山西不同品种高粱淀粉特性
Starch Characteristics of Different Varieties of Sorghum in Shanxi
琚魏波 1柳青山 2白文斌 2王晓闻 1陈琼玲 1陈振家1
作者信息
- 1. 山西农业大学食品科学与工程学院,晋中 030801
- 2. 山西农业大学高粱研究所,晋中 030600
- 折叠
摘要
研究不同高粱品种之间的物化和品质特性差异及其之间的内在联系,选取6个品种高粱,研究不同品种高粱淀粉的直链淀粉和支链淀粉含量、粒度、X-射线衍射图谱、核磁共振图谱、糊化特性、热特性,分析不同品种的高粱淀粉在微观结构和理化性质方面的差异以及导致这些差异的可能原因.研究结果表明,6个不同品种的高粱淀粉直链淀粉质量分数范围在4.42％～43.63％之间,不同品种的高粱淀粉的颗粒形状整体呈不规则状,大多数为多面体,少数为球体,淀粉颗粒表面有凹痕和孔隙,高粱淀粉的平均粒径在15～20 μm.X射线衍射图谱和核磁共振波谱均表明高粱淀粉属于A-型淀粉.6个品种高粱淀粉糊化温度在67.94～69.96 ℃之间,晋夏2842糊化温度最低,晋杂38号糊化温度最高,回生值范围在240.14～1 666.78 cP之间,其中金糯梁6号回生值最大,较易老化,晋杂22号回生值最小,不易老化.6个品种高粱淀粉糊化温度的峰值温度在68.88～71.74 ℃范围内.
Abstract
In this study,the differences in physicochemical and quality characteristics among different sorghum varieties and exploring their inherent connections were investigated.Six varieties of sorghum were selected to study the straight-chain and branched-chain starch contents,particle size,X-ray diffraction patterns,nuclear magnetic resonance(NMR)patterns,pasting properties,and thermal properties of the different sorghum starch varieties,and to identify disparities in microstructure and physicochemical properties and determine their possible causes.The find-ings revealed that the straight-chain starch content of the six sorghum varieties ranged from 4.42％to 43.63％.Overall,the particle shapes of sorghum starch displayed irregularity,with mostly polyhedral forms and a few spherical ones,exhibiting surface indentations and pores on the starch granules.The average particle size of sorghum starch fell within the range of 15 μm to 20 μm.Both the X-ray diffraction patterns and NMR spectra indicated that sorghum starch was in the A-type starch category,signifying a crystalline characteristic observed in starch derived from grains.The pasting temperature of six sorghum varieties ranged from 67.94 ℃ to 69.96 ℃,Jinxia 2842 had the low-est pasting temperature,Jinza 38 had the highest pasting temperature,and the retrogradation value ranged from 240.14 to 1 666.78 cP,among which Jinnuoliang 6 had the largest retrogradation value and was easy to age,while Jinza 22 had the smallest retrogradation value and was not easy to age.Regarding thermal characteristics,the peak temperature of sorghum starch pasting temperature for the six varieties ranged from 68.88 ℃ to 71.74 ℃.
关键词
高粱淀粉/微观结构/理化性质Key words
sorghum starch/microstructural/physicochemical properties引用本文复制引用
基金项目
山西省技术创新中心项目(2021040911013-4)
产业引领工程项目(2023)(CYYL23-13)
出版年
2024
NETL
NSTL
万方数据