| 蜡质马铃薯淀粉的研究开发 |
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| 引用本文： | 罗发兴,黄强,张乐兴.蜡质马铃薯淀粉的研究开发[J].食品研究与开发,2007,28(7):148-149. |
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| 作者姓名： | 罗发兴 黄强 张乐兴 |
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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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| 摘 要： | 介绍了蜡质马铃薯淀粉作为一种新型淀粉原料，不但具有普通马铃薯淀粉的优点，而且由于其几乎不含直链淀粉，在黏度、凝胶强度和老化等性质具有更加突出的优点。同时介绍了蜡质马铃薯的研究和开发现状，并对其发展前景作了展望。
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| 关 键 词： | 蜡质马铃薯 淀粉 性质 |
| 修稿时间： | 2006-11-26 |
THE STUDY AND DEVELOPMENT OF WAXY POTATO |
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| LUO Fa-xing,HUANG Qiang,ZHANG Le-xing.THE STUDY AND DEVELOPMENT OF WAXY POTATO[J].Food Research and Developent,2007,28(7):148-149. |
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| Authors: | LUO Fa-xing HUANG Qiang ZHANG Le-xing |
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| Affiliation: | College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, Guangdong, China |
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| Abstract: | As a new starch material, waxy potato starch not only has the advantages of popular potato starch. Moreover, it almost amylopectin, and has excellent characteristics in viscosity, intensity of gelling and resistant to retrogradation. The study progress and developing prospects of waxy potato starch is introduced in this paper . |
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| Keywords: | waxy potato starch properties |
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