| 板栗淀粉加工特性的研究注 |
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| 引用本文： | 江美都,顾振宇,王强林,祝纯煌.板栗淀粉加工特性的研究注[J].中国粮油学报,2001,16(6):55-58. |
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| 作者姓名： | 江美都 顾振宇 王强林 祝纯煌 |
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| 作者单位： | 杭州商学院食品科学与工程系,杭州,310035 |
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| 基金项目： | 浙江省科委科研项目资助 |
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| 摘 要： | 通过对板栗淀粉的纯化和有关成份测试，探索板栗淀粉加工特性指标。包括淀粉颗粒形貌，RVA分析结果，溶解度与膨胀度，糊化温度，直链，支链淀粉的含量等。并与马铃薯淀粉，玉米淀粉进行了比较。
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| 关 键 词： | 板栗淀粉 加工特性 RVA分析 溶解度 膨胀度 颗粒形貌 |
Study on Processing Properties of Chestnut Starch |
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| Jiang Meidu,Gu Zhenyu,Wang Qianglin,Zhu Chunhuang.Study on Processing Properties of Chestnut Starch[J].Journal of the Chinese Cereals and Oils Association,2001,16(6):55-58. |
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| Authors: | Jiang Meidu Gu Zhenyu Wang Qianglin Zhu Chunhuang |
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| Abstract: | Chestnut starch was purified.Some processing properties of the chestnut starch were studied,including microphoto of starch granule,graphical analysis by RVA,solubility and swelling power,pasting temperature,amylose and amylopectin contents.Comparisons were made with maize starch and potato starch. |
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| Keywords: | chestnut starch processing property |
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