| 燕麦淀粉性质研究 |
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| 引用本文： | 刘政,郭玉蓉,牛黎莉,韩静,陆燕,张红利.燕麦淀粉性质研究[J].甘肃农业大学学报,2007,42(3):110-113. |
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| 作者姓名： | 刘政 郭玉蓉 牛黎莉 韩静 陆燕 张红利 |
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| 作者单位： | 甘肃农业大学食品科学与工程学院,甘肃,兰州,30070 |
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| 基金项目： | 教育部“春晖计划”科研项目（Z8004-8-68008）. |
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| 摘 要： | 以马铃薯淀粉、玉米淀粉和豌豆淀粉为参比,研究了燕麦淀粉的溶解度、膨润力、冻融稳定性、蓝值、透明度、粘度以及糊化特性,结果表明:燕麦淀粉的溶解度、膨润力显著高于玉米淀粉和豌豆淀粉,蓝值显著高于玉米淀粉和马铃薯淀粉;而与马铃薯淀粉相比,燕麦淀粉冻融稳定性和透明度较差,这与燕麦淀粉的分子结构和组成有关.
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| 关 键 词： | 燕麦 淀粉 性质 |
| 文章编号： | 1003-4315（2007）03-0110-04 |
| 修稿时间： | 2006-11-10 |
Study on property of oat starch |
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| LIU Zheng,GUO Yu-rong,NIU Li-li,HAN Jing,LU Yan,ZHANG Hong-li.Study on property of oat starch[J].Journal of Gansu Agricultural University,2007,42(3):110-113. |
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| Authors: | LIU Zheng GUO Yu-rong NIU Li-li HAN Jing LU Yan ZHANG Hong-li |
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| Institution: | College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China |
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| Abstract: | The potato starch, corn starch and pea starch were used as compare objects to study the property of oat starch such as solubility, distensibility, freezing-thawing stability, blue value, transparency, viscosity and gelatinization. The results indicated that oat starch has higher solubility and distensibility than corn starch and pea starch, and higher blue value than potato starch and corn starch, but its freezingthawing stability and transparency were lower than potato starch. |
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| Keywords: | oat starch property |
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