Abstract: In this paper,the light phase of the by-product in the process of wheat starch production by decanter centrifuge,was used as raw material.The physiochemical properties of starch made from it were studied and compared with other two kinds of starches(A-type,B-type) in the same production process.The results showed that the starch granules made from light liquid phase had much lower solubility and expanding capacity than starch granules of A-type and B-type starch.Besides,the starch paste had a inferior transparency,a larger sedimentation volume,a higher freeze-thaw stability and a much more easier to gelatinize;it also showed a worse resistance to the digestion enzymes,the most rapid digestion rate and the highest glycemic index in the prediction of blood sugar.
马晓军,熊建. 三相卧螺法生产小麦淀粉的副产物——轻相液中淀粉的理化功能特性分析[J]. 食品与发酵工业, 2011, 37(04): 52-57.
Ma Xiao-jun,Xiong Jian. The Analysis of Physiochemical Properties of the Starch in the By-product Light Phase in Wheat Starch Processing by Decanter Centrifuge[J]. Food and Fermentation Industries, 2011, 37(04): 52-57.