摘要
研究了燕麦粉的脱脂条件和脱脂对燕麦淀粉性质的影响。结果表明:燕麦粉脱脂条件为料液比为1∶4,脱脂时间4 h;燕麦淀粉经脱脂后粗脂肪和损伤淀粉含量分别降低81.3%、26.9%;燕麦破损淀粉含量由4.64%下降至3.63%;燕麦淀粉经脱脂透光率增加、沉降体积变小、冻融吸水率下降;经脱脂后燕麦淀粉溶解度下降,膨润力变高;经脱脂燕麦淀粉峰值黏度升高,谷值黏度基本不变,衰减值、最终黏度、回生值、糊化温度均有所下降。
Defatted process of oat flour and effect of defatted oat starch on properties were studied. The results show that, defatted conditions of oat flour were as follows ： solid - liquid ratio of 1 ： 4 and defatted time of 4 h ; The contents of crude fat and damaged starch in oat starch were decreased by 81.3% and 26.9% respectively after the defatted process; Broken starch content in oat is decreased to 3.63% from 4.64% ; Defatted oat starch had better light transmittance, less retrogradation and lower freeze - thaw absorption; Solubility of oat starch was lower andswelling power was higher after the defatted process; Peak viscosity of defatted oat starch is elevated with unchangeable valley viscosity, and attenuation value, final viscosity, retrogradation value and gelatinization temperature were decreased.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2013年第3期17-22,共6页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金项目(31101243)
关键词
燕麦
脱脂
性质
oat
defatted
physicochemical properties
