摘要
分别采用扫描电镜、X射线衍射及傅立叶变换红外光谱(FTIR)分析茅台酒酿造专用高粱红缨子淀粉的颗粒结构,采用离子色谱分析其支链淀粉链长分布特征,采用差示扫描量热仪、快速黏度仪及流变仪分析其淀粉糊化特征。结果表明,红缨子高粱淀粉颗粒大小介于5~20μm,部分颗粒表面有凹陷或呈蜂窝状;淀粉颗粒晶体结构为A型,结晶度为31.0%,淀粉颗粒表面结构的有序性比水稻、马铃薯等其他淀粉高;支链淀粉含有较高的fb3长链组分;在低温及高频率条件下,其动态模量相对较高;另外,红缨子高粱淀粉拥有较高的糊化温度和糊化吸收热焓值,具备高崩解值和低回生值等适宜酿酒的重要特征。
The granule structure of Hongyingzi sorghum,specially used for Moutai-flavor Baijiu(Chinese liquor)brewing,was analyzed by scanning electron microscopy,X-ray diffraction and Fourier transform infrared spectroscopy.The amylopectin chain length distribution profile was analyzed by anion chromatography,and gelatinization characteristics were analyzed by differential scanning calorimeter,rapid visco analyzer and rheometer.Results showed that the starch granule size of Hongyingzi sorghum ranged from 5 to 20μm,and the surface of some particles was concave or honeycombed.The crystal structure of starch granules showed A-type with crystallinity degree of 31.0%,and the orderliness of the starch granules surface was higher than those of rice and potato.The amylopectin had higher proportion of fb3 long chains,and the dynamic modulus was relatively high at low temperature and high frequency condition.Furthermore,Hongyingzi sorghum starch had the characteristics of high gelatinization temperature and gelatinization absorption enthalpy,with high breakdown value and low retrogradation value,which were suitable for Baijiu brewing.
作者
倪德让
孔祥礼
孙崇德
叶兴乾
林琳
王和玉
王莉
NI Derang;KONG Xiangli;SUN Chongde;YE Xingqian;LIN Lin;WANG Heyu;WANG Li(Technique Center of Kweichow Moutai Co.,Ltd.,Renhuai 564501,China;College of Agriculture and Biotechnology,Zhejiang University,Hangzhou 310058,China;College of Biosystem Engineering and Food Science,Zhejiang University,Hangzhou 310058,China)
出处
《中国酿造》
CAS
北大核心
2019年第12期75-79,共5页
China Brewing
关键词
红缨子高粱
淀粉
分子结构
糊化特征
Hongyingzi sorghum
starch
molecular structure
gelatinization characteristics
