摘要
以荸荠为原料提取淀粉，测定了淀粉的组成、颗粒及糊化、老化等方面的性质。结果表明，淀粉中直链含量为27．3％，淀粉颗粒为椭圆、多角等形貌，颗粒表面光滑平整，粒径为3～14μm，为接近A型的C型晶体。热力学参数分别为T064．08℃、Tp67．70℃、Tc72．85℃和ΔH11．97J／g干重。荸荠淀粉达到糊化温度后膨胀和溶解能力大于玉米淀粉、小于木薯淀粉，具有很高的黏性，透明度较好，抗冻融优良远高于木薯和玉米淀粉，但较易凝沉。
The property of starch isolated from Chinese water chestnut was investigated, covering granule configuration, pasting and thermal characteristics. Results show that the amylose content of the water chestnut starch is 27.3%, with granule shape of ellipse, polygon, etc, and the starch granule size ranges from 3 to 14 μm; its X - my pattern is of C - type closing to A - type. Its gelatinization parameters determined by DSC are To64.08 ℃, Tp67.70 ℃, Tc72.85 ℃, and ΔH11.97 J/g（dry）. The swelling and solubility of the Chinese water chestnut starch are higher than that of corn starch and lower than that of cassava starch. The paste has high viscosity, good transparency and good freeze - thaw stability, but is easy to sedimentate.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2008年第1期66-70,共5页
Journal of the Chinese Cereals and Oils Association
关键词
荸荠
淀粉
物化
特性
Chinese water chestnut, starch, physicochemical properties
