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花芸豆淀粉的性质研究 被引量:10

The Properties of Kidney Bean Starch
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摘要 研究测定花芸豆淀粉颗粒、糊及其凝胶等特性.发现淀粉颗粒多呈椭圆的腰形,少数圆形,大颗粒表面有明显轮纹,有呈细长或中心放射状的位于颗粒中部的裂纹;偏光十字清晰,多沿长轴方向拉伸呈X形;线条有少许弯曲,有裂纹的颗粒,其偏光十字多有分叉.粒径范围为10~60 μm,平均粒径24 μm,呈A型结晶图样,结晶区约56.8%,糊化温度73.7~88.3℃,糊化焓15.8 J/g.淀粉碘复合物可见光吸收光谱的最大吸收波长为607 nm,链淀粉相对含量为38.4%.花芸豆淀粉糊的抗剪切能力、凝沉性、冻融性和粘度等特性都与玉米淀粉较相近,糊丝长度小,为1.1 cm.加糖对淀粉凝胶的破裂强度及弹性模量的影响较大. The granules, paste, gel and other properties of the kidney bean starch were studied. Most of the granules are oval waist shape, others are spherical. The surface of the big granules have obvious wheel stripes, crack stripes which appearances long and thin or central emitting in the middle of the granules. Obvious birefringence were observed and most of them showing in X shape stretching along the long axis. Most of the granules with a few curved lines have a crossing birefringence. The range of starch granule size was 1 060μm with mean granules diameter 24μm. Kidney bean starch was attributed to A-type crystal structure and the degree of crystallinity was 56.8%. The gelatinization temperature was 73.7-88. 3℃ with 15.8 J/g of the enthalpy of gelatinization. The compound of kidney bean starch with iodine has the maximal absorbance at the 607nm and its amylose content was 38.4 %. Most of the properties of kidney bean starch paste such as shear resistance, retrogradation property, freeze - thaw stability and starch paste are similar to those of the corn starch. The paste silk is as short as 1.1cm. Effects on the rupture intensity and starch gel are stronger with sugar.
出处 《食品与发酵工业》 CAS CSCD 北大核心 2006年第8期35-40,共6页 Food and Fermentation Industries
基金 广东省农业领域重大科技专项项目(No.2004A20301005)
关键词 芸豆 淀粉 性质 kidney bean, starch, properties
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