摘要
为快速检定葛根淀粉,取7种市售葛根淀粉与自制的葛根淀粉进行理化性质比较。经淀粉颗粒形态观测和直链淀粉含量、吸光度、黏度、透明度、凝沉性、冻融稳定性、膨胀度、溶解度、葛根素含量等检测显示自制葛根淀粉与7种市售葛根淀粉的理化性质有多项差别。
In order to provide experimental evidences for the rapid identification of kudzu starch, 7 brands of commercial kudzu starch and kudzu starch prepared in our laboratory were subjected to morphological observation and determination of physiochemical properties such as transparency, solubility, viscosity, retrogradation, swelling power, and puerarin, amylose and amylopectin contents and freeze-thaw stability. Results indicated significant differences in physiochemical properties were observed among 8 kudzu starch samples.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第21期50-52,共3页
Food Science
基金
国家科技基础条件平台建设子项目(2005DKA21006)
关键词
葛根淀粉
理化性质
比较
kudzu starch
physio-chemical properties
comparison
