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黑米淀粉理化性质分析

Xin XIAO,Xian-liang SONG,Yi CHEN,Yuan-han JIANG

Science and Technology of Food Industry（2017）

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Abstract
通过与普通大米淀粉的性质比较,对黑米淀粉的溶解度、膨润力、凝沉稳定性和冻融稳定性等理化性质进行了深入研究.结果表明:黑米淀粉颗粒属于多角形,粒径较小.当温度达到60℃时,黑米淀粉糊化速度迅速增加,淀粉结构被破坏.当温度达到55℃时,黑米淀粉比大米淀粉具备更优良的膨润力和溶解度.黑米淀粉的凝沉稳定性、冻融稳定性不如大米淀粉,不同浓度的电解质(氯化钠)和非电解质(蔗糖)存在时,其冻融稳定性会增大.
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