食品科学 ›› 2009, Vol. 30 ›› Issue (3): 67-70.doi: 10.7506/spkx1002-6630-200903014
• 基础研究 • 上一篇 下一篇
田翠华1,2，严守雷1，李 洁1，彭光华1，王清章1 ,*
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湖北省科技攻关计划重大基金项目(2002AA205A08)
TIAN Cui-hua1,2，YAN Shou-lei1，LI Jie1，PENG Guang-hua1，WANG Qing-zhang1,*
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摘要：
本实验以莲藕淀粉为原料，采用X- 射线衍射仪、差示扫描量热仪等方法，对莲藕淀粉的老化特性进行系统研究并探讨莲藕淀粉的老化机理；通过测定存放过程中莲藕淀粉糊透明度和凝沉性变化、淀粉糊的碘兰值和酶解力及再结晶特性。综合分析得知，淀粉老化的本质是淀粉分子凝聚，微弱重结晶促进了淀粉的老化。
关键词: 莲藕, 淀粉, 老化特性
Abstract:
The retrogradation mechanism of lotus root starch was studied with X-diffraction and differential scanning calorimeter. Through measuring transparency and the sedimentation rate, blue values, enzyme hydrolyzability and recrystal properties of lotus root starch paste during storage, the lotus root starch retrogradation is proved to be a result of molecular agglomeration and weak recrystallization.
Key words: lotus root, starch, retrogradation properties
中图分类号:
TS231
田翠华1,2，严守雷1，李 洁1，彭光华1，王清章1,*. 莲藕淀粉的老化特性研究[J]. 食品科学, 2009, 30(3): 67-70.
TIAN Cui-hua1,2，YAN Shou-lei1，LI Jie1，PENG Guang-hua1，WANG Qing-zhang1,*. Study on Retrogradation Properties of Lotus Root Starch[J]. FOOD SCIENCE, 2009, 30(3): 67-70.
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