湘西葛根淀粉与几种植物淀粉特性比较

食品科学 ›› 2008, Vol. 29 ›› Issue (12): 120-123.

湘西葛根淀粉与几种植物淀粉特性比较

卢成瑛, 陈功锡, 卜小英, 钟伟春

吉首大学林产化工工程湖南省重点实验室；

出版日期:2008-12-15 发布日期:2011-12-08

Comparison among Starch Properties of Pueraria lobate and Other Plants

LU Cheng-Ying, CHEN Gong-Xi, BU Xiao-Ying, ZHONG Wei-Chun

Jishou University,Key Laboratory of Forest Production and Chemical Engineering of Hunan,Zhangjiajie 427000,China

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

摘要/Abstract

摘要： 取葛根、土豆、玉米、水稻、糯米、白莲等植物淀粉进行特性比较,研究各种淀粉的差异,旨在快速鉴定葛根淀粉及其他淀粉。结果表明,淀粉颗粒形态因作物种类不同而有差别。直链淀粉含量以红腰豆淀粉最高为57.25%,糯米淀粉最低为5.15%;葛根的直链淀粉含量仅为16.04%。各植物淀粉的吸光度在30～60℃时无明显差异,60℃后呈现不同,葛根在85℃时吸光度为0.452,其吸光度和玉米淀粉在60℃时的吸光度相近,但在85℃时吸光度差变大。葛根的糊化温度为66～85℃。

关键词: 葛根, 淀粉植物, 淀粉性质

Abstract: This study was conducted to identify the starch properties of Pueraria lobate. Ten plants(Pueraria lobate,potato,rice,glutinous rice,white lotus,sorghum,red beans waist,oats and millet corn) were used to compare the differences in starch properties. The results showed that there are significant difference in morphological shapes of starch granules among the plants. The starch granules of potato,white lotus,red beans waist are larger than those of Pueraria lobate,cassava,rice,glutinous rice,oats and millet corn. Red beans waist has the highest amylose content among all the plants and glutinous rice has the lowest. The Pueraria lobate amylose content is only 16.04%. The absorbance of starch increases when temperature rises. In the range from 30 to 60℃,no significant differences in the absorbance are found among the plants.When temperature gose up to 85 ℃,sorghum shows the lowest absorbance and the glutinous rice has the highest. Absorbance of Pueraria lobate starch is 0.452 at 85℃,and its gelatinization temperature is between 66 and 85 ℃.

Key words: Pueraria lobate, starch-rich plant, starch property

卢成瑛, 陈功锡, 卜小英, 钟伟春. 湘西葛根淀粉与几种植物淀粉特性比较[J]. 食品科学, 2008, 29(12): 120-123.

LU Cheng-Ying, CHEN Gong-Xi, BU Xiao-Ying, ZHONG Wei-Chun. Comparison among Starch Properties of Pueraria lobate and Other Plants[J]. FOOD SCIENCE, 2008, 29(12): 120-123.

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