摘要
为了给菱角淀粉的综合利用提供理论依据和基础数据,对菱角淀粉的化学组成、溶解度、膨胀度、淀粉糊的粘度与老化特性等进行了研究.结果表明,菱角淀粉的直链淀粉含量为15.76%;其淀粉糊的最高粘度值介于玉米淀粉和马铃薯淀粉之间,其他粘度特征值高于玉米淀粉和马铃薯淀粉;糊化温度为80.15 ℃,高于玉米淀粉和马铃薯淀粉;其溶解度、膨胀度随着温度的增加而增加;4%的淀粉含量对老化特性影响较大,pH 6.0时老化值最大.
Some physical and chemical properties of water caltrop starch were studied,including amylose and amylopectin contents, viscosity analysis by RVA, pasting temperature, soluble and swelling power,and retro-gradation properties etc. in order to provide the theory foundation and basic data for the use of water caltrop starch.The results showed that: its amylose contents is 15.76%;amylogram characteristics of water caltrop starch indicated the characteristic value of the highest peak was between the maize and potato starch, others were all more than the maize and potato starch;its pasting temperature was 80.15 which was higher than the maize and potato starch℃;solubility and swelling power of water caltrop starch both increased when the temperature increased.The starch concentration(4%) affected its retro-gradation values much more,and at pH6.0 there were bigger retro-grad n values.
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2004年第4期363-366,共4页
Journal of Hunan Agricultural University(Natural Sciences)
基金
湖南省科技厅科技攻关项目(03NKY 1004)
关键词
菱角淀粉
直链淀粉
支链淀粉
粘度特性
糊化温度
溶解度
膨胀度
老化值
water caltrop starch
amylose
amylopectin
viscosity
pasting temperature
solubility
swelling power
retro-gradation properties
