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食品研究与开发:2025,46(2):57-62
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淀粉含量对酿酒玉米糊化特性的影响
(四川轻化工大学 生物工程学院 四川省酿酒专用粮工程技术研究中心,四川 宜宾 644000)
Effect of Starch Content on Gelatinization Properties of Wine Corn
(Sichuan Province Engineering Technology Research Center of Liquor-Making Grains,College of Bioengineering,Sichuan University of Science & Engineering,Yibin 644000,Sichuan,China)
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投稿时间:2023-11-03    
中文摘要: 该研究选用4 种酿酒玉米原料作为试验材料,对玉米粉的淀粉含量、支链淀粉含量以及结晶结构、热力学性质和糊化黏度特性进行系统研究。结果表明:4 个酿酒玉米品种淀粉含量及特性有显著差异。总淀粉含量和支链淀粉含量会影响淀粉热力学性质、糊化黏度特性及相对结晶度,支链淀粉含量与成糊温度、峰值黏度、最低黏度、最终黏度和起始糊化温度、最高糊化温度、终止糊化温度、糊化焓呈负相关,支链淀粉的含量越高,其糊化特性越好,在酿造过程中,利于微生物利用发酵,从而具有更好的酿造特性。淀粉的相对结晶度与成糊温度、峰值黏度、最高糊化温度和终止糊化温度呈显著正相关;与起始糊化温度呈极显著正相关,相对结晶度越低,其结构越松散,糊化越容易。综上,相对结晶度低、高支链淀粉含量会降低玉米糊化温度,降低糊化焓值,这类玉米更易糊化,在酿酒过程中,其酿造特性也更优质。
Abstract:With four kinds of brewing corn raw materials as experimental materials,this paper systematically studied the starch content,amylopectin ratio,crystal structure,thermodynamic properties and gelatinization viscosity characteristics of corn flour. The results showed that there were significant differences in starch content and characteristics among the four brewing corn varieties. The total starch content and amylopectin content affected the thermodynamic properties,pasting viscosity characteristics and crystallinity of starch. The amylopectin content was negatively correlated with pasting temperature,peak viscosity,minimum viscosity,final viscosity,initial pasting temperature,maximum pasting temperature,termination gelatinization temperature and gelatinization enthalpy. As the amylopectin content increased,the pasting properties improved. During the brewing process,it was conducive for microbes to gain better brewing properties by fermentation. The crystallinity of starch was significantly positively correlated with pasting temperature,peak viscosity,maximum gelatinization temperature,and termination gelatinization temperature. The crystallinity was significantly positively correlated with the initial gelatinization temperature. With the decrease in the relative crystallinity,the structure got looser and the gelatinization tended to be easier. In summary,the low relative crystallinity and the high amylopectin content will reduce the gelatinization temperature of corn and reduce the gelatinization enthalpy. This kind of corn could be easier to gelatinize with higher-quality brewing properties during brewing.
文章编号:202502008     中图分类号:    文献标志码:
基金项目:四川省科技计划资助项目(2022ZDZX0016)
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