Studies On Components, Properties And Application Of B-starch From Wheat

Components and properties of B-starch from wheat and it's maltodextins, as well as, preparation and application in sausages of this kind of maltodextins, are investigated and discussed in this dissertation.Components of B-starch are compared with those of A-starch and maize starch. The differences of properties between A- and B-starch, and impurities how to effect properties of B-starch are also studied. The results suggested that compared with A-starch and maize starch, there are more quantities of impurities, such as protein, lipid and pentosan, in B-starch. B-starch prepared in the laboratory almost has the same compositions as three samplings, and accords with the reports of some documents too. Differing from the granules in A-starch, those in B-starch are smaller sized (1-10m)and oval shaped, and felted each other. The crystallogram of A- and B-starch are similar, i.e. A type. There is difference in granular distribution between A- and B-starch. The granular distribution of B-starch is anomalous and extensive (l~1259m).B-starch has bigger dilatancy and retrogradation, and smaller blue value, solubility, viscosity, gelatinization temperature and gelatinization enthalpy.The technology of liquefaction of B-starch by heat-stable amylase was studied. By single-factor tests and orthogonal experiment, we get the optimum condition (slurry concentration 18 Be Jiquefaction temperature 95, liquefaction time 40min, and the dosage of enzyme 12g ).The differences of components and properties of A-, B-, and maize starch maltodextins are studied. Molecule mass distributions of B-starch maltodextins with different DE are determined. The influences of DE or protein and pentosan on the properties of B-starch maltodextins are studied too. The results indicated that compared with maltodextin made from A- and maize starch, there are much more quantities of impurities, such as protein, lipid and pentosan, in that made from B-starch. Mass average molecular weight, quantity average molecular weight, and molecule distribution of B-starch maltodextins will be all smaller when it's DE value is bigger. As far as water absorption and holding abilities, emulsion stability, and viscosity are concerned, maltodextins made from B-starch excels those from A- and maize starch. With the DE value augmenting, water absorption ability of B-starch maltodextins increases, while it's water holding ability, emulsion stability, and viscosity decrease under the same condition. Impurities, such as protein and pentosan, are good for water absorption and holding abilities, emulsion stability, and viscosity of B-starch maltodextins. The glass transition temperature of B-starch maltodextins will decrease when it's DE value increases.At last, application of B-starch maltodextins in sausage is studied and found that this kind of maltodextins excel those made from maize starch. The quality of sausages will be better when DE value of B-starch maltodextins is less, and dosage should be 6.0%.