| 板栗淀粉的性质研究 |
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| 引用本文： | 吴雪辉,张加明. 板栗淀粉的性质研究[J]. 食品科学, 2003, 24(6): 38-41 |
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| 作者姓名： | 吴雪辉 张加明 |
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| 作者单位： | 华南农业大学食品学院 |
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| 基金项目： | 广东省农业攻关项目(E02036) |
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| 摘 要： | 淀粉是板栗的主要成分,其结构和性质直接关系到板栗的加工和应用。本文研究了板栗淀粉的表面结构、偏光十字、X-衍射图谱和结晶结构、粘度曲线等特性,以及淀粉乳浓度、温度、pH值、常用食品添加剂等对板栗淀粉糊粘度的影响,为开发板栗深加工产品提供理论基础。
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| 关 键 词： | 板栗 淀粉 特性 |
| 文章编号： | 1002-6630(2003)06-0038-04 |
Study on Properties of Chestnut Starch |
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| WU Xue-Hui,ZHANG Jia-Ming. Study on Properties of Chestnut Starch[J]. Food Science, 2003, 24(6): 38-41 |
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| Authors: | WU Xue-Hui ZHANG Jia-Ming |
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| Abstract: | Starch is the main compostion of chestnut.Its structure and characteristics would influence the process of chestnut.Sothe characteristics of chestnut starch were studied,including surface structure,polarization cross, X-ray diffraction pattern andBrabender viscosity curve. The viscosity propertiy was affected by concentration,temperature,pH and food additives.Thisstudy was used for providing theoretical basis for development of chestnut products. |
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| Keywords: | chestnut starch properties |
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