薏米淀粉的颗粒结构与性质研究

Study on Structure and Properties of Job's-Tears Starch

淀粉是薏米的主要成分 ,其结构和性质对薏米的加工和薏米食品的品质有重要的影响。本文研究了薏米淀粉颗粒的表面结构、偏光十字、X -衍射图谱和结晶结构 ,以及薏米淀粉糊的粘度曲线等特性 ,为薏米食品的开发提供理论基础。

The basis of Job's-tears is starch. The structure and properties of Job's-tears starch influence the process and quality of Job's-tears food. So the properties and structure of Job's-tears starch such as granule morphology,structure,polarization cross,X-ray diffraction and paste viscosity curve were studies. It provided theoretical basis for development of Job's-tears products.