| 不同品种玉米淀粉糊化特性比较 |
| |
| 引用本文： | 张凯,李新华,赵前程,李乃洁,杨晓丽.不同品种玉米淀粉糊化特性比较[J].沈阳农业大学学报,2005,36(1):107-109. |
| |
| 作者姓名： | 张凯 李新华 赵前程 李乃洁 杨晓丽 |
| |
| 作者单位： | 1. 沈阳农业大学,食品学院,沈阳,110161
2. 沈阳农业大学,分析测试中心,沈阳,110161 |
| |
| 摘 要： | 测定了辽宁省22种不同普通品种玉米淀粉中直链淀粉的含量，采用快速粘度分析仪(RVA)和差示扫描量热仪(DSC)测定了这些玉米品种的淀粉糊化特性和热力学性质。比较分析了不同普通品种玉米的淀粉糊特性、热力学性质、直链淀粉含量之间的差异和相关性。结果表明：普通品种玉米之间淀粉的直链淀粉含量、糊化特性和热力学性质等存在很大差异，其中一些具有良好的应用品质。通过对淀粉品质的全面分析，可以找出适合不同加工用途的专用玉米品种。
|
| 关 键 词： | 特性比较 直链淀粉含量 热力学性质 差示扫描量热仪 快速粘度分析仪 淀粉糊化特性 玉米品种 淀粉糊特性 玉米淀粉 比较分析 淀粉品质 辽宁省 相关性 测定 |
| 文章编号： | 1000-1700(2005)01-0107-03 |
| 修稿时间： | 2004年10月3日 |
Study and Comparison on Gelatilization Characteristics of Starches from Different Maize Varieties |
| |
| ZHANG Kai,LI Xin-hua,ZHAO Qian-cheng,LI Nai-jie,YANG Xiao-li.Study and Comparison on Gelatilization Characteristics of Starches from Different Maize Varieties[J].Journal of Shenyang Agricultural University,2005,36(1):107-109. |
| |
| Authors: | ZHANG Kai LI Xin-hua ZHAO Qian-cheng LI Nai-jie YANG Xiao-li |
| |
| Institution: | ZHANG Kaia,LI Xin-huaa*,ZHAO Qian-chenga,LI Nai-jieb,YANG Xiao-lia |
| |
| Abstract: | The content of amylose in twenty two kinds of maize produced in Liaoning Province were determined. The starch gelatilization and thermodynamics characteristics of the varieties were also tested via RVA and DSC. The difference and pertinence of these maize starch among gelatilization thermodynamics and content of amylose were compared and analyzed. The research result showed that these property of maize planted in the same area are quite different. Meanwhile,some of varieties had starch properties suitable for some processing. Therefore, suitable varieties can be found by completed analysis and classified by starch properties. |
| |
| Keywords: | maize variety starch gelatilization characteristic |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
