.0%, 混合淀粉回生后X射线晶型为B型。结论 不同种类直支链淀粉混合对其回生率影响很大, 食品加工中尽量不要混合使用木薯支链淀粉与小麦直链淀粉。
Objective To study the effects of the mixture damylose and amylopectin from 6 different starches on the retrogradation. Methods Different kinds of amylose and amylopectin were separated from corn starch, sweet potato starch, tapioca starch, potato starch, glutinous rice starch and wheat starch, and then these starches were mixed in pairs. The effects of different straight-chain branches on their retrogradation rate were detected. Results Potato amylopectin and sweet potato amylopectin mixed 2:8 (m:m) had lowest regenerative of 60.0%. Corn amylopectin and cassava amylopectin mixed 8:2 (m:m) had lowest regenerative of 52.6%. Wheat amylopectin and glutinous rice amylopectin mixed 8:2 (m:m) had lowest regenerative of 51.2%. Sweet potato amylopectin and wheat amylopectin mixed 1:1 (m:m) had lowest regenerative of 53.7%. Cassava amylopectin and wheat amylose mixed 1:1 had lowest regenerative of 92.0%. After the mixed starch was regenerated, the X-ray crystal form was B type. Conlusion Different kinds of straight amylopectin have a great influence on the retrogradation rate. Try not to mix cassava amylopectin and wheat amylose in food processing.
标题：6种不同种类直支链淀粉相互混合对其回生的影响
英文标题：Effects of the mixture damylose and amylopectin from 6 different starches on the retrogradation
作者：
王丹丽 天津商业大学理学院
姚岚 天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室
连喜军 天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室
郭俊杰 天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室
康海岐 四川省农业科学院作物研究所
中文关键词:直链淀粉,支链淀粉,混合,淀粉回生,回生率,
英文关键词:amylose,amylopectin,mixture,retrogradation,retrogradation rate,
发表日期：2019-07-26
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