马铃薯淀粉糊的黏度性质

采用Viscograph-E型Brabender黏度仪,测定了不同品牌马铃薯淀粉糊及马铃薯淀粉糊在不同质量浓度、pH、食盐、蔗糖、明矾、磷酸盐和魔芋葡甘露聚糖条件下的黏度曲线,研究了淀粉糊黏度性质及其影响因素。结果表明,淀粉乳质量浓度、pH和添加食盐、蔗糖、明矾、磷酸盐及魔芋葡甘露聚糖对淀粉糊黏度性质均有影响,其中蔗糖、魔芋葡甘露聚糖对淀粉糊热稳定性、凝胶性、凝沉性影响较小。     

山西小麦品种淀粉糊化特性研究

利用快速黏度仪(RVA)分析了山西省2008—2009年度冬小麦新品种区试和生产试验的75个参试品种的面粉糊化特性。结果表明,山西省小麦品种糊化性状变异范围较大;面粉的糊化特性在不同的种植区域表现不同,黏度参数有随地区纬度增高而增加的趋势;环境变异越大,小麦淀粉特性差异越大。     

脲醛树脂胶糊化现象的分析

采用低摩尔比合成工艺的脲醛树脂胶产生糊化现象，原因在于加成反应阶段，因介质ｐＨ值低，生成了亚甲基脲不溶物，羟甲基化不能充分，它表明此次树脂胜的合成是失败的。     

补肺益肾膏治疗支气管哮喘非急性发作期的临床疗效观察

目的 观察补肺益肾膏方对支气管哮喘非急性发作期的临床疗效,为该膏方的临床应用提供依据。方法 将80例支气管哮喘患者随机分为治疗组和对照组各40例,治疗组服用补肺益肾膏方治疗,对照组不采用膏方干预疗法,两组在观察期间均可在必要时使用舒利迭（沙美特罗替卡松粉吸入剂）治疗以缓解症状,随访1年。结果 治疗组治疗后在中医证候积分、1年内哮喘发作次数和单次住院天数等方面均优于对照组,差异有统计学意义（P<0.05）;圣乔治（SGRQ）呼吸问卷评分的疾病影响项与对照组比较,差异有统计学意义（P<0.05）。结论 补肺益肾膏方能有效缓解支气管哮喘的临床症状,减少发作次数,提高患者的生活质量,是防治哮喘的有效途径。     

施氮水平对小麦籽粒淀粉粒度分布及淀粉粒糊化特性的影响

以豫麦49-198为供试材料,研究了不同施氮水平对籽粒淀粉粒度分布及大、小淀粉粒糊化特性的影响。结果表明,大、小淀粉粒的糊化参数明显不同,大淀粉粒的糊化时间和糊化温度明显低于小淀粉粒,而峰值黏度、低谷黏度和最终黏度则明显高于小淀粉粒。随着施氮水平的增加,大、小淀粉粒及总淀粉峰值黏度、低谷黏度、最终黏度总体呈增加趋势,以N3或N4处理的数值最高,表明增施氮肥有利于改善小麦淀粉糊化特性。随着施氮水平增加,2.0μm和9.8μm淀粉粒数目、体积和表面积百分比呈下降趋势,而9.8μm的淀粉粒数目和表面积百分比呈升高趋势。表明增施氮肥,降低了小淀粉粒数目、体积和表面积百分比,而增加了大淀粉粒的数目和表面积百分比。     

小麦品种淀粉糊化特性研究

利用快速粘度仪(RVA)分析了山西省2008～2009年度冬小麦新品种区试和生产试验的75个参试品种的面粉糊化特性。结果表明,我省小麦品种糊化性状变异范围较大;面粉的糊化特性在不同的种植区域表现不同,粘度参数有随地区纬度增高而增加的趋势;环境变异越大,小麦淀粉特性差异越大。     

Storage retrogradation behavior of sorghum, maize and rice starch pastes related to amylopectin fine structure

Storage retrogradation behavior and properties of sorghum, maize, and rice starches were compared to better understand the relationship of amylopectin fine structure to quality issues. Long-term changes in texture of starch gels were attributed to amylopectin retrogradation. In starch pastes aged 7 days at 4 °C, change in the storage modulus (ΔG^′) during heating (representing intermolecular associations) was highly and positively correlated (r = 0.93, p < 0.01) with the proportion of fraction I (FrI) long chains from debranched amylopectin. One sorghum cultivar, Mota Maradi, showed a dramatic increase in the storage modulus (G′) over the 7 day storage period that was related to its high proportion of FrI. Pastes/gels made from starches with normal (20–30%) amylose content and higher proportions of FrI long chains from debranched amylopectin tended to become firmer with more syneresis during extended storage. Both degree of polymerization measurements and previous models for amylopectin structure indicate that FrI represents long B chains of amylopectin. Cereal cultivars having amylopectin structures with lower proportion of long B chains were speculated to give improved quality products with lower rates of retrogradation and staling. This is particularly an issue in sorghum foods where products generally lack storage stability and tend to stale relatively quickly.