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1、自然发酵对高粱淀粉理化性质的影响葛云飞基金项目:国家重点研发计划(2017YFD0401203)收稿日期:2017-10-21作者简介:葛云飞,女,1993年出生,硕士研究生,农产品加工及储藏工程通讯作者:曹龙奎,男,1965年出生,教授,博士生导师,农产品加工康子悦1沈蒙1王维浩1,2曹龙奎1,2*(黑龙江八一农垦大学食品学院1,大庆163319)(黑龙江八一农垦大学国家杂粮工程技术研究中心2,大庆163319)摘要:以高粱为原料,探讨不同发酵时间对高粱淀粉理化性质的影响。将高粱进行自然发酵0~15d,探讨不同发酵时间对高粱的保水力、溶解度、透明度、
2、直链淀粉含量以及淀粉的糊化、老化回生趋势的影响。结果表明:随发酵时间的延长,淀粉的保水力、溶解度小幅度的增加,而透明度呈降低趋势;自然发酵使高粱的直链淀粉含量增加;在不同发酵时间条件下,发酵淀粉的糊化温度较未发酵淀粉最高降低了0.64℃,而糊化焓最高增加34.42J.g-1;淀粉的回生值与最终黏度均随发酵时间的延长而呈先减小后增加的趋势,其中发酵第6天淀粉的回生值较未发酵淀粉的回生值降低了783mPa·s。自然发酵后高粱淀粉的理化性质发生变化,淀粉的老化特性改善,更适宜生产利用淀粉老化特性制得的产品。关键词高粱自然发酵理化性质中图分类号:TS231文献
3、标示码AEffectofnaturalfermentationonphysicalandchemicalpropertiesofsorghumstarchGeYunfei1KangZiyue1ShengMeng1WangWeihao1,2CaoLongkui1,2*(CollegeofFoodScienceinHeilongjiangBayiAgriculturalUniversity1,Daqing163319)(CollegeofFoodScienceinHeilongjiangBayiAgriculturalUniversity;Heilongj
4、iangFarmProduceProcessingDevelopmentCenter2,Daqing163319)AbstractWithsorghumasrawmaterialstoinvestigatetheeffectsofdifferentfermentationtimeonphysicalandchemicalpropertiesofsorghumstarch.Thenaturalfermentationofsorghumwere0~15days,andcomparedwithunfermentedsorghumtoinvestigateth
5、etrendofdifferentfermentationtimeonwaterretention,solubility,transparency,amylosecontentandstarchgelatinization,retrogradation.Theresultsshowthat:withtheprolongingoffermentationtime,waterstarchandthesolubilityincreasedinasmallamplitude,butthetendsoftransparencyisdecreased;Natura
6、lfermentationincreasedamylosecontentinsorghum;Undertheconditionofdifferentfermentationtime,thegelatinizationtemperatureofthefermentedstarchwas0.64℃lowerthanunfermentedsorghum,andthegelatinizationenthalpyincreasedby34.51J.g-1;Theregeneratedandfinalviscositiesofstarchdecreasedfirs
7、tandthenincreasedwiththeprolongationoffermentationtime.Theregeneratedvalueofstarchonthe6thdayoffermentationdecreasedby783mPa·scomparedwiththatoftheunfermentedstarch.Afternaturalfermentation,thephysicalandchemicalpropertiesofsorghumstarchchanged,theagingcharacteristicsofstarchimp
8、roved,andmoresuitablefortheproductionofstarchag