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作者	单位
王燕¹，易翠平²，王强¹，周素梅¹	（1. 农业部农产品加工与质量控制重点开放实验室，中国农业科学院农产品加工研究所，北京 100193；2. 长沙理工大学，湖南长沙 410114）

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中文摘要:

为给燕麦淀粉的应用以及适宜加工品种的筛选提供依据，从国内主栽燕麦中选取10个品种的11个样品（其中坝莜1号有河北和山西产两种样品）作为供试材料，通过湿法提取燕麦淀粉，并对其组成、黏度及凝胶特性进行了对比分析。结果显示，不同裸燕麦品种的总淀粉含量和直链淀粉含量变幅分别为91.06%~95.98%和21.06%～31.26%，品种间总淀粉变异较小，而直链淀粉变异较大。淀粉糊化特征中，样品间淀粉糊化温度变异最小，平均为82.0 ℃，反映淀粉糊热稳定性的破损值差异最大（变异系数23.8%）。在淀粉的凝胶特性指标中，黏附性差异最为显著（变幅0.00～139.89 g·s），其次为硬度（9.87～43.76 g），弹性、黏聚性差别不显著。11个材料中，坝莜1号（河北产）淀粉糊黏度大，热稳定性好；晋八属于易回生、强凝胶型。

英文摘要:

Oat is a novel source of starch. In this paper, the qualitative characteristics of starch from different naked oat varieties were studied to provide the basis for application of oat starch and screening suitable oat varieties for starch processing in the future. The composition, viscosity and gel property of starches extracted from 11 naked oat varieties with wet procedure were compared. The results showed that, the amylose content varied from 21.06% to 31.26% among oat starches from different varieties. Accordimg to Brabender viscoamylograph, the pasting temperatures of starches were comparable and the mean was 82.0 ℃. The breakdown viscosities reflecting thermal stability of starch were significantly different (CV: 23. 8%). Among the texture parameters of starch gel, the most difference existed in adhesiveness(0.00～139.89 g·s) , followed by hardness(9.87～43.76 g) , whereas springiness and cohesiveness were not significant. According to the results, the starch from Bayou 1 (from Hebei province) had the highest pasting viscosity and thermal stability, and the starch from Jin 8 was more easily to retrograde and had the strongest gel.

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