不同品种菱角淀粉的颗粒特性研究

doi:10.7506/spkx1002-6300-201003027

食品科学 ›› 2010, Vol. 31 ›› Issue (3): 118-122.doi: 10.7506/spkx1002-6300-201003027

不同品种菱角淀粉的颗粒特性研究

杨冯¹，顾楠¹，赵国华^1,2,*

1.西南大学食品科学学院 2.重庆市农产品加工技术重点实验室

收稿日期:2009-05-14 修回日期:2009-09-25 出版日期:2010-02-01 发布日期:2010-12-29
通讯作者: 赵国华 E-mail:zhaoguohua1971@163.com

Granular Properties of Water Caltrop Starch from Three Varieties

YANG Feng1，GU Nan1，ZHAO Guo-hua1,2,*

1. College of Food Science, Southwest University, Chongqing 400715, China ；
2. Chongqing Key Laboratory of Agricultural Products Processing, Chongqing 400715, China

Received:2009-05-14 Revised:2009-09-25 Online:2010-02-01 Published:2010-12-29
Contact: ZHAO Guo-hua1,2 E-mail:zhaoguohua1971@163.com

摘要/Abstract

摘要：

以产自江苏南湖的无角菱、四角菱以及产自四川西昌的两角菱为原料，运用电镜扫描、激光粒度散射、X 射线衍射、DSC 差示扫描等手段，系统研究不同品种菱角淀粉的颗粒特性。实验结果表明，3 种菱角淀粉的颗粒大多为椭圆形，少部分为圆形，淀粉颗粒较完整，表面光滑，具有明显的双折射现象，偏光十字呈“X”型，脐点基本位于颗粒正中间。3 种菱角淀粉85% 以上的淀粉颗粒分布都在7.96～63.37μm 范围内。无角菱、四角菱和两角菱3 种菱角淀粉的体积平均粒径分别为21.24、19.67、38.52μm。无角菱和四角菱淀粉的晶体类型都为A 型，结晶度分别为39% 和28%；两角菱淀粉的晶体类型为Ca 型，结晶度为40%。3 种菱角淀粉的起始糊化温度和峰值糊化温度在75.2～78.1℃和76.6～81.8℃范围内，而终止糊化温度在80.7～86℃之间，相变热焓的范围为15.3～19.7J/g。

关键词: 菱角, 淀粉, 颗粒特性

Abstract:

The granular properties of water caltrop starch from three varieties (Trapa acornis Nakano from Nanhu, Trapa quadrispinosa Roxb from Nanhu and Trapa biocornis Osbeck from Xichang) were investigated using scanning electron microscope, laser light scattering analyzer, X-ray diffraction and differential scanning calorimeter. Results indicated that most starch granules of water caltrop from three varieties were oval-shaped and some starch granules were round-shaped. The starch granules exhibited smooth surface with obvious birefringence phenomena and “X” polarized mode with the umbilical point close to the center of starch granules. The granular size of more than 85% of water caltrop starch from three varieties was ranged 7.96－ 63.37 μm. Average volume of water caltrop starch granules from Trapa acornis Nakano, Trapa quadrispinosa Roxb and Trapa biocornis Osbeck were 21.24, 19.67 μ m and 38.52 μ m, respectively. Starch from Trapa acornis Nakano and Trapa quadrispinosa Roxb displayed an A-type X-ray diffraction pattern with relative crystallinity of 39% and 28%, respectively. While starch from Trapa biocornis Osbeck displayed a Ca-type diffraction pattern with relative crystallinity of 40%. The initial, peak and termination temperatures for the gelatinization of water caltrop starch from three varieties were 75.2－78.1, 76.6－81.8 ℃ and 80.7 － 86.0 ℃, respectively. The enthalpy for the gelatinzation of three kinds of starch was 15.3 － 19.7 J/g.

Key words: caltrop, starch, granular property

中图分类号:

TS231

杨冯1，顾楠1，赵国华1,2,*. 不同品种菱角淀粉的颗粒特性研究[J]. 食品科学, 2010, 31(3): 118-122.

YANG Feng1，GU Nan1，ZHAO Guo-hua1,2,*. Granular Properties of Water Caltrop Starch from Three Varieties[J]. FOOD SCIENCE, 2010, 31(3): 118-122.

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不同品种菱角淀粉的颗粒特性研究

Granular Properties of Water Caltrop Starch from Three Varieties

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