| 炒制裸燕麦淀粉的提取及理化特性研究 |
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| 引用本文： | 郭项雨,任清,张晓. 炒制裸燕麦淀粉的提取及理化特性研究[J]. 北京工商大学学报(自然科学版), 2011, 29(5): 41-45 |
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| 作者姓名： | 郭项雨 任清 张晓 |
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| 作者单位： | 北京工商大学食品学院／食品添加剂与配料北京高等学校工程研究中心,北京,100048 |
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| 基金项目： | 国家燕麦荞麦现代农业产业技术体系 |
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| 摘 要： | 通过单因素实验及正交试验,确定碱法提取炒制裸燕麦淀粉的最佳工艺,并测定其理化特性.结果表明,炒制裸燕麦淀粉较佳提取条件是料液比为1:18,pH值为9.5,提取温度为50℃,提取时间为60min.在此条件下,炒制裸燕麦淀粉提取率可达57.54%.理化特性研究表明,炒制裸燕麦淀粉中直链淀粉含量、蓝值及糊化温度均低于未炒制裸燕麦淀粉.
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| 关 键 词： | 炒制裸燕麦 淀粉 提取 理化特性 |
Extraction and Physicochemical Properties of Dry Roasting Naked Oat Starch |
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| GUO Xiang-yu,REN Qing and ZHANG Xiao. Extraction and Physicochemical Properties of Dry Roasting Naked Oat Starch[J]. Journal of Beijing Technology and Business University:Natural Science Edition, 2011, 29(5): 41-45 |
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| Authors: | GUO Xiang-yu REN Qing ZHANG Xiao |
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| Affiliation: | (School of Food and Chemical Engineering/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,Beijing Technology and Business University,Beijing 100048,China) |
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| Abstract: | The optimum extraction conditions of drying roasting naked oat starch were obtained by single-factor experiment and orthogonal experiment as follows,material-water ratio 1：18,pH value 9.5,extraction temperature 50℃ and extraction time 60min.Under these conditions,the extraction rate could amount to 57.54%.At the same time,physical and chemical properties of dry roasting naked oat starch were determined.The results showed that amylose content,blue value and gelatinization temperature of the starch decreased. |
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| Keywords: | dry roasting naked oat starch extraction physicochemical properties |
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