锥栗和茅栗淀粉颗粒的特性

Granule Properties of Castanea henryi and Castanea seguinii Starches

采用显微观察、X-射线衍射分析和碘电位滴定法等对锥栗和茅栗淀粉颗粒特性进行了研究.结果表明:锥栗和茅栗淀粉颗粒的形状比较规则,具有明显的偏光十字,大小分别在1.0～18.6μm和1.5～19.1μm之间,颗粒的晶体结构均属于C型;锥栗和茅栗淀粉的糊化温度分别为63.5～74.5℃和64.0～73.5℃,直链淀粉含量分别为22.33%和22.87%;两种淀粉颗粒的溶解度和膨胀度较小,而其膨胀度在75℃时出现迅速增长,属限制型膨胀淀粉.

The granule properties of Castanea henryi and Castanea seguinii starches have been studied by using such modern analytical techniques as electron scanning, Xray diffraction, polarizing microscopy and iodine voltage analyzing, etc. The granules of both starches have comparatively regular figures, with sizes in the range of 1.0～18.6 μm and 1.5～19.1 μm respectively. The obvious maltase cross is observed by means of polarizing microscopy. The Xray diffraction graphs of both starches appear as C pattern. The gelatinization temperatures of both starches are in the range of 63.5～74.5℃ and 64.0～73.5℃, and the contents of amylase 22.33% and 22.87%, respectively. Their swell values and solubility are rather small. However, their swell values may grow rapidly at 75℃. Accordingly, both starches belong to the restrictive type.