摘要
本文采用扫描电镜观察荔枝核淀粉颗粒呈椭圆或多边形。差示扫描量热仪分析荔枝核淀粉的热力学特性表明,其起始温度、峰温度、终止温度和吸热焓值分别为69.04℃、78.79℃、87.08℃和7.5J/g。X射线衍射分析表明荔枝核淀粉呈C型结晶。Brabender粘度分析表明荔枝核淀粉糊化温度为85.3℃,淀粉糊高温稳定。
The crystalline, morphological, thermal and rheological properties of starch in htchi seed （Litchi chinensis Sonn. ） were studied. X-ray diffraction profile showed LSS had C-type crystallinity. Scanning electron micrograph （SEM） of this starch revealed the presence of oval or polyhedric shaped granules, with major length ranging between 4.0 ～ 14 μm. The DSC parameters such as transition temperatures （ To, Tp and Tc）, enthalpy of gelatinization （ Δ Hgel） of htchi seed starch （LSS） were 69.04℃, 78.79 ℃, 87.08 ℃ and 7.5 J/g, respectively. Pasting properties of LSS was measured using Brabender continual viscometer. Pasting temperature, peak viscosity of LSS were 85.3 ℃ and 126 BU, respectively.
出处
《天然产物研究与开发》
CAS
CSCD
2005年第4期415-417,共3页
Natural Product Research and Development
