| 芭蕉芋淀粉的研究 |
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| 引用本文： | 黄立新,周俊侠.芭蕉芋淀粉的研究[J].食品与发酵工业,1994(3):21-25. |
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| 作者姓名： | 黄立新 周俊侠 |
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| 作者单位： | 华南理工大学碳水化合物研究室 |
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| 摘 要： | 本文研究了贵州和广东生产的芭蕉芋淀粉的颗粒形貌、链淀粉含量、Ｘ－光衍射图样、糊化温度、糊粘度曲线、抗剪切力稳定性、冻融稳定性，以及浓度、ｐＨ、蔗糖对糊粘度影响等性质。用木薯淀粉和玉米淀粉做了对比试验。研究结果对今后芭蕉芋淀粉的开发利用将会起到好的促进作用。
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| 关 键 词： | 芭蕉芋，淀粉，颗粒，糊性质 |
A Study on the Canna Starch |
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| Huang Lixin, Zhou Junxia, Zhang Litian.A Study on the Canna Starch[J].Food and Fermentation Industries,1994(3):21-25. |
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| Authors: | Huang Lixin Zhou Junxia Zhang Litian |
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| Abstract: | wo samples of canna starch produced from different regions were studied for their granule morphology, X-diffraction pattern, amylose content, gelatinization temperature, paste viscosityy graph,shear stability, freeze-thaw stability and the effects of concentration, pH, sucrose on viscosity properties. Comparisions were also made with corn and topioca starches. |
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| Keywords: | anna Starch Granule morphology Paste property |
| 本文献已被 CNKI 维普 等数据库收录！ |
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