| 百合淀粉颗粒结构与性质研究 |
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| 引用本文： | 吴雪辉,黄永芳,谢治芳,黄钻.百合淀粉颗粒结构与性质研究[J].食品科学,2004,25(2):43-45. |
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| 作者姓名： | 吴雪辉 黄永芳 谢治芳 黄钻 |
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| 作者单位： | 华南农业大学食品学院，华南农业大学经济研究中心 |
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| 基金项目： | 广东省教育厅自然科学基金资助项目(Z02008) |
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| 摘 要： | 本文研究了百合淀粉的表面结构、偏光十字、X-衍射图谱和晶结构以及百合淀粉糊的流变学特性等,为百合食品的开发提供理论依据。
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| 关 键 词： | 百合 淀粉 结构 性质 |
| 文章编号： | 1002-6630(2004)02-0043-03 |
Study on Structure and Properties of Lily Starch |
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| WU Xue-hui,HUANG Yong-fang,XIE Zhi-fang,HUANG Zuan.Study on Structure and Properties of Lily Starch[J].Food Science,2004,25(2):43-45. |
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| Authors: | WU Xue-hui HUANG Yong-fang XIE Zhi-fang HUANG Zuan |
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| Affiliation: | 1.College of Food Science, South China Agric. Univ.;2.Non-timber ForestryResearch Center, South China Agric. |
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| Abstract: | The basis of Lily is starch. The structure and properties of Lily starch influence the process and quality of Lily food.So the properties and structure of Lily starch such as granule morphology, structure, polarization croos, X-ray diffraction andrheological characteristics were studies. It is for providing theoretical basis for development of Lily products. |
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| Keywords: | Lily starch structure properties |
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