黑米淀粉凝胶性的研究.doc

本科毕业设计(论文) 题目黑糯米淀粉凝胶性的研究学院生物与食品工程学院年级 200 7专业食品质量与安全班级 06040 71学号 06040 71 34 学生姓名宋蒙指导教师崔竹梅职称讲师论文提交日期 201 1年5月 20日黑糯米淀粉的凝胶性研究摘要采用碱提法提取分离黑糯米淀粉,测定了黑糯米中的总淀粉和直链淀粉的含量,并对淀粉的颗粒形态及凝胶性能进行了研究。结果显示此黑糯米中总淀粉含量为 %,未经脱脂的淀粉的直链淀粉的含量为 % ,脱脂淀粉中直链淀粉的含量 50% 。在光学显微镜下黑糯米淀粉的颗粒形态呈椭圆形,无明显裂痕。黑糯米淀粉的凝胶性能良好,制备淀粉凝胶的最佳条件是料液比 1:5 ,温度 100 ℃, pH ,并添加 % NaCl 和 % MgCl 2。黑糯米淀粉制备的可食膜为淡紫色,弹性和透明度良好,是生产可食性膜的理想的天然原料。关键词: 黑糯米淀粉凝胶可食膜 T he gel properties of black glutinous rice starch Abstract The starch of black glutinous rice was isolated by dilute alkaline solution , the content of total starch and amyl o se in black glutinous rice were determined, and the granule appearance and the gel properties were also studied. The results showed that the total starch content in black glutinous rice was % , the amyl o se content in the undefatted and defatted starch were % and 50% , respectively . The starch of black glutinous rice starch, showed oval shaped granules under an optical microscope, no obvious cracks. The starch of black glutinous rice showed satisfied gel properties .The best e xtract ing procedure of ma king gel was: the ratio of solid and liquid was 1:5,pH used for the protein extraction solution ,100 ℃ as the extraction ermperature , both % NaCl and % MgCl 2 as addition agent application of the starch of black glutinous rice in food engineering was studied too. The results showed that the edible film made by the starch had perfect e lasticity and diaphaneity , with a lilac color. The starch of black glutinous rice was a good choice to producing edible film asa kind of nature resource . Key words: black glutinous rice; starch; gelatin; edible film 目录 1. 引言………………………………………………………………… 1 米淀粉的应用现状………………………………………………………… 1 黑糯米淀粉的基本构成和提取方法……………………………………… 1 本研究的目的意义………………………………………………………… 1 2. 材料与方法………………………………………………………… 2 材料………………………………………………………………………… 2 原料…………………………………………………………………… 2 主要试剂及配制……………………………………………………… 2 主要仪器……………………