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

唐健波¹,
夏忠敏²,
谭娇³,
卢扬¹,
章洁琼²,
李学琳²,
刘辉¹,
蔡琴⁴,
刘军林⁵,
刘嘉^1, ,

1. 贵州省农科院食品加工研究所, 贵州贵阳 550025;
2. 贵州省农业农村厅, 贵州贵阳 550001;
3. 遵义师范学院, 贵州遵义 563000;
4. 威宁县黔鹤农产品有限责任公司, 贵州毕节 553100;
5. 威宁县农业农村局, 贵州毕节 553100

基金项目:

贵州省科技计划项目（黔科合成果[2019]4331号）；贵州省现代农业产业技术体系（黔财农[2019]15号）；贵州省优质特色粮食产业发展专项（黔农财[2019]21号）。

详细信息

作者简介:
唐健波(1988-),男,硕士研究生,助理研究员,研究方向:食品研究与开发,E-mail:startar2020@163.com。

通讯作者:
刘嘉(1985-),男,博士,副研究员,研究方向:食品科学,E-mail:mcgrady456@163.com。

中图分类号: TS231
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出版历程
- 收稿日期: 2020-05-31
- 网络出版日期: 2021-03-02
- 刊出日期: 2021-02-28

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

1. Food Processing Institute of Guizhou Academy of Agricultural Sciences, Guiyang 550025, China;
2. Guizhou Department of Agriculture and Rural Areas, Guiyang 550001, China;
3. Zunyi Normal College, Zunyi 563000, China;
4. Weining County Qian-he Agricultural Products Co., Ltd., Bijie 553100, China;
5. Weining Bureau of Agriculture and Rural Affairs, Bijie 553100, China

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。
- 荞麦 /
- 淀粉 /
- 理化性质 /
- 流变学特性 /
- 抗消化特性
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.
- buckwheat /
- starch /
- physicochemical properties /
- rheological properties /
- resistant digestion properties

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