食品科学 ›› 2007, Vol. 28 ›› Issue (12): 40-42.

• 基础研究 • 上一篇    下一篇

黄姜淀粉的基本性质研究

 周琼, 石文娟, 张丽琼, 李亚萍, 刘雄, 阚建全   

  1. 安康学院; 西南大学食品学院; 西南大学食品学院 陕西安康725000; 重庆400716; 陕西安康725000;
  • 出版日期:2007-12-15 发布日期:2011-11-22

Study on Properties of Dioscoreae Zingiberensis Starch Granules

ZHOU  Qiong, SHI  Wen-Juan, ZHANG  Li-Qiong, LI  Ya-Ping, LIU  Xiong, HAN  Jian-Quan   

  1. 1.Ankang College, Ankang 725000, China; 2.College of Food Science, Southwest University, Chongqing 400716, China
  • Online:2007-12-15 Published:2011-11-22

摘要: 本实验运用电子显微镜、X-衍射、布拉本德黏度仪等分析仪器对黄姜淀粉颗粒形态、晶体结构、理化特性、糊化特性进行研究。结果表明:黄姜淀粉的颗粒表面光滑,平均粒径13.52μm,总淀粉含量73.4%,其中直链淀粉为23.6%。

关键词: 黄姜淀粉, 结构, 性质

Abstract: Properties of Dioscoreae Zingiberensis starch granules were studied by SEM and X-ray Brabender viscograph, etc. The results were concluded as followed: the average diameter of starch grains13.52μm, the content of total starch 73.4%, and the amylase starch 23.6%.

Key words: Dioscoreae Zingiberensis starch, structure, property