| 茶叶籽淀粉理化性质研究 |
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| 引用本文： | 肖龙艳,齐玉堂,张维农,张海龙.茶叶籽淀粉理化性质研究[J].食品科学,2012,33(3):54-57. |
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| 作者姓名： | 肖龙艳 齐玉堂 张维农 张海龙 |
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| 作者单位： | 1.武汉工业学院食品科学与工程学院 2.武汉工业学院油脂与植物蛋白工程技术研发中心 |
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| 基金项目： | 国家“863”计划项目(2010AA023003) |
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| 摘 要： | 研究茶叶籽淀粉颗粒形貌、大小和糊化温度，测定其溶解度和膨胀度、透明度、冻融稳定性、凝沉性及黏度等理化性质，并与玉米淀粉进行比较。结果表明：茶叶籽淀粉颗粒表面光滑，呈椭圆形或球形；不易发生糊化；溶解度与膨胀度随温度变化程度不大；与玉米淀粉相比，透明度与冻融稳定性不及玉米淀粉糊，但抗老化性稍强，黏度也高于玉米淀粉。
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| 关 键 词： | 茶叶籽 淀粉 理化性质 |
Physical and Chemical Properties of Tea Seed Starch |
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| XIAO Long-yan,QI Yu-tang,ZHANG Wei-nong,ZHANG Hai-long.Physical and Chemical Properties of Tea Seed Starch[J].Food Science,2012,33(3):54-57. |
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| Authors: | XIAO Long-yan QI Yu-tang ZHANG Wei-nong ZHANG Hai-long |
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| Affiliation: | 1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China；
2. Research Center of Oils and Plant Proteins Technology, Wuhan Polytechnic University, Wuhan 430023, China |
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| Abstract: | In order to provide a theoretical basis for development and utilization of tea seed starch,the granular morphology and size,gelatinization temperature,transparency,swelling strength,freeze-thaw stability,retrogradation,viscosity and other physicochemical properties of tea seed starch were measured and compared with those of corn starch.The results showed that tea seed starch granules revealed a smooth surface and were oval or round in shape and not easy to gelatinize.The solubility and swelling strength changed little with temperature.The transparency and freeze-thaw stability were inferior to those of corn starch,but opposite results were observed for the retrogradation resistance and viscosity. |
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| Keywords: | tea seed starch physical and chemical properties |
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