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投稿时间：2015-08-13
投稿时间：2015-08-13
中文摘要: 碱法提取的短柄枹栎种子淀粉纯度很高，含有0.59%的脂肪、0.95%的蛋白质，未检测到灰分和粗纤维。短柄枹栎种子淀粉的溶解度和膨胀度随温度的上升而增加，在糊化温度附近变化较大；淀粉糊的浑浊度随着时间呈现先下降然后稳定的趋势；短柄枹栎种子淀粉糊的凝沉稳定性比玉米淀粉好；3%和5%的短柄枹栎种子淀粉糊，属于假塑性流体，用幂律模型拟合效果好；短柄枹栎种子淀粉的快消化淀粉、慢消化淀粉和抗性淀粉分别为29.52%、12.39%和55.0%，其水解指数和血糖指数分别为40.35%和42.98%，属于一种低GI食物。
Abstract:Q.glandulifera Bl.seed starch obtained by alkaline eluting contained 0.59%crude fat of dry matter，0.95%crude protein of dry matter，and a low content of dietary fiber and total ash，which indicated the extracted starch purity was high.Swelling power and solubility of Q.glandulifera Bl.seed starch increased with the rise of temperature，larger changes near the gelatinization temperature；turbidity of starch paste showed the tendency of decline and then stable with time；retrogradation property of starch paste was better than corn starch；3% and 5%starch paste was pseudoplastic fluid，and the fitting effects in the power law model for linear regression were good；Q.glandulifera Bl.seed starch consisted of 29.52%rapidly digested starch，12.39%slowly digested starch，and 55%resistant starch.Hydrolysis index and glycemic index of Q.glandulifera Bl.seed starch were 40.35%and 42.98%，respectively，belonging to a kind of low GI food.
文章编号：201615037 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| LI Song-nan，LI Ya-qin，JIN Shan-shan，ZHANG Shu，ZHOU Yi-bin | School of Tea and Food Technology，Anhui Agricultural University，Hefei 230036，Anhui，China |
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