| 慈姑淀粉的性质研究 |
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| 引用本文： | 王素雅,曹崇江,杨晓蓉,谢群,丁男.慈姑淀粉的性质研究[J].食品与发酵工业,2008,34(10). |
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| 作者姓名： | 王素雅 曹崇江 杨晓蓉 谢群 丁男 |
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| 作者单位： | 南京财经大学食品科学与工程学院,江苏省粮油食品检测与深加工重点实验室,江苏,南京,210003 |
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| 基金项目： | 江苏省高校自然科学基金资助 |
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| 摘 要： | 研究了慈姑淀粉性质,结果发现:慈姑淀粉粒多呈圆形,少数椭圆形,粒径范围为4～25μm,平均粒径10μm,X-射线衍射呈C型结晶图样。DSC法测得慈姑的起始糊化温度To=52.330℃,峰值温度TP=68.226℃,终止温度Tc=77.280℃。快速黏度测定仪测得慈姑淀粉的峰值黏度为2363.00mPa.s,最低黏度为1756.00mPa.s。55℃以下,慈姑淀粉的溶解度与膨润力低,糊化后溶解度与膨润力大大提高。与玉米淀粉、木薯淀粉和莲藕淀粉相比,慈姑淀粉糊透明度较低,冻融稳定性较强。
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| 关 键 词： | 慈姑 淀粉 性质 |
Studies on Properties of Arrowhead Starch |
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| Wang Suya,Cao Chongjiang,Yang Xiaorong,Xie Qun,Ding Nan.Studies on Properties of Arrowhead Starch[J].Food and Fermentation Industries,2008,34(10). |
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| Authors: | Wang Suya Cao Chongjiang Yang Xiaorong Xie Qun Ding Nan |
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| Abstract: | Properties of arrowhead starch were studied in this paper.The results showed that arrowhead starch granules are commonly round shape,the range of starch granules size is 4-25μm,and its average size is 10μm.Its X-ray diffraction pattern is C type.Gelatinization temperature is measured by DSC,onset temperature T0,peak temperature Tp and end temperature Tc are 52.330℃,68.226℃,77.280℃,respectively.RVA measurement shows that the highest viscosity and lowest viscosity of arrowhead starch were 2363.00 mPa·s and 1756.00 mPa·s,respectively.Its solubility and swelling power were low below 55 ℃ and increased at the temperature over gelatinization.Compared to corn starch,tapioca starch and lotus root starch,arrowhead starch paste is lower in transparency but more stabilized in freezen-thrawing condition. |
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| Keywords: | arrowhead starch properties |
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