摘要
研究白扁豆淀粉的颗粒和糊的性质。结果表明,白扁豆淀粉颗粒主要呈椭圆形、表面光滑,粒径范围在9-29μm,长轴平均粒径19μm;偏光十字明显,有的呈＂X＂型,有的呈垂直十字,较小的颗粒出现偏光盲区;X—光衍射图样为C型;淀粉的糊化温度为84.0-94.6℃,峰值粘度为146 mPa.s,糊的冷、热稳定性好,凝胶性强,且淀粉的冻融稳定性好;直链淀粉含量为39.1%。
The physical and chemical properties of lablab starch granules and paste were studied.The results were as follows：The surface of lablab starch pellet which assumes the ellipse shape was smooth.Grain diameter size scope was 9~29 μm,and the major axis average grain diameter was 19 μm.Birefringence was observed,and most of its polarization crosses were of X-shape,while some were vertical.There was blind area in the middle of the smaller granules.The X-ray powder patterns showed lablab starch is of C-type.The viscosity curve of Brabender indicated pasting temperature of fern root starch was in the range of 84.0~94.6℃;the peak value of viscosity was 146 mPa·s.Lablab starch has good hot and cold paste stability,strong gelatin property and good freezing and the freeze-thaw stability;its amylose content was 39.1%.
出处
《安徽农业大学学报》
CAS
CSCD
北大核心
2010年第2期214-217,共4页
Journal of Anhui Agricultural University
基金
安徽省优秀青年基金(08040106840)资助
关键词
白扁豆
淀粉
性质
lablab（Dolichos lablab L.）
starch
properties
