摘要
研究了慈姑淀粉性质,结果发现:慈姑淀粉粒多呈圆形,少数椭圆形,粒径范围为4～25μm,平均粒径10μm,X-射线衍射呈C型结晶图样。DSC法测得慈姑的起始糊化温度To=52.330℃,峰值温度TP=68.226℃,终止温度Tc=77.280℃。快速黏度测定仪测得慈姑淀粉的峰值黏度为2363.00mPa.s,最低黏度为1756.00mPa.s。55℃以下,慈姑淀粉的溶解度与膨润力低,糊化后溶解度与膨润力大大提高。与玉米淀粉、木薯淀粉和莲藕淀粉相比,慈姑淀粉糊透明度较低,冻融稳定性较强。
Properties of arrowhead starch were studied in this paper. The results showed that arrowhead starch granules are commonly round shape, the range of starch granules size is 4-25μm, and its average size is 10μm. Its X-ray diffraction pattern is C type. Gelatinization temperature is measured by DSC, onset temperature TO, peak temperature Tp and end temperature Tc are 52. 330℃, 68. 226℃, 77. 280℃, respectively. RVA measurement shows that the highest viscosity and lowest viscosity of arrowhead starch were 2363.00 mPa·s and 1756.00 mPa·s, respectively. Its solubility and swelling power were low below 55℃ and increased at the temperature over gelatinization. Compared to corn starch, tapioca starch and lotus root starch, arrowhead starch paste is lower in transparency but more stabilized in freezen-thrawing condition.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第10期40-43,共4页
Food and Fermentation Industries
基金
江苏省高校自然科学基金资助(05KJB550034)
关键词
慈姑
淀粉
性质
arrowhead
starch
properties
