| 莲藕淀粉的糊化特性研究 |
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| 引用本文： | 田翠华,严守雷,李 洁,彭光华,王清章. 莲藕淀粉的糊化特性研究[J]. 食品科学, 2009, 30(11): 29-32. DOI: 10.7506/spkx1002-6630-200911005 |
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| 作者姓名： | 田翠华 严守雷 李 洁 彭光华 王清章 |
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| 作者单位： | 1. 华中农业大学食品科技学院 2. 惠州学院生命科学系 |
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| 基金项目： | 湖北省科技攻关计划重大项目(2002AA205A08) |
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| 摘 要： | 以莲藕淀粉为原料，采用X- 射线衍射仪、动态流变仪对莲藕淀粉糊化特性进行系统研究并探讨了莲藕淀粉的糊化机理。通过测定莲藕淀粉糊的润胀特性、碘蓝值和酶解力的变化及晶体崩解变化综合分析了淀粉的糊化过程。莲藕淀粉糊化的本质是淀粉颗粒的润胀、晶体的崩解和直链淀粉的释放。莲藕淀粉在过量水分下糊化形成以直链淀粉溶液为连续相和以支链淀粉颗粒或团块为分散相的多相体系。
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| 关 键 词： | 莲藕 淀粉 糊化特性 |
| 收稿时间： | 2008-08-13 |
Gelatinization Characteristics of Lotus Root Starch |
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| TIAN Cui-hua,YAN Shou-lei,LI Jie,PENG Guang-hua,WANG Qing-zhang. Gelatinization Characteristics of Lotus Root Starch[J]. Food Science, 2009, 30(11): 29-32. DOI: 10.7506/spkx1002-6630-200911005 |
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| Authors: | TIAN Cui-hua YAN Shou-lei LI Jie PENG Guang-hua WANG Qing-zhang |
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| Affiliation: | (1.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070,China；2.Department of Life Science, Huizhou University, Huizhou 516007, China) |
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| Abstract: | Gelatinization characteristics of lotus root starch were studied using X-ray diffractometer and dynamic rheometer. Alterations in swelling properties, blue value, enzyme hydrolyzability and crystal properties of lotus root starch paste were analyzed during gelatinization. Swelling of starch granule and crystal melting were observed as well as the release of amylose during gelatinization. A multiphase system was formed through gelatinization of starch in the presence of excessive water in which amylose functioned as continuous phase and amylopectin as dispersed phase. |
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| Keywords: | lotus root starch gelatinization properties |
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