不同糯性谷物淀粉性质的比较研究
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摘要
本研究选取圆糯米、血糯米、糯小麦、糯玉米、糯小米(糜子)、糯高梁和糯薏米为原料提取淀粉,比较研究了7种糯性谷物淀粉的性质,为其应用提供一定的参考。结果表明:透光率以糯玉米和糯高粱淀粉最大,为20%左右;糯薏米和糯小麦淀粉较易凝沉;50℃下圆糯米、血糯米和糯玉米淀粉的膨胀势较大;圆糯米淀粉的冻融稳定性最差,而糯小麦、糯玉米、糯小米(糜子)和糯高粱淀粉的较好;糊化温度以糯小米(糜子)淀粉最大,为67.8℃,而圆糯米、血糯米和糯玉米淀粉的糊化温度最小,均为60℃;7种糯性谷物淀粉的峰值粘度、保持粘度和最终粘度以糯小麦、糯高粱和糯薏米淀粉的最大,糯玉米淀粉的最小;由回升值/峰值粘度的大小可知,糯玉米淀粉最不易老化,糯薏米淀粉最易老化;糯高粱、糯小麦和糯薏米淀粉的抗剪切作用较弱,而血糯米和糯玉米淀粉在剪切过后有变稠的趋势。
In this study,starches were extracted from different raw materials(round waxy rice,blood waxy rice,waxy wheat,waxy corn,waxy proso millet,waxy sorghum and waxy coix seed) for comparative studies to provide a reference for their applications.The results showed that the light transmittance of waxy corn starch and waxy sorghum starch was the greatest(about 20%).Waxy coix seed starch and waxy wheat starch tended to aggregate and precipitate.At 50 ℃,the swelling power of round waxy rice starch,blood waxy rice starch and waxy corn starch was greater.The round waxy rice starch had the worst freeze-thaw stability,while the waxy wheat starch,waxy cornstarch,waxy proso millet starch and waxy sorghum starch had better freeze-thaw stability.The gelatinization temperature of the waxy proso millet starch was the highest(67.8 ℃),with the round waxy rice starch,blood waxy rice starch and waxy corn starch having the lowest(60 ℃).Among the 7 waxy grain starches,the peak viscosity,hold viscosity and final viscosity were the highest for the waxy wheat starch,waxy sorghum starch and waxy coix seed starch but the lowest for the waxy corn starch.Based on the value of setback viscosity/peak viscosity,the waxy corn starch was the least susceptible to aging,whilst the waxy coix seed starch was the most susceptible to aging.The anti-shear capacity of waxy sorghum starch,waxy wheat starch and waxy coix seed starch was relatively weak,and the starch of blood waxy rice and waxy corn starch exhibited shear-thickening behaviors.
In this study,starches were extracted from different raw materials(round waxy rice,blood waxy rice,waxy wheat,waxy corn,waxy proso millet,waxy sorghum and waxy coix seed) for comparative studies to provide a reference for their applications.The results showed that the light transmittance of waxy corn starch and waxy sorghum starch was the greatest(about 20%).Waxy coix seed starch and waxy wheat starch tended to aggregate and precipitate.At 50 ℃,the swelling power of round waxy rice starch,blood waxy rice starch and waxy corn starch was greater.The round waxy rice starch had the worst freeze-thaw stability,while the waxy wheat starch,waxy cornstarch,waxy proso millet starch and waxy sorghum starch had better freeze-thaw stability.The gelatinization temperature of the waxy proso millet starch was the highest(67.8 ℃),with the round waxy rice starch,blood waxy rice starch and waxy corn starch having the lowest(60 ℃).Among the 7 waxy grain starches,the peak viscosity,hold viscosity and final viscosity were the highest for the waxy wheat starch,waxy sorghum starch and waxy coix seed starch but the lowest for the waxy corn starch.Based on the value of setback viscosity/peak viscosity,the waxy corn starch was the least susceptible to aging,whilst the waxy coix seed starch was the most susceptible to aging.The anti-shear capacity of waxy sorghum starch,waxy wheat starch and waxy coix seed starch was relatively weak,and the starch of blood waxy rice and waxy corn starch exhibited shear-thickening behaviors.
