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。
Some physicochemical properties ofRhizoma 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 （AH） 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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第11期102-105,共4页
Food Science
基金
江西省自然科学基金项目(2007GZY2015)
关键词
泽泻
淀粉
理化特性
Rhizoma Alismatis
starch
physicochemical property
