| 芡实淀粉理化性质的研究
| Study on Physico-Chemical Properties of Euryale ferox Starch
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| DOI：
| 中文关键词: 芡实 淀粉 理化性质
| 英文关键词: Euryale ferox starch physical and chemical properties
| 基金项目:苏州市科学技术局资助项目(KY2009051和SN201035)
| 作者
| 单位
| 王晶
| 吉林农业大学食品科学与工程学院,吉林长春,130118
| 张然
| 常熟理工学院生物与食品工程学院,江苏常熟,215500
| 王立梅
| 常熟理工学院生物与食品工程学院,江苏常熟,215500
| 焦素娟
| 常熟理工学院生物与食品工程学院,江苏常熟,215500
| 齐斌
| 常熟理工学院生物与食品工程学院,江苏常熟,215500
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| 中文摘要:
| 淀粉是芡实中含量最高的组分,其结构和性质对芡实的加工和应用至关重要。研究了芡实淀粉的表面结构,冻融稳定性,溶解度,膨胀度,透明度,直链淀粉和支链淀粉的含量,以及淀粉糊特征曲线等理化性质并与马铃薯和玉米淀粉进行比较。结果表明,与马铃薯和玉米淀粉相比,芡实淀粉的溶解度,膨胀度,透明度以及峰值粘度的值较低,糊化温度的值和直链淀粉的含量较高,冻融稳定性与玉米淀粉相近。
| 英文摘要:
| Starch is the highest content of Euryale ferox,its structure and characteristic are critical index for application.Some physical and chemical properties of Euryale ferox starch with potato starch and corn starch were compared in this study,including surface structure,freeze-thaw stability,solubility,swelling power,transparency,amyloes and amylopectin content and viscosity characteristic curve.The results indicated that the value of solubility,swelling power,transparency and peak viscosity is lower than that of potato or corn starch,but the pasting temperature value and the content of amylase are superior to those of potato starch or maize starch,the freeze-thaw stability is close to corn starch.
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