摘要
本文研究了贵州和广东生产的芭蕉芋淀粉的颗粒形貌、链淀粉含量、Ｘ－光衍射图样、糊化温度、糊粘度曲线、抗剪切力稳定性、冻融稳定性，以及浓度、ｐＨ、蔗糖对糊粘度影响等性质。用木薯淀粉和玉米淀粉做了对比试验。研究结果对今后芭蕉芋淀粉的开发利用将会起到好的促进作用。
wo samples of canna starch produced from different regions were studied for their granule morphology, X-diffraction pattern, amylose content, gelatinization temperature, paste viscosityy graph,shear stability, freeze-thaw stability and the effects of concentration, pH, sucrose on viscosity properties. Comparisions were also made with corn and topioca starches.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1994年第3期21-25,共5页
Food and Fermentation Industries
关键词
芭蕉芋
淀粉
颗粒
糊性质
anna, Starch
Granule morphology
Paste property
