| 主要根茎类作物淀粉特性研究 |
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| 引用本文： | 陆国权, 唐忠厚, 郑遗凡. 主要根茎类作物淀粉特性研究[J]. 中国食品学报, 2006, 6(4): 67-71 |
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| 作者姓名： | 陆国权 唐忠厚 郑遗凡 |
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| 作者单位： | 1. 浙江大学农业与生物技术学院,杭州,310029
2. 浙江工业大学化学系,杭州,31000 |
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| 基金项目： | 国家高技术研究发展计划(863计划)，浙江省科技厅资助项目，教育部留学回国人员科研启动基金 |
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| 摘 要： | 采用扫描电镜、X-射线衍射和粘度测定等方法对甘薯、马铃薯和芋艿3种我国主要根茎作物淀粉的理化特性和糊化特性进行了研究,以便为其有效利用提供理论依据.结果表明:这3种根茎作物淀粉粒均有圆形、椭圆形和不规则多边形的形状,淀粉粒大小、分布、表面结构、晶体特性、淀粉成分和糊化特性作物间存在显著差异,而作物品种间差异较小.
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| 关 键 词： | 淀粉 理化与糊化特性 马铃薯 甘薯 芋艿 |
| 文章编号： | 1009-7848(2006)04-0067-05 |
| 修稿时间： | 2005-07-04 |
Studies on the Starch Characteristics of Three Root and Tuber Crops |
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| Lu Guoquan,Tang Zhonghou,Zheng Yifan. Studies on the Starch Characteristics of Three Root and Tuber Crops[J]. Journal of Chinese Institute of Food Science and Technology, 2006, 6(4): 67-71 |
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| Authors: | Lu Guoquan Tang Zhonghou Zheng Yifan |
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| Abstract: | In order to provide theoretical basis for effective use of these starchs,the starch granule characteristics,compositions and gelatinization characteristics of starch from sweetpotato,potato and taro were determined by the scanning electron microscope,X-Ray Diffractometer,and Rapid Visco-Analyser in this study. The results showed that the differences of starch shapes in three crops are not significant. The differences of starch sizes,crystal characteristics,compositions and gelatinization characteristics are significant among three root and tuber crops,however,there are no significant differences in starch physiochemical characteristics and pasting properties among different varieties tested. |
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| Keywords: | Starch Physiochemical and gelatinization characteristics Potato Sweetpotato Taro |
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