毛板红品种板栗淀粉加工特性的研究

Study on Processing Properties of Castanea mollissima var. maobanhong Starch

研究了毛板红品种板栗淀粉的加工特性包括淀粉颗粒形貌，粘度，溶解度与膨胀度，糊化温度，直链、支链淀粉的含量等。结果表明，毛板红品种板栗淀粉颗粒粒径范围为 5～20μm，长轴平均粒径 11μm；最高粘度为 183.25cp；溶解度和膨胀度都随着温度的上升而增加，为典型的二段膨胀过程，属限制型膨胀淀粉。板栗淀粉的糊化温度为 75.9℃。支链淀粉含量为 90.4%。

Study on processing properties of Castanea mollissima var. maobanhong starch, including microphoto, graphical analysis results of RVA, solubility and swelling power, gelatinization temperature, amylose and amylopectin content resulted that the diameter of chestnut starch is from 5 to 20μm, the average long-axis-diameter is 11μm, the highest viscidity is 183.25cp, solubility and swelling increase with temperature. The gelatinization temperature is 75.9℃, and the amylopectin content is 90.4%.