食品科学 ›› 2003, Vol. 24 ›› Issue (1): 33-36.

• 基础研究 • 上一篇    下一篇

小红栲淀粉颗粒特性研究

 谢涛, 谢碧霞   

  1. 中南林学院生命科学与技术学院
  • 出版日期:2003-01-15 发布日期:2011-12-13

Study on Granule Properties of Castanopsis Carlesii Starch

 XIE  Tao, XIE  Bi-Xia   

  • Online:2003-01-15 Published:2011-12-13

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。

关键词: 小红栲, 淀粉, 颗粒特性

Abstract: 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.

Key words: castanopsiscarlesii, starch, granular property