贵州主产区不同品种荞麦淀粉性能的比较

唐健波; 夏忠敏; 谭娇; 卢扬; 章洁琼; 李学琳; 刘辉; 蔡琴; 刘军林; 刘嘉

doi:10.13386/j.issn1002-0306.2020050381

贵州主产区不同品种荞麦淀粉性能的比较

Comparative Analysis on Starch Properties of Different Buckwheat Cultivars Collected from the Major Buckwheat Planting Area in Guizhou Province

摘要

摘要: 选取贵州省主产区威宁县种植的11种荞麦提取淀粉，测定了不同品种荞麦淀粉的理化性能、流变性能及体外模拟消化。结果表明，不同品种荞麦淀粉在理化、流变及消化性上均呈现出一定的差异性。其中，黔苦8号、黔苦5号、贵甜荞1号、贵黑米16号荞麦淀粉具有较高的透明度；定苦1号、黔黑荞1号、黔苦3号荞麦淀粉呈现较好的冻融稳定性；贵甜荞1号、黔苦5号、贵黑米16号荞麦淀粉的凝沉性较强；微观结构上，荞麦淀粉粒呈不规则多边形，边角锋利；黔苦3号荞麦淀粉储能模量最高，黔苦5号荞麦淀粉具有较强的抗消化能力。综合比较得出，黔苦5号荞麦淀粉具有更优的加工性能和抗消化特性，更适于作为开发功能食品的原料。

Abstract: Currently,physiochemical,rheological,and in-vitro simulated digestive properties of starches extracted from the 11 buckwheat cultivars grown in Wei-ning county,Guizhou province,were investigated. The results showed that starches from different buckwheat cultivate possessed varied physicochemical,rheological and in-vitro simulated digestive properties. Starches extracted from "QK No.8","QK No.5","GZS No.1" and "GBM No.16" showed higher transparency,and those extracted from "DK No.1","QBK No.1" and "QK No.3" presented better freeze-thaw stability. "GZS No.1","QK No.5",and "GBM No.16" had a strong property retrogradation. Microstructure analysis indicated that buckwheat starch granules were irregular polygon with sharp edges and corners. The highest storage modulus and best anti-digestion capability were presented in starch of QK No.3 and QK No.5,respectively. Conclusively,"QK No.5" buckwheat starch possessed better processing and digestion resistant properties,which is more suitable for processing of functional food.

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