摘要
本文研究了芋头淀粉的性质,实验采用高分辨分析透射电子显微镜JEM2010拍摄了芋头淀粉颗粒的形态;用D／max 2550V型X射线衍射仪测定了X-光衍射图样及结晶结构;用高效液相色谱仪测定了芋头淀粉及其直、支链淀粉的重均聚合度、数均聚合度、分子量分布及分散度等,并与大米淀粉进行了比较。在淀粉的应用中,糊的性质至关重要,实验采用德国Branbender连续粘度计,通过测定芋头淀粉在不同浓度、pH及蔗糖添加量下的粘度曲线,研究了不同条件对糊粘度的影响。为指导芋头淀粉生产、开发和应用提供理论基础。
The physical and chemical properties of taro starch, including granule morphology, structure, X-ray diffraction pattern, molecular distribution, gelatinization, and paste viscosity, are systematically studied,. The starch concentration, pH and other ingredients added, such as sugar, show different effects on the starch gelatinization and paste viscosity. Comparisons are made with rice starch.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2004年第6期46-50,共5页
Journal of the Chinese Cereals and Oils Association
