| 籽粒苋籽实中淀粉的理化性质 |
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| 引用本文： | 夏雪娟,廖芙蓉,阚建全.籽粒苋籽实中淀粉的理化性质[J].食品科学,2014,35(1):110-114. |
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| 作者姓名： | 夏雪娟 廖芙蓉 阚建全 |
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| 作者单位： | 西南大学食品科学学院，重庆市农产品加工及贮藏重点实验室，重庆 400715 |
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| 摘 要： | 方法：以玉米、木薯和红薯淀粉为对照，研究实验室提取的籽粒苋K112籽实淀粉的溶解度和膨胀度、透明度、沉降曲线、冻融稳定性、老化值、淀粉糊凝胶特性和黏度。结果表明：籽粒苋籽实中淀粉含量为62.49%，其中直链淀粉含量为6.12%；其淀粉的溶解度、透明度、沉降速率低于其他3种淀粉，但膨胀度最高；冻融稳定性较差，淀粉凝胶的硬度一般，黏度较低。
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| 关 键 词： | 籽粒苋 籽实淀粉 理化性质 |
| 收稿时间： | 2012-11-21 |
Physico-chemical Properties of Grain Amaranth Starch |
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| XIA Xue-juan,LIAO Fu-rong,KAN Jian-quan.Physico-chemical Properties of Grain Amaranth Starch[J].Food Science,2014,35(1):110-114. |
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| Authors: | XIA Xue-juan LIAO Fu-rong KAN Jian-quan |
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| Affiliation: | Key Laboratory of Products Processing and Storage of Chongqing, College of Food Science,
Southwest University, Chongqing 400715, China |
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| Abstract: | The solubility, swelling power, transparency, settlement curve, freeze-thaw stability, aging value, gel strength
and viscosity of starch from grain amaranth K112 (Amaranthus cruentus L.) seeds were analyzed and compared with those
of starches from corn, cassava and sweet potato. The results indicated that the starch content in grain amaranth seeds was
62.49%, in which amylose accounted for about 6.12%. The solubility, transparency and settling velocity of grain amaranth
starch were lower whereas the swelling power was higher as compared with those of starches from three other crop plants.
This starch had poorer freeze-thaw stability, intermediate gel strength and lower viscosity. |
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| Keywords: | grain amaranth seed starch physico-chemical properties |
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