The starch content of millet was 50％ ～ 60％. This paper introduced starch extraction methods such as the lye, surface active agent and protease extraction method to explore the nature of the impact of different extracting methods on millet starch properties. The results showed that: The millet starch extracted by 0.2％ NaOH had a lower gelatinization temperature, a harder gel and easy - to - retrogradation property, but greater solubility and swelling power, which showed that it had a damage on millet starch granules to a certain degree. The millet starch extracted by 1％ enzyme had larger residues of fat and protein, denser structure, higher pasting temperature and paste viscosity, but worse solubility and swelling power. Yield of the millet starch extracted by 1％ SDS was higher than that of starch extracted by 0.2％ NaOH and 1％ enzyme. And the starch had lower protein residue and higher pasting viscosity. Considered comprehensively, the millet starch extracted by the surfactant extraction could reflect the nature of millet starch granules better.%小米含淀粉约50%～60%.试验以小米为原料,采用碱液、表面活性剂、蛋白酶等方法提取小麦淀粉,分析提取方法对小米淀粉性质的影响.结果表明:0.2%NaOH提取的小米淀粉糊化温度较低,凝胶硬度较大,易于回生,溶解度和膨润力较大,对小米淀粉颗粒有一定程度的破坏.1%酶法提取的小米淀粉脂类和蛋白质的残留量较大,结构紧密,糊化温度和糊化黏度较高,溶解性和膨润力较差.1%SDS法提取小米淀粉的得率相对于碱法和酶法高,蛋白质残留量低,糊化黏度较高.综合考虑,表面活性剂法提取的小米淀粉能较好的反映小米淀粉颗粒的性质.
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