摘要
淀粉是芡实中含量最高的组分,其结构和性质对芡实的加工和应用至关重要。研究了芡实淀粉的表面结构,冻融稳定性,溶解度,膨胀度,透明度,直链淀粉和支链淀粉的含量,以及淀粉糊特征曲线等理化性质并与马铃薯和玉米淀粉进行比较。结果表明,与马铃薯和玉米淀粉相比,芡实淀粉的溶解度,膨胀度,透明度以及峰值粘度的值较低,糊化温度的值和直链淀粉的含量较高,冻融稳定性与玉米淀粉相近。
Starch is the highest content of Euryale ferox,its structure and characteristic are critical index for application.Some physical and chemical properties of Euryale ferox starch with potato starch and corn starch were compared in this study,including surface structure,freeze-thaw stability,solubility,swelling power,transparency,amyloes and amylopectin content and viscosity characteristic curve.The results indicated that the value of solubility,swelling power,transparency and peak viscosity is lower than that of potato or corn starch,but the pasting temperature value and the content of amylase are superior to those of potato starch or maize starch,the freeze-thaw stability is close to corn starch.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2011年第4期561-564,共4页
Journal of Food Science and Biotechnology
基金
苏州市科学技术局资助项目(KY2009051和SN201035)
关键词
芡实
淀粉
理化性质
Euryale ferox, starch, physical and chemical properties
