小麦B淀粉的性质

The Properties of B-Starch from Wheat

DOI：

中文关键词: B淀粉,A淀粉,溶解度,透光度,凝沉性,粘度,糊化

英文关键词: B-starch,A-starch,solubility,transparency,retrogrdation,viscosity,gelatinization

基金项目:河南省重大科技攻关项目资助课题.

王良东 顾正彪

江南大学食品学院，江南大学食品学院 江苏无锡214036，江苏无锡214036

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中文摘要:

对实验室制备的小麦B淀粉的组分及其溶解度、透光度、凝沉性、粘度、热力学等性质进行了研究,比较了B淀粉和A淀粉在组分和性质上的差别.试验结果表明:小麦B淀粉中蛋白质、脂肪、戊聚糖等杂质含量高于A淀粉,B淀粉的沉降体积、膨润力和凝沉值大于A淀粉,而溶解度、透光率、粘度、相变温度和相变热焓低于A淀粉.

英文摘要:

The properties of B-starch from wheat prepared in the laboratory, including the solubility,transparency,viscosity and gelatinization, were investigated and discussed in this paper. The differences of the properties between B-starch and A-starch are also c

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