江西产泽泻淀粉理化特性的研究

食品科学 ›› 2008, Vol. 29 ›› Issue (11): 102-105.

江西产泽泻淀粉理化特性的研究

易醒, 张建平, 肖小年

南昌大学食品科学教育部重点实验室；南昌大学中德食品工程中心；

出版日期:2008-11-15 发布日期:2011-12-08

Study on Characteristics of Rhizoma Alismatis Starch Harvested from Jiangxi Province

YI Xing, ZHANG Jian-Ping, XIAO Xiao-Nian

1.Key Laboratory of Food Science,Ministry of Education,Nanchang University,Nanchang 330047,China;2.Sino -German Food Engineering Center,Nanchang University,Nanchang 330047,China

Online:2008-11-15 Published:2011-12-08

摘要/Abstract

摘要： 研究了泽泻淀粉的颗粒形态和大小、老化值、蓝值、透明度、消化率及黏度,并进行了差示扫描量热(DSC)分析。结果表明,泽泻淀粉颗粒多呈椭圆的腰形,少数圆形,颗粒直径范围为6～20μm;泽泻淀粉在浓度为4%,pH8.0时,老化值最小;淀粉的糊化温度范围为56.09～81.89～100.80℃,反应热焓ΔH为217.1162J/g;泽泻淀粉与木薯淀粉、玉米淀粉相比,蓝值和透明度较低,其抗酶解性高,其黏度呈二段上升趋势。

关键词: 泽泻, 淀粉, 理化特性

Abstract: Some physicochemical properties of Rhizoma Alismatis starch were investigated,including the shape and size of granule,retrogradation,blue value,clarity,enzymatic digestibility and viscosity.Differential scanning calorimetry(DSC) was used to determine the thermal behaviors of the starch.Results showed that most granules are oval waist shape and only few ones are spherical.The range of the starch particle size is 6 to 20 μm.The value of retrogradation is minimal when the starch concentration is 4% at pH 8.0.The gelatinization temperature range is 56.09 to 81.89 to 100.80 ℃ and the enthalpy(ΔH) is 217.1162 J/g.The starch,compared with cassava starch and corn starch,is of lower blue value and clarity as well as higher enzymatic digestibility.The increase of starch viscosity depending on temperature consists of two phases.

Key words: Rhizoma Alismatis, starch, physicochemical property

易醒, 张建平, 肖小年. 江西产泽泻淀粉理化特性的研究[J]. 食品科学, 2008, 29(11): 102-105.

YI Xing, ZHANG Jian-Ping, XIAO Xiao-Nian. Study on Characteristics of Rhizoma Alismatis Starch Harvested from Jiangxi Province[J]. FOOD SCIENCE, 2008, 29(11): 102-105.

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