摘要
以实验室提取的荞麦淀粉为原料对其性质进行研究,并与玉米淀粉、马铃薯淀粉和木薯淀粉的性质进行了比较。结果表明,荞麦淀粉、玉米淀粉、马铃薯淀粉及木薯淀粉在溶解度、膨胀度、抗酶解力、透明度、冻融稳定性、凝沉性、热力学性质及其黏度特性方面存在一定的差别。因此荞麦淀粉作为一种淀粉新资源,具有一定的开发价值和广阔的发展前景。
The properties of buckwheat starch prepared in our lab by wet-mining method were investigated and were compared with those of corn starch, potato starch and tapioca starch. The results indicated that there were some differences in solubility, expansibility, anti-enzymolysis, transparency, freezing and thawing stability, gelatin, thermodynamic property and viscosity property. The buckwheat starch, as a new starch resource, has some utilization values and expansive development prospects.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第11期104-108,共5页
Food Science
关键词
荞麦淀粉
性质
黏度
buckwheat starch, properties
viscosity
