摘要
采用X射线衍射、差示扫描量热仪、红外光谱、RVA等现代分析手段探讨佛指品种白果淀粉的结晶结构、热焓性质、结构特征与糊化特性。结果表明,白果淀粉结晶机构呈C型结晶图谱,含有伯、仲醇羟基的α-D-吡喃环等结构特征,淀粉的糊化温度高于80℃。
In this paper, the crystal stmcture, thermodynamic properties, structure character, and paste properties of starch from FozkiGinkgo biloba L. cultivars were investigated by X-ray diffraction, differential scanning calorimetry, infrared spectrum and other modem analytical methods. The starch was attributed to C-type crystal structure and owned a - D-pyranose ring structure with hydroxyl group of primary alcohol and secondary alcohol. The gelatinization temperature was higher than 80 ℃.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第3期476-478,共3页
Modern Food Science and Technology
基金
国家自然科学基金项目(31000764
31230057)
江苏省科技支撑项目(BE2012613
BY2012049)
高等学校博士学科点转向科研基金(20110093110006)
关键词
白果
淀粉
结构
糊性质
Ginkgo biloba L
starch
strucuture
paste properties