引文
[1]陈新民.糯小麦(Waxy Wheat)研究进展[J].麦类作物学报,2000,20(3):82-85CHEN Xin-min.The research progress on waxy wheat[J].Journal of Triticeae Crops,2000,20(3):82-85
[2]欧巧明,倪建福,叶春雷.糯性小麦及Wx基因研究进展[J].河南农业科学,2006,35(1):23-28OU Qiao-ming,NI Jian-fu,YE Chun-lei.Research progress in waxy wheat and Wx genes[J].Journal of Henan Agricultural Sciences,2006,35(1):23-28
[3]潘伟明.糯玉米生产现状及其产品开发进展[J].广东农业科学,2010,37(6):155-157PAN Wei-ming.Planting of waxy corn and its products’developing progress[J].Guangdong Agricultural Sciences,2010,37(6):155-157
[4]张焕新,张伟,徐春仲.糯小麦粉添加量对配粉流变学特性及馒头品质的影响[J].食品科学,2014,35(3):80-84ZHANG Huan-xin,ZHANG Wei,XU Chun-zhong.Effect of waxy wheat flour on rheological properties of flour blending and steamed bread quality[J].Food Science,2014,35(3):80-84
[5]周原,丁文平.糯米淀粉质低脂冰淇淋的品质研究[J].食品科技,2011,36(2):79-82ZHOU Yuan,DING Wen-ping.Effect of fat replacers from glutinous rice starch on the quality of low ice cream[J].Food Science and Technology,2011,36(2):79-82
[6]袁蕊,敖宗华,丁海发.不同品种高粱糊化特性研究[J].粮食与油脂,2011,8:26-27YUAN Rui,AO Zong-hu,DING Hai-long.Study on gelatinization characteristics of various sorghum sources[J].Cereals&Oils,2011,8:26-27
[7]YANG Q,QI L,LUO Z,et al.Effect of microwave irradiation on internal molecular structure and physical properties of waxy maize starch[J].Food Hydrocolloids,2017,69:473-482
[8]LI W,GAO J,WU G,et al.Physicochemical and structural properties of A-and B-starch isolated from normal and waxy wheat:Effects of lipids removal[J].Food Hydrocolloids,2016,60:364-373
[9]晁桂梅,周瑜,高金锋,等.粳性和糯性糜子淀粉的理化性质[J].中国粮油学报,2016,31(11):13-19CHAO Gui-mei,ZHOU Yu,GAO Jin-fing,et al.Physicochemical properties of starch from non-wary proso millet and waxy proso millet[J].Journal of the Chinese Cereals and Oils Association,2016,31(11):13-19
[10]YOO S H,JANE J L.Structural and physical characteristics of waxy and other wheat starches[J].Carbohydrate Polymers,2002,49(3):297-305
[11]YANG Q,ZHANG P,QU Y,et al.Comparison of physicochemical properties and cooking edibility of waxy and non-waxy proso millet(Panicum miliaceum L.)[J].Food Chemistry,2018,257(15):271-278
[12]田晓红,谭斌,谭洪卓,等.20种高粱淀粉特性[J].食品科学,2010,31(15):13-20TIAN Xiao-hong,TAN Bin,TAN Hong-zhuo,et al.Properties of sorghum starches from twenty varieties in China[J].Food Science,2010,31(15):13-20
[13]WANG S,LI P,YU J,et al.Multi-scale structures and functional properties of starches from Indica hybrid,japonica and waxy rice[J].International Journal of Biological Macromolecules,2017,102(7):136-143
[14]WANG S,WANG J,CAI W,et al.Molecular order and functional properties of starches from three waxy wheat varieties grown in China[J].Food Chemistry,2015,181(15):43-50
[15]叶佳琪,吴正奇,李露,等.糯性淀粉凝胶冻融特性及品质改良的研究进展[J].食品科技,2018,43(1):252-257YE Jia-qi,WU Zheng-qi,LI Lu,et al.Research progress on freeze-thawing characteristic and improved methods of waxy starch gel[J].Food Science and Technology,2018,43(1):252-257
