桄榔淀粉的理化性质研究

食品科学 ›› 2004, Vol. 25 ›› Issue (9): 46-49.

桄榔淀粉的理化性质研究

沈钟苏, 陈全斌, 陈定奔, 张杏辉

广西师范大学化学化工学院

出版日期:2004-09-15 发布日期:2011-10-24

Study on Physical and Chemical Characteristics of Arenga Pinnota Starch

SHEN Zhong-Su, CHEN Quan-Bin, CHEN Ding-Ben, ZHANG Xing-Hui

Chemistry Department, Guangxi Normal University

Online:2004-09-15 Published:2011-10-24

摘要/Abstract

摘要： 本文从桄榔淀粉颗粒的形态大小及淀粉中直链淀粉与支链淀粉的比例,淀粉的粘度和糊化温度等方面研究了桄榔淀粉的理化性质。从而得到一系列桄榔淀粉性质的参数:桄榔淀粉颗粒纵径范围15～75μm,平均值为25μm,横径范围为5～35μm,平均横径为14.17μm,总淀粉占原粉52.78%,其中直链淀粉含量为总淀粉的62.24%。其糊化温度为68℃。

Abstract: This paper studied the characteristics of Arenga pinnota starch, about granular sizes, the ratio of amylose toamylopectin, viscosity and gelation temperature. It revealed a series of physical and chemical characteristics of this starch. Thevertical diameter of the grain ranged from 15μm to75μm and the average was 25μm. The horizontal diameter ranged from5μm to 35μm and the average was 14.17μm. The amylose content of total starch was 62.24%. It became paste at 68℃.

Key words: Arenga pinnota starch, characteristics

沈钟苏, 陈全斌, 陈定奔, 张杏辉. 桄榔淀粉的理化性质研究[J]. 食品科学, 2004, 25(9): 46-49.

SHEN Zhong-Su, CHEN Quan-Bin, CHEN Ding-Ben, ZHANG Xing-Hui. Study on Physical and Chemical Characteristics of Arenga Pinnota Starch[J]. FOOD SCIENCE, 2004, 25(9): 46-49.