| 薏米淀粉的颗粒结构与性质研究 |
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| 引用本文： | 吴雪辉,何淑华,谢炜琴.薏米淀粉的颗粒结构与性质研究[J].中国粮油学报,2004,19(3):35-37. |
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| 作者姓名： | 吴雪辉 何淑华 谢炜琴 |
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| 作者单位： | 华南农业大学食品学院,广州,510642 |
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| 摘 要： | 淀粉是薏米的主要成分，其结构和性质对薏米的加工和薏米食品的品质有重要的影响。本文研究了薏米淀粉颗粒的表面结构、偏光十字、X-衍射图谱和结晶结构，以及薏米淀粉糊的粘度曲线等特性，为薏米食品的开发提供理论基础。
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| 关 键 词： | 薏米淀粉 颗粒结构 性质 结晶结构 薏米食品 粘度曲线 |
Study on Structure and Properties of Job's-Tears Starch |
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| Wu Xuehui,He Shuhua,Xie Weiqin.Study on Structure and Properties of Job''''s-Tears Starch[J].Journal of the Chinese Cereals and Oils Association,2004,19(3):35-37. |
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| Authors: | Wu Xuehui He Shuhua Xie Weiqin |
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| Abstract: | The basis of Job's-tears is starch. The structure and properties of Job's-tears starch influence the process and quality of Job's-tears food. So the properties and structure of Job's-tears starch such as granule morphology,structure,polarization cross,X-ray diffraction and paste viscosity curve were studies. It provided theoretical basis for development of Job's-tears products. |
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| Keywords: | Job's-tears starch structure property |
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