摘要
本文从槟榔芋淀粉颗粒大小,淀粉粘度与糊化温度,淀粉的沉降速度,淀粉酸水解速度,溶胀势,直链淀粉的含量等八个方面阐述了槟榔芋淀粉的理化性质。同时以小麦、百合、葛粉、红薯、绿豆、玉米等淀粉作对照进行比较,从而得到槟榔芋淀粉的一系列参数:即淀粉颗粒直径1～3μm,含0%～1%的直链淀粉。60℃开始糊化,为不透明糊,42℃时粘度值为1620mPa.s。在酸性条件下沉降较好,酸水解速度低于红薯淀粉。85℃下溶胀势为15.07,仅次于百合。相对密度为1.429,容重为649.5g/L。
This paper reported the characterti cs of pinang -taro starch,on granula r sizes viscosity,gelation tem-perature sedimentation velocity,acid hydrolysis velocity,swelling potential,relative density,volume weight and percentage content of amylose.In co ntrast to starches of wheat,corn,lily,mung bean,sweet potato and kudzuving,it revealed a series of ph ysical and chemical characteritics of this starch.The diameter of the grain is1～3μmand0%～1%amylosecontent.Itbecam epasteat60℃andthepastewas nontra nsparent..Its viscosity at 42℃was 1620mPa.s.When it was under acid aqueous solution(pH =4),it would sediment better.Acid hydrolysis velocity was lower than t hatof sweetpotato.The swelling potential was 15.07at85℃,only lower th an lily.Otherwise,its relative density was 1.429g /cm 3 and volume weight649.5g /L.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第1期52-55,共4页
Food Science
关键词
槟榔芋
淀粉
理化特性
Pinang -Taro
starch
physic and chemical
characters
