关键词: 银杏, 淀粉, 糊化特性, DSC

Abstract: Properties of starch isolated and purified from Ginkgo seed were investigated, including the shape, pasting and thermal properties. Optical microscopy of the starch showed round, oval or polyhedral granules with typical polarization cross but no obvious layers. The size of starch ranged from 3.5 to 45.9 μ m an with average value of 15.5 μ m in diameter. Paste viscosity curve showed slight decrease in viscosity after full gelatinization which indicatedbetter stability of the paste during. cooding. Gelatinization parameters edtermined by DSC (differential scanning calorimetry )were 71 .5 ℃,74.7 ℃,80.6℃,4.9J/g for To,Tp,Tc and H, respectively. Lipids contained in native starch affected gelatimization temperature and change in enthalpy.Swelling power and solubility of ginkgo starch differed from that of corn starch and after 65℃ the two values of ginkgo starch increased rapidly and exceeded the related valuesof corn starch.

Key words: Ginkgo biloba, L Starch, Gelatinization, DSC