黑米淀粉凝胶性的研究.doc

黑米淀粉凝胶性的研究
本科毕业设计(论文)
题目
学院生物与食品工程学院年级 2007 专业食品质量与安全班级学号学生姓名指导教师崔竹梅职称讲师论文提交日期 2011年5月 20 日
常熟理工学院毕业设计(论文)
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。%,%,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 ,%%MgCl2。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
I
常熟理工学院毕业设计(论文)
The 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 amylose 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 amylose 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 starch of black glutinous rice showed satisfied gel best extracting procedure of making 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 %MgCl2 as addition 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 elasticity and diaphaneity,with a lilac color. The starch of black glutinous rice was a good choice to producing edible film as a kind of nature resource.
Key words: black glutinous rice; starch; gelatin; edible film
II
常熟理工学院毕业设计(论文)
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
…………………………………………………………1
2. 材料与方法…………………………………………………………2
…………………………………………………………………………2
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