冷藏条件下荞麦淀粉回生规律的研究
详细信息Study on the retrogradation law of buckwheat in cold storage
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摘要: 荞麦食品一般在冷藏条件下贮藏,研究冷藏贮藏过程荞麦淀粉的回生规律有利于确定荞麦食品适宜的贮藏条件。本实验以荞麦淀粉为原料,研究淀粉乳浓度和冷藏时间对荞麦淀粉回生的影响。实验结果表明,当荞麦淀粉浓度为1%和10%时,0℃贮藏荞麦淀粉回生率较高,达到30%以上,5%、15%和20%浓度下2℃和6℃下贮藏淀粉回生率高。荞麦淀粉浓度高于5%时冷藏容易回生。电镜图片显示,荞麦淀粉呈现不规则块状,有凸起和凹陷截面,颗粒直径为1～10μm,部分颗粒表面有针扎状小孔。荞麦回生淀粉呈粘状结构。荞麦淀粉吸附碘后的最大可见吸收波长为564nm,而回生后荞麦淀粉没有最大可见吸收波长。Abstract: Most of the buckwheat foods were kept at cold storage, and the research on cold storage process of buckwheat starch retrogradation rule was beneficial to determine suitable storage conditions for the buckwheat food. In this experiment, the buckwheat starch was used as raw materials, the effect of starch concentration and storage time on buckwheat starch retrogradation were investigated. The experimental results showed that, when the buckwheat starch concentrations were 1% and 10%, the buckwheat starch retrogradation rate was higher at 0℃ storage, reaching above 30%. For concentrations of 5%, 15% and 20%, the retrogradation rates at 2℃ and 6℃ were higher. The buckwheat starch inclined to retrograde when its concentrations was in excess of 5% in cold storage. Electron microscopy images showed that buckwheat starch granule was irregular block with a rising or falling in surface, its particle diameter was of 1～10μm. Some of the granule surface had needle shaped holes. Retrograded buckwheat starch had adhesive structure. The maximum visible absorption of buckwheat starch attached with I 2 /KI was 564nm and its retrograded ones had no maximum absorption.
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Keywords:
- buckwheat starch;retrogradation;cold storage; /
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