[16]ZHANG Z,ZHAO S,XIONG S.Morphology and physicochemical properties of mechanically activated rice starch[J].Carbohydrate Polymers,2010,79(2):341-348
[17]GB/T15683-1995,大米直链淀粉含量测定法[S]GB/T15683-1995,Determination of Amylose Content in Rice[S]
[18]Craig S A S,Maningat C C,Seib P,et al.Starch paste clarity[J].Cereal Chemistry,1989,66(3):173-182
[19]吴雪辉,张加明.板栗淀粉糊特性的研究[J].食品与发酵工业,2001,28(6):46-48WU Xue-hui,ZHANG Jia-ming.Pastes properties of chestnut starch[J].Food and Fermentation Industries,2001,28(6):46-48
[20]张正茂,王志华,颜永斌,等.马铃薯淀粉和豌豆淀粉复配体系的流变与凝胶特性研究[J].食品工业科技,2016,37(6):170-173ZHANG Zheng-mao,WANG Zhi-hua,YAN Yong-bin,et al.Rheological and gel properties of potato starch and pea starch blends[J].Science and Technology of Food Industry,2016,37(6):170-173
[21]张正茂,王志华,颜永斌.壳聚糖-辛烯基琥珀酸淀粉酯共混体系的流变特性研究[J].中国食品添加剂,2016,3:59-65ZHANG Zheng-mao,WANG Zhi-hua,YAN Yong-bin.Rheological properties of chitosan and octenyl succinic anhydride starch ester blend[J].China Food Additives,2016,3:59-65
[22]周睿,曹龙奎,鹿保鑫.黄米淀粉的制备及流变学特性的研究[J].食品科技,2011,2:93-98ZHOU Rui,CAO Long-kui,LU Bao-xing.Rheological property and preparation of proso millet starch[J].Food Science and Technology,2011,2:93-98
[23]周显青,邓峰,陈志芳,等.糯米淀粉的老化及其调控技术研究进展[J].河南工业大学学报(自然科学版),2014,35(2):98-104ZHOU Xian-qing,DENG Feng,CHEN Zhi-Fang,et al.Research progress on retrogradation of glutinous rice starch and control technique[J].Journal of Henan University of Technology(Natural Science Edition),2014,35(2):98-104
[24]张晓,高德荣,吕国锋,等.糯小麦与其它作物淀粉特性的比较研究[J].中国农业科学,2013,46(11):2183-2190ZHANG Xiao,GAO De-rong,LYU Guo-feng,et al.Comparison of the starches properties of waxy wheat and other crops[J].Scientia Agricultura Sinica,2013,46(11):2183-2190
[25]王颖,杨秋歌,晁桂梅,等.糜子淀粉与糯米淀粉理化性质的比较[J].西北农林科技大学学报(自然科学版),2012,40(12):157-163WANG Ying,YANG Qiu-ge,CHAO Gui-mei,et al.Comparison of physicochemical properties of starches from proso millet and glutinous rice[J].Journal of Northwest A&FUniversity(Nat.Sci.Ed.),2012,40(12):157-163
[26]王颖,晁桂梅,杨秋歌,等.粳性糜子淀粉与小米淀粉理化性质的比较[J].福建农林大学学报(自然科学版),2014,43(5):523-529WANG Ying,CHAO Gui-mei,YANG Qiu-ge,et al.Comparison of physicochemical properties of starches from japonica proso millet and millet[J].Journal of Fujian Agriculture and Forestry University(Natural Science Edition),2014,43(5):523-529
[27]杜双奎,于修烛,马静,等.薏米淀粉特性研究[J].中国粮油学报,2008,23(1):61-65DU Shuang-kui,YU Xiu-zhu,MA Jing,et al.Properties of job's-tears starch[J].Journal of the Chinese Cereals and Oils Association,2008,23(1):61-65
[28]张正茂,王志华,颜永斌.不同来源淀粉的糊化特性研究[J].食品工业,2016,37(6):141-145ZHANG Zheng-mao,WANG Zhi-hua,YAN Yong-bin.Pasting properties of starch from different sources[J].The Food Industry,2016,37(6):141-145
[29]李纯,周文倩,胡瑞,等.葛根全粉浆的流变特性[J].食品科学,2013,34(23):165-169LI Chun,ZHOU Wen-qian,HU Rui,et al.Rheological characteristics of Kudzu(Pueraria lobata)root syrup[J].Food Science,2013,34(23):165-169
[30]刘蒙,曲智雅,李小定,等.紫薯淀粉理化性质的研究[J].中国粮油学报,2013,28(5):24-30LIU Meng,QU Zhi-ya,LI Xiao-ding,et al.Study on the physicochemical properties of purple sweet potato starch[J].Journal of the Chinese Cereals and Oils Association,2013,28(5):24-30
