豆薯淀粉的特性研究

Basic characteristics of jicama starch

对豆薯淀粉的基本特性进行了研究。结果表明：豆薯淀粉的水分含量为13．28％，总淀粉含量为75．76％，直链淀粉含量为21．92％；淀粉颗粒为大多为近圆球形，粒径范围3～22μm，平均粒径为12μm；糊化温度为65-75℃，峰值黏度（4241MPa·s）大于其他淀粉，但最终黏度（2440MPa·s）小于小麦、玉米和红薯淀粉，大于土豆淀粉；溶解度明显高于其他淀粉，膨润力高711,麦和玉米淀粉，低于土豆和红薯淀粉；糊化淀粉的稳定性较差，易凝沉，冻融稳定性较差；糊化淀粉液稳定后的透明度为85．6％，与小麦、土豆和红薯淀粉相近。

The basic characteristics of jicama starch were studied. The results showed that： the moisture content of jicama starch 13.28%, total starch content 75.76%, amylose content 21.92% ; most of the starch granules were subglobose, particle size 3 - 22μm, the average particle size 12μm ; gelatinization temperature 65 - 65 ℃, peak viscosity 4241 mPa · s and it was greater than the other starch, final viscosity 2440 mPa · s , less than wheat, corn and sweet potato starch, greater than potato starch; solubility is significantly higher than other starch, and swelling power is higher than that of wheat and corn starch, but lower than that of potato and sweet potato starch ; gelatinized starch had poor stability, easy retrogradation, and freeze -thaw stability was poor; the transparency of stabilized gelatinized starch is 85.6%, similar to wheat, potato and sweet potato starch.