摘要
对水稻、小麦、大麦、玉米和高粱 5种禾谷类作物运用冷碱糊化法、粘度速测仪 (Rapid Visco Analyser,RVA)及差示扫描量热仪 (Differential scanning calorimetry,DSC)进行淀粉糊化特性的比较研究。结果表明 ,用不同方法测得的结果 ,有的反映某种共同的特征 ,有的则显示糊化特性的不同方面。总体而言 ,DSC揭示的糊化特性比较全面 ,而冷碱糊化法和 RVA揭示的信息较少。用冷碱糊化法和 DSC均发现大麦和小麦的糊化温度最低 ,小于 70℃ ;高粱最高 ,大于 75℃ ;水稻和玉米居中 ,在 74℃左右。就糊化所需的热能而言 ,则是水稻最多 ,达 5 .74J/ g;玉米最少 ,仅 2 .31J/g;大麦和高粱相仿 (3.85 J/ g和 3.94J/ g) ,少于小麦 (4 .82 J/ g)。就糊化的温度范围而言 ,玉米最宽 ,为 11.34℃ ,其他差异不大 ,在 7.12～ 8.90℃之间。上述结果说明 ,5种作物的淀粉糊化特性存在很大差异。
The starch gelatinization properties of rice, wheat, barley, maize and sorghum were comparatively studied, by using alkali spreading value (ASV), Rapid Visco Analyser (RVA), and Differential Scanning Calorimetry (DSC). The results showed some of the conclusions obtained by means of above methods reflected both common and varied aspects of starch gelatinization characteristics. All in all, DSC opened out more information than ASV and RVA did. ASV and DSC showed that barley and wheat had the lowest gelatinization temperature (GT) of less than 70℃. Sorghum had the highest GT of above 75℃. Rice and maize had intermediate GT of about 74℃. As far as of needed heat energy, rice up to 5.74 J/g, maize simply down to 2.31 J/g, barley (3.85 J/g) similar to sorghum (3.94 J/g), and less than wheat (4.82 J/g). Maize had widest gelatinization range (11.34℃), and other four cereal crops were similar (7.12～8.90℃). The above results indicated that the cereal crops varied greatly in terms of starch gelatinization characteristics.
出处
《作物学报》
CAS
CSCD
北大核心
2003年第2期300-304,共5页
Acta Agronomica Sinica
基金
浙江省科技厅重点实验室建设项目
