眉豆淀粉的研究

Properties of Cowpea Starch

本文研究了眉豆淀粉的性质 ,实验采用日立S - 550型电子扫描显微镜拍摄了眉豆淀粉颗粒的形貌 ;用日本OlympusVanoxBHS - 2型多功能光学显微镜观察了其偏光十字 ;用日本理学D/max -IIIA型X -光衍射仪测定了X -光衍射图样及结晶结构 ;用美国Waters公司SugarAnalyerI型高效液相色谱仪测定了其淀粉的重均聚合度、数均聚合度、分子量分布及分散度等 ,并与玉米、马铃薯淀粉进行了比较。在淀粉的应用中 ,糊的性质至关重要 ,实验采用德国Viskograph -E型Brabender连续粘度计对眉豆淀粉在不同乳浓度、pH及蔗糖添加量的情况下测定其粘度曲线 ,研究了不同条件对糊粘度的影响等。将为指导生产和开发眉豆淀粉应用提供理论基础 。

The physical and chemical properties of Cowpea (Vigna Sinensis) starch prepared by wet milling process were systematically studied,including granule morphology,structure,polarization cross,X-ray diffraction pattern,molecular distribution,gelatinization and paste viscosity.The concentration,pH and other ingredients added such as sugar showed different effects on the starch gelatinization and paste viscosity properties.Comparisons were made with corn and potato starches.