[2]欧巧明,倪建福,叶春雷.糯性小麦及Wx基因研究进展[J].河南农业科学,2006,35(1):23-28OU Qiao-ming,NI Jian-fu,YE Chun-lei.Research progress in waxy wheat and Wx genes[J].Journal of Henan Agricultural Sciences,2006,35(1):23-28
[3]潘伟明.糯玉米生产现状及其产品开发进展[J].广东农业科学,2010,37(6):155-157PAN Wei-ming.Planting of waxy corn and its products’developing progress[J].Guangdong Agricultural Sciences,2010,37(6):155-157
[4]张焕新,张伟,徐春仲.糯小麦粉添加量对配粉流变学特性及馒头品质的影响[J].食品科学,2014,35(3):80-84ZHANG Huan-xin,ZHANG Wei,XU Chun-zhong.Effect of waxy wheat flour on rheological properties of flour blending and steamed bread quality[J].Food Science,2014,35(3):80-84
[5]周原,丁文平.糯米淀粉质低脂冰淇淋的品质研究[J].食品科技,2011,36(2):79-82ZHOU Yuan,DING Wen-ping.Effect of fat replacers from glutinous rice starch on the quality of low ice cream[J].Food Science and Technology,2011,36(2):79-82
[6]袁蕊,敖宗华,丁海发.不同品种高粱糊化特性研究[J].粮食与油脂,2011,8:26-27YUAN Rui,AO Zong-hu,DING Hai-long.Study on gelatinization characteristics of various sorghum sources[J].Cereals&Oils,2011,8:26-27
[7]YANG Q,QI L,LUO Z,et al.Effect of microwave irradiation on internal molecular structure and physical properties of waxy maize starch[J].Food Hydrocolloids,2017,69:473-482
[8]LI W,GAO J,WU G,et al.Physicochemical and structural properties of A-and B-starch isolated from normal and waxy wheat:Effects of lipids removal[J].Food Hydrocolloids,2016,60:364-373
[9]晁桂梅,周瑜,高金锋,等.粳性和糯性糜子淀粉的理化性质[J].中国粮油学报,2016,31(11):13-19CHAO Gui-mei,ZHOU Yu,GAO Jin-fing,et al.Physicochemical properties of starch from non-wary proso millet and waxy proso millet[J].Journal of the Chinese Cereals and Oils Association,2016,31(11):13-19
[10]YOO S H,JANE J L.Structural and physical characteristics of waxy and other wheat starches[J].Carbohydrate Polymers,2002,49(3):297-305
[11]YANG Q,ZHANG P,QU Y,et al.Comparison of physicochemical properties and cooking edibility of waxy and non-waxy proso millet(Panicum miliaceum L.)[J].Food Chemistry,2018,257(15):271-278
[12]田晓红,谭斌,谭洪卓,等.20种高粱淀粉特性[J].食品科学,2010,31(15):13-20TIAN Xiao-hong,TAN Bin,TAN Hong-zhuo,et al.Properties of sorghum starches from twenty varieties in China[J].Food Science,2010,31(15):13-20
[13]WANG S,LI P,YU J,et al.Multi-scale structures and functional properties of starches from Indica hybrid,japonica and waxy rice[J].International Journal of Biological Macromolecules,2017,102(7):136-143
[14]WANG S,WANG J,CAI W,et al.Molecular order and functional properties of starches from three waxy wheat varieties grown in China[J].Food Chemistry,2015,181(15):43-50
[15]叶佳琪,吴正奇,李露,等.糯性淀粉凝胶冻融特性及品质改良的研究进展[J].食品科技,2018,43(1):252-257YE Jia-qi,WU Zheng-qi,LI Lu,et al.Research progress on freeze-thawing characteristic and improved methods of waxy starch gel[J].Food Science and Technology,2018,43(1):252-257
[16]ZHANG Z,ZHAO S,XIONG S.Morphology and physicochemical properties of mechanically activated rice starch[J].Carbohydrate Polymers,2010,79(2):341-348
