谷朊粉生产中B淀粉浆理化特性

摘要

Taking B-starch, leftovers of vital gluten production by widely accepted three-phase lie screw method, as raw material,this paper measured and analyzed physical and chemical properties of B-starch by electron microscope and inductively coupledplasma optical emission spectrometry, by which microstructure, metal ion concentration in supernatant fluid, content of reducing sugar, thermodynamic property, gelatinization property were all concluded, also comparison with A-starch and wheat flour were carried out. The result of electron microscope indicated that particle size of B-starch was small and impurities were embe-dded , which contributed to bond with protein and pentosan. Analysis of thermodynamic property by differential scanning calorimeter and luminousness showed that B-starch was easy to gelatinization. In addition , contents of metal ion and reducing sugarmade B-starch accessible to be fermented for comprehensive utilization.%以目前广泛使用的三相卧螺法生产谷朊粉中的B淀粉浆为原料，通过扫描电子显微镜、电感耦合等离子发射光谱等技术测定了B淀粉的理化特性，包括微观结构、上清液中金属离子浓度、还原糖含量、热力学特性、粘度等，并与A淀粉及小麦粉进行了对比分析。扫描电子显微镜的观察显示B淀粉颗粒较小，与蛋白质、戊聚糖等粘性物质黏结。差示扫描量热仪的热力学特性以及透光率的分析表明小麦B淀粉糊化温度低，易糊化。B淀粉浆中的金属离子种类和含量以及还原糖含量适合后续发酵利用。