摘要
葛根淀粉特有的保健特性使其成为近年来国内外走俏的淀粉产品。系统地研究了葛根淀粉的颗粒、糊等方面的性质,结果表明,其颗粒较小,粒径平均值为12.2mm,结晶结构为C型,直链淀粉含量为19.8%,糊化温度范围为57.5~64.7℃。葛根淀粉凝沉性比玉米淀粉弱,冷糊粘度稳定性较好,其他性质与玉米淀粉比较相似。
In recent years, pueraria starch becomes very popular at home and abroad, due to its special functions. The properties of pueraria starch were systematically researched, such as granules and paste. The results show that the granules of pueraria starch with 12.2靘 size, 19.8% amylose content, the gelatinization temperatures from 57.5 to 64.7℃, its X-ray pattern belongs to C-type crystal structure of starch granule. The paste of pueraria starch during cooling period has good stability for viscosity while during heating period its stability is not very good, and its retrogradation is weaker and other properties of the paste are quite similar to that of corn starch.
出处
《食品科技》
CAS
北大核心
2004年第5期10-13,共4页
Food Science and Technology
基金
广东省自然科学基金资助项目(000452)
华南理工大学自然科学基金资助项目(E5321275)
关键词
葛根
淀粉
颗粒
糊性质
pueraria
starch
granule
properties of paste
