不同裸燕麦品种的淀粉特性.pdf

麦类作物学报2010,30(3):560-563
JournalofTriticeaeCrops

不同裸燕麦品种的淀粉特性

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王燕1,易翠平2,王强1,周素梅1
(1.农业部农产品加工与质量控制重点开放实验室,中国农业科学院农产品加工研究所,北京100193;
2.长沙理工大学,湖南长沙410114)

摘要:为给燕麦淀粉的应用以及适宜加工品种的筛选提供依据,从国内主栽燕麦中选取10个品种的11个
样品(其中坝莜1号有河北和山西产两种样品)作为供试材料,通过湿法提取燕麦淀粉,并对其组成、黏度及凝胶特
性进行了对比分析。结果显示,不同裸燕麦品种的总淀粉含量和直链淀粉含量变幅分别为91.06%~95.98%和
21.06%~31.26%,品种间总淀粉变异较小,而直链淀粉变异较大。淀粉糊化特征中,样品间淀粉糊化温度变异最
小,平均为82.0,反映淀粉糊热稳定性的破损值差异最大(变异系数23.8%)。在淀粉的凝胶特性指标中,黏附
性差异最为显著(变幅0.00~139.89gs),其次为硬度(9.87~43.76g),弹性、黏聚性差别不显著。11个材料中,
坝莜1号(河北产)淀粉糊黏度大,热稳定性好;晋八属于易回生、强凝胶型。
关键词:燕麦;品种;淀粉;特性
中图分类号:S512.1;S331文献标识码:A文章编号:1009-1041(2010)03-0560-04

CharacterizationofStarchfromDifferentNakedOatVarieties

WANGYan1,YICu-iping2,WANGQiang1,ZHOUSu-mei1
(1.KeyLaboratoryofAgriculturalProductProcessingandQualityControl,MinistryofAgriculture,Instituteof
Agro-FoodScienceandTechnology,ChineseAcademyofAgriculturalSciences,Beijing100193,China;
2.ChangshaUniversityofScience&Technology,Changsha,Hunan410114,China)

Abstract:Oatisanovelsourceofstarch.Inthispaper,thequalitativecharacteristicsofstarchfromdiffer-
entnakedoatvarietieswerestudiedtoprovidethebasisforapplicationofoatstarchandscreeningsuitable
oatvarietiesforstarchprocessinginthefuture.Thecomposition,viscosityandgelpropertyofstarches
extractedfrom11nakedoatvarietieswithwetprocedurewerecompared.Theresultsshowedthat,the
amylosecontentvariedfrom21.06%to31.26%amongoatstarchesfromdifferentvarieties.Accordimgto
Brabenderviscoamylograph,thepastingtemperaturesofstarcheswerecomparableandthemeanwas82.0
.Thebreakdownviscositiesreflectingthermalstabilityofstarchweresignificantlydifferent(CV:
23.8%).Amongthetextureparametersofstarchgel,themostdifferenceexistedinadhesiveness(0.00~
139.89gs),followedbyhardness(9.87~43.76g),whereasspringinessandcohesivenesswerenotsig-
nificant.Accordingtotheresults,thestarchfromBayou1(fromHebeiprovince)hadthehighestpasting
viscosityandthermalstability,andthestarchfromJin8wasmoreeasilytoretrogradeandhadthestron-
gestgel.
Keywords:Oat;Varieties;Starch;Charac