食品科学2016，Vol.37Issue(19)：76-81,6.DOI:10.7506/spkx1002-6630-201619013
糜黍淀粉理化性质及消化特性
Physicochemical Properties and Digestibility of Proso Millet Starch
摘要
Abstract
In this experiment, glutinous and nonglutinous proso millet starch were prepared from glutinous and nonglutinous proso millet flour by an alkaline method and theirgranule morphology, infrared spectral characteristics, transmittance, solubility, water-holding capacity, retrogradation stability and digestibility were explored. The results showed that the amylopectin content was 91.78% and amylose content was 8.21% in glutinous proso millet starch. The amylopectin content was 65.28% and amylose content was 34.72% in nonglutinous proso millet starch. The contents of resistant starch in nonglutinous proso millet flour and starch were higher than those in nonglutinous proso millet flour and starch, and all four values were over 50%. Glutinous proso millet starch showed better transparency and weaker retrogradation stability than did nonglutinous proso millet starch. Water-holding capacity and solubility of both glutinous and nonglutinous proso millet starch showed an upward trend with increasing temperature.关键词
黍米/糜米/淀粉/理化性质/消化特性Key words
glutinous proso millet/nonglutinous proso millet/starch/physicochemical properties/digestibility分类
轻工纺织引用本文复制引用
张丽珍,冀佩双,罗旭枭,穆虹彰,秦雁鹏,牛宇,乔志军..糜黍淀粉理化性质及消化特性[J].食品科学,2016,37(19):76-81,6.基金项目
国家现代农业（谷子糜子）产业技术体系建设专项（CARS-07-12.5-A12）；“十二五”国家科技支撑计划项目（2014BAD07B03-01）；山西省回国留学人员科研资助项目 （）
