20种高粱淀粉特性_田晓红.pdf

※基础研究 食品科学 2010, Vol. 31, No. 15 13 20种高粱淀粉特性 田晓红，谭 斌* ，谭洪卓，刘 明 ( 国家粮食局科学研究院，北京 100037) 摘 要：对我国高粱主产区的20 种高粱淀粉的微观结构、物理特性、糊化回生特性及热特性进行比较研究。结 果表明：高粱淀粉颗粒多数为不规则形状，表面内凹，颗粒较大，其中部分颗粒表面有类蜂窝状结构，少数为 球形，表面光滑，颗粒小，淀粉颗粒粒径在5 ～2 0 μm 之间；不同品种高粱淀粉的直链淀粉含量、物理特性、糊 化回生特性及热特性差异较大。因此，不同的加工目的应该选择不同的高粱品种。 关键词：高粱淀粉；微观结构；物理特性；糊化回生特性；热特性 Properties of Sorghum Starches from Twenty Varieties in China TIAN X iao-hon g ，TAN Bin * ，TAN Hong-zhu o ，LIU Ming (Academy of State Administration of Grain, Beij ing 100037, China) Abstract ：Microstructure, phy sical, gelatinized and retrograded and thermal properties of sorghum starches from twenty varieties in China were investigated in this work . Most of the sorghum starches from twenty varieties selected in this study displayed irregular shape, concave surface and relatively bigger and uniform size of granules and some of them displayed honeycomb-like structure on the surface of granules; in contrast, the minority displayed spherical shape, smooth surface and relatively smaller size. Starch granular sizes from these varieties of sorghum ranged from 5 to 20 μm. Physical, gelatinized and retrograded properties of sorghum starch exhibited remarkable differences among different varieties. Therefore, the choice of sorghum varieties should be different due to different processing purposes. Key w ords ：sorghum starch ；microstructure ；phy sical property ；gelatinization ；retrogradation ；thermal property 中图分类号：TS20 1.1 文献标识码：A 文章编号：1002-6630(20 10) 15-00 13-08 淀粉是高粱籽粒中最重要的组成成分，其含量为 等地精选主要栽培的优质高梁品种20 份，对其淀粉特性 65.3% ～8 1% ，平均值为79.5% 。具有完