[17]GB/T15683-1995,大米直链淀粉含量测定法[S]GB/T15683-1995,Determination of Amylose Content in Rice[S]
[18]Craig S A S,Maningat C C,Seib P,et al.Starch paste clarity[J].Cereal Chemistry,1989,66(3):173-182
[19]吴雪辉,张加明.板栗淀粉糊特性的研究[J].食品与发酵工业,2001,28(6):46-48WU Xue-hui,ZHANG Jia-ming.Pastes properties of chestnut starch[J].Food and Fermentation Industries,2001,28(6):46-48
[20]张正茂,王志华,颜永斌,等.马铃薯淀粉和豌豆淀粉复配体系的流变与凝胶特性研究[J].食品工业科技,2016,37(6):170-173ZHANG Zheng-mao,WANG Zhi-hua,YAN Yong-bin,et al.Rheological and gel properties of potato starch and pea starch blends[J].Science and Technology of Food Industry,2016,37(6):170-173
[21]张正茂,王志华,颜永斌.壳聚糖-辛烯基琥珀酸淀粉酯共混体系的流变特性研究[J].中国食品添加剂,2016,3:59-65ZHANG Zheng-mao,WANG Zhi-hua,YAN Yong-bin.Rheological properties of chitosan and octenyl succinic anhydride starch ester blend[J].China Food Additives,2016,3:59-65
[22]周睿,曹龙奎,鹿保鑫.黄米淀粉的制备及流变学特性的研究[J].食品科技,2011,2:93-98ZHOU Rui,CAO Long-kui,LU Bao-xing.Rheological property and preparation of proso millet starch[J].Food Science and Technology,2011,2:93-98
[23]周显青,邓峰,陈志芳,等.糯米淀粉的老化及其调控技术研究进展[J].河南工业大学学报(自然科学版),2014,35(2):98-104ZHOU Xian-qing,DENG Feng,CHEN Zhi-Fang,et al.Research progress on retrogradation of glutinous rice starch and control technique[J].Journal of Henan University of Technology(Natural Science Edition),2014,35(2):98-104
[24]张晓,高德荣,吕国锋,等.糯小麦与其它作物淀粉特性的比较研究[J].中国农业科学,2013,46(11):2183-2190ZHANG Xiao,GAO De-rong,LYU Guo-feng,et al.Comparison of the starches properties of waxy wheat and other crops[J].Scientia Agricultura Sinica,2013,46(11):2183-2190
[25]王颖,杨秋歌,晁桂梅,等.糜子淀粉与糯米淀粉理化性质的比较[J].西北农林科技大学学报(自然科学版),2012,40(12):157-163WANG Ying,YANG Qiu-ge,CHAO Gui-mei,et al.Comparison of physicochemical properties of starches from proso millet and glutinous rice[J].Journal of Northwest A&FUniversity(Nat.Sci.Ed.),2012,40(12):157-163
[26]王颖,晁桂梅,杨秋歌,等.粳性糜子淀粉与小米淀粉理化性质的比较[J].福建农林大学学报(自然科学版),2014,43(5):523-529WANG Ying,CHAO Gui-mei,YANG Qiu-ge,et al.Comparison of physicochemical properties of starches from japonica proso millet and millet[J].Journal of Fujian Agriculture and Forestry University(Natural Science Edition),2014,43(5):523-529
[27]杜双奎,于修烛,马静,等.薏米淀粉特性研究[J].中国粮油学报,2008,23(1):61-65DU Shuang-kui,YU Xiu-zhu,MA Jing,et al.Properties of job's-tears starch[J].Journal of the Chinese Cereals and Oils Association,2008,23(1):61-65
[28]张正茂,王志华,颜永斌.不同来源淀粉的糊化特性研究[J].食品工业,2016,37(6):141-145ZHANG Zheng-mao,WANG Zhi-hua,YAN Yong-bin.Pasting properties of starch from different sources[J].The Food Industry,2016,37(6):141-145
[29]李纯,周文倩,胡瑞,等.葛根全粉浆的流变特性[J].食品科学,2013,34(23):165-169LI Chun,ZHOU Wen-qian,HU Rui,et al.Rheological characteristics of Kudzu(Pueraria lobata)root syrup[J].Food Science,2013,34(23):165-169
[30]刘蒙,曲智雅,李小定,等.紫薯淀粉理化性质的研究[J].中国粮油学报,2013,28(5):24-30LIU Meng,QU Zhi-ya,LI Xiao-ding,et al.Study on the physicochemical properties of purple sweet potato starch[J].Journal of the Chinese Cereals and Oils Association,2013,28(5):24-30