食品科学
• 基础研究 • 上一篇 下一篇
刘婷婷,崔海月,王大为*
发布日期:
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基金资助:
吉林省重大科技攻关项目(2012ZDGG007);“十二五”国家科技支撑计划项目(2012BAD34B07)
LIU Ting-ting,CUI Hai-yue,WANG Da-wei*
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摘要:
以提取人参皂苷后的人参渣为原料提取人参淀粉,采用扫描电子显微镜、偏光显微镜、红外光谱仪、布拉班德黏度仪、质构仪等对人参淀粉的基本性质进行研究。结果表明:人参淀粉颗粒表面光滑,多数为不规则的多角形,少数为圆形,平均粒径为5.69μm;人参淀粉的偏光十字呈现垂直交叉,交叉点接近于粒心;人参淀粉的直链淀粉含量为27.47%,支链淀粉含量为72.53%;人参淀粉糊的透光率为5.86%,冻融后析水率为60.53%;人参淀粉的成糊温度为74.9℃,峰值黏度为68.0BU。
关键词: 人参, 淀粉, 粒径, 偏光十字, 直链淀粉, 支链淀粉
Abstract:
Ginseng residue left after the extraction of ginsenosides was extracted to obtain ginseng starch. Some basic properties of ginseng starch were investigated by scanning electron microscopy, polarizing microscopy, infrared spectrometry, Brabender viscograph and texture analyzer. The results indicated that the surface of ginseng starch granules was smooth, with the majority of ginseng starch granules shaped as an irregular polygon and the minority as a circle. The mean particle size was 5.69 μm. A square crossing was observed for the polarization cross of ginseng starch, with the cross point close to the starch hilum. The contents of amylose and amylopectin in ginseng starch were 27.47% and 72.53%, respectively. The transmittance of ginseng starch paste was 5.86% and the percentage syneresis after freezing and thawing was 60.53%. The initial gelatinization temperature of ginseng starch was 74.9 ℃, with the peak viscosity at 68.0 BU.
Key words: ginseng, starch, particle size, square crossing, amylose, amylopectin
中图分类号:
TS231
刘婷婷,崔海月,王大为*. 人参淀粉的基本性质[J]. 食品科学, doi: 10.7506/spkx1002-6630-201319021.
LIU Ting-ting,CUI Hai-yue,WANG Da-wei*. Basic Properties of Ginseng Starch[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201319021.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201319021
https://www.spkx.net.cn/CN/Y2013/V34/I19/93