洪泽湖野生红莲子、芡实、菱角中淀粉的理化性质研究

以洪泽湖野生的红莲子、芡实、菱角为原料,采用浸泡法制备3种淀粉,并对3种淀粉的颗粒形貌、大小、结晶结构、热学性质、溶解度、膨胀度、糊化特性、分子大小与分布进行研究。结果表明:野生莲子、芡实和菱角淀粉体积平均粒径分别为11.77,2.15,25.76μm,且颗粒大小均匀。3种淀粉均为A型结晶构型,莲子、芡实和菱角淀粉的晶体度分别为27.1%,23.7%,25.7%。糊化峰值温度分别为76.04,72.37,75.88℃,糊化焓值分别为8.46,5.58,4.63J/g。3种淀粉糊的冻融稳定性较差,易形成局部的微晶束,易凝沉、易回生,均不适合应用于冷冻食品;3种淀粉糊的透明度介于马铃薯淀粉和玉米淀粉之间;3种淀粉的热糊稳定性较好,适用于高温食品的生产。

Properties of starch from lotus seed, gordon euryale and water chestnut seed in Hongze lake

Some physical-chemical properties of starch from lotus seed,gordon euryale seed and water chestnut in Hongze lake were investigated,including granule microphotograph,granule size,crystalline structure,thermal properties,solubility,swelling volume,pasting behaviour,and molecular structure.The results showed that: the average particle size of starch volume of wild lotus seed,gorgon fruit,and water chestnut was 11.77 μm,2.15 μm and 25.76 μm,respectively.And the particle size was uniform.The crystalline configuration of these three kinds of starch was all A-type.The crystal degree of lotus seed,gorgon fruit,and water chestnut starch crystal was 27.1%,23.7% and 25.7%,respectively;the gelatinization peak temperature was 76.04 ℃,72.37 ℃ and 75.88 ℃,respectively;gelatinization enthalpy values were 8.46J/g,5.58J/g and 4.63J/g,respectively.The freeze-thaw stability of the three starch paste was poor,which was easy to form a local micro beam and retrogradation.As a result,all three were not suitable for frozen foods.The transparency of three starch pastes was between potato starch and corn starch.Thermal paste stability of three starch was fine,which may be due to the association and crosslinking between the starch molecules.Therefore all three were suitable for the production of high temperature food.