食品科学 ›› 2003, Vol. 24 ›› Issue (6): 38-41.
• 基础研究 • 上一篇 下一篇
吴雪辉, 张加明
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WU Xue-Hui, ZHANG Jia-Ming
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摘要： 淀粉是板栗的主要成分,其结构和性质直接关系到板栗的加工和应用。本文研究了板栗淀粉的表面结构、偏光十字、X-衍射图谱和结晶结构、粘度曲线等特性,以及淀粉乳浓度、温度、pH值、常用食品添加剂等对板栗淀粉糊粘度的影响,为开发板栗深加工产品提供理论基础。
关键词: 板栗, 淀粉, 特性
Abstract: Starch is the main compostion of chestnut.Its structure and characteristics would influence the process of chestnut.Sothe characteristics of chestnut starch were studied,including surface structure,polarization cross, X-ray diffraction pattern andBrabender viscosity curve. The viscosity propertiy was affected by concentration,temperature,pH and food additives.Thisstudy was used for providing theoretical basis for development of chestnut products.
Key words: chestnut, starch, properties
吴雪辉, 张加明. 板栗淀粉的性质研究[J]. 食品科学, 2003, 24(6): 38-41.
WU Xue-Hui, ZHANG Jia-Ming. [J]. FOOD SCIENCE, 2003, 24(6): 38-41.
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