摘要
采用显微观察、X-射线衍射分析和碘电位滴定法等对小红栲淀粉颗粒特性进行了研究。结果表明:小红栲淀粉颗粒的形状比较规则,具有明显的偏光黑十字,大小在5.4～34.5μm范围内,颗粒的晶体结构属于C型。小红栲淀粉的糊化温度为65.5～79.5℃,直链淀粉含量为22.83%。小红栲淀粉颗粒的溶解度和膨胀度较小。
The granular properties of castanopsis carlesii starch has been studied by using the m odern analytecal techniques suchas electronscan,x -ray diffraction,polarizing microscopyandIodine VoltageAnalyzeretc.The granules of castanopsis carlesii starch shaped regularly,with size f rom5.4μmto 34.5μm,and hqd an obvious maltesecross.Itsx -raydiffractio ngraphappearedasCpattern.Forcastanopsiscarlesiistarch,thegelatinization temperature was from65.5℃to 79.5℃,the amylose content22.83%and the sw ell value and solubility lower.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第1期33-36,共4页
Food Science
基金
湖南省自然科学基金重点项目(99JJ1004)
