| 西米淀粉的物化性质研究 |
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| 引用本文： | 陈翠兰,张本山.西米淀粉的物化性质研究[J].食品工业科技,2010(1). |
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| 作者姓名： | 陈翠兰 张本山 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 基金项目： | 国家科技支撑计划(2006BAD27B04); 广东省科技计划项目(2007B080401010) |
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| 摘 要： | 研究了西米淀粉的组成、颗粒形貌及糊化、透明度、老化方面的性质,并与木薯和马铃薯进行了比较。结果表明,西米淀粉的蛋白质含量为0.21%,直链淀粉含量为28%,颗粒为椭圆形,西米淀粉的起糊温度为70.3℃,热糊稳定性高,凝沉性比薯类淀粉弱,西米淀粉的透明度为57.5%,比薯类淀粉易老化。为进一步了解西米淀粉的特性及应用开发提供了一定的理论依据。
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| 关 键 词： | 西米淀粉 淀粉糊 性质 |
Study on physico-chemical characteristics of sago starch |
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| CHEN Cui-lan,ZHANG Ben-shan.Study on physico-chemical characteristics of sago starch[J].Science and Technology of Food Industry,2010(1). |
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| Authors: | CHEN Cui-lan ZHANG Ben-shan |
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| Affiliation: | CHEN Cui-lan,ZHANG Ben-shan(College of Light Industry , Food Science,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | The physico-chemical characteristics of sago starch sample were determined and compared to cassava starch and potato starch, covering chemical compositions, granule morphology, paste viscosity, clarity and retrogradation.Results showed that the protein content of the sago starch was 0.21% and the amylose content was 28% ,with granule shape of ellipse.Sago starch had high pasting temperature 70.3℃ and good hot paste stability.The setback capacity was weaker than potato and cassava.The transparency was 57.5% .The starch paste was easy to sedimentate.The results were useful for utilization of sago starch. |
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| Keywords: | sago starch starch paste characteristics